Creamy Cucumber Salad

This classic Creamy Cucumber Salad brings back memories of summer gatherings and family picnics with its perfect balance of crisp cucumbers, tangy dressing, and fresh herbs. Just like Grandma used to make, this refreshing side dish combines garden-fresh cucumbers with red onions and a creamy dill dressing that's both light and satisfying. I've been making this recipe for years, and it never fails to disappear quickly at every potluck and barbecue!

The first time I served this at a family gathering, my uncle (who claims to dislike most vegetables) went back for thirds! There's something about the combination of cool cucumbers and creamy, herb-infused dressing that makes this salad irresistible even to the pickiest eaters. It's become my signature summer side dish that friends and family request year after year.

Ingredients

• 3 medium cucumbers: The star of the show! Regular slicing cucumbers work perfectly, but English or Persian varieties are also excellent choices. Choose firm, unwaxed cucumbers for the freshest flavor.
• 1/2 red onion, thinly sliced: Adds a beautiful pop of color and mild onion flavor. The thin slices blend perfectly with the cucumber.
• 1 cup sour cream: Creates the creamy base for the dressing. Full-fat provides the richest flavor, but light works well too.
• 2 tablespoons white vinegar: Brings a bright tanginess that balances the creamy dressing perfectly.
• 2 tablespoons fresh dill, minced: This herb pairs magically with cucumbers for that classic flavor. Use fresh for the best results!
• 1 teaspoon granulated sugar: Just enough to balance the acidity without making the salad sweet.
• 1/2 teaspoon salt: Enhances all the flavors and helps draw out excess moisture from the cucumbers.
• 1/4 teaspoon garlic powder: Adds a subtle depth of flavor without overpowering the fresh ingredients.
• Fresh ground black pepper to taste: For an extra pop of flavor.

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Step-by-Step Instructions

Prepare the cucumbers:

Wash the cucumbers thoroughly. You can peel them completely, partially peel them in strips for a decorative effect, or leave the peel on for extra color and nutrition. Using a sharp knife or mandoline, slice the cucumbers into thin, even rounds (about 1/8-inch thick). For the crispest salad, place the sliced cucumbers in a colander, sprinkle with a little salt, and let them drain for 30 minutes to release excess moisture. Pat dry with paper towels before proceeding.

Slice the onion:

Cut the red onion into thin, half-moon slices. For a milder onion flavor, place the sliced onions in a bowl of cold water for 10 minutes, then drain and pat dry.

Make the creamy dressing:

In a medium mixing bowl, combine the sour cream, white vinegar, minced fresh dill, granulated sugar, salt, and garlic powder. Stir until smooth and well-blended. Taste and adjust seasonings if needed.

Combine everything:

Add the cucumber slices and red onion to the bowl with the dressing. Gently fold everything together until all the cucumber slices are evenly coated with the creamy mixture.

Chill for best flavor:

While you can serve this salad immediately, it tastes even better after the flavors have had time to meld. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours before serving.

Garnish and serve:

Just before serving, give the salad a gentle stir. Transfer to a serving bowl and garnish with additional fresh dill sprigs and a sprinkle of freshly ground black pepper. Serve cold as a refreshing side dish.

The Perfect Cucumber Texture

The key to this salad is achieving the perfect cucumber texture – crisp and fresh, not soggy or watery. If you have extra time, salting the cucumbers before adding them to the dressing makes a big difference. This process, called "degorging," draws out excess moisture and helps the cucumbers stay crisp even when dressed. Simply sprinkle your sliced cucumbers with salt, let them sit in a colander for 30 minutes, then pat them dry before combining with the dressing.

Make It Your Own

This versatile recipe welcomes variations to suit your taste:

• Substitute Greek yogurt for the sour cream for a tangier, protein-packed dressing
• Add a tablespoon of mayonnaise for extra richness
• Try different fresh herbs like mint, basil, or parsley instead of or alongside the dill
• Include halved cherry tomatoes or diced bell peppers for extra color and flavor
• Add a squeeze of fresh lemon juice for additional brightness
• Mix in some crumbled feta cheese for a Mediterranean twist

Perfect Pairings

This cool, creamy cucumber salad pairs beautifully with:

• Grilled meats and fish
• Spicy dishes that benefit from its cooling effect
• Sandwich platters for summer lunches
• Hearty soups as a light counterpoint
• As part of a picnic spread or potluck table

I learned through experience that slicing the cucumbers as thinly as possible makes a huge difference in this salad. When the slices are thin, they better absorb the dressing flavors while still maintaining their crispness. A mandoline is perfect for this task, but a sharp knife works well too!

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After making this recipe countless times, I've discovered that adding the salt directly to the dressing rather than to the cucumbers gives you more control over the final flavor. This simple adjustment ensures the salad isn't too salty or too bland – just perfectly seasoned every time.

This Creamy Cucumber Dill Salad is more than just a side dish – it's a taste of summer nostalgia that brings people together around the table. Whether you're using cucumbers from your garden or the local farmer's market, this refreshing salad celebrates the simple pleasure of seasonal eating. Make it once, and I guarantee it will become a summer tradition in your home too!

Frequently Asked Questions

→ Can I make this salad ahead of time?

Yes! It actually tastes better when made at least an hour ahead and refrigerated to let the flavors combine. It will keep well for up to 3 days in the refrigerator.

→ How can I prevent my cucumber salad from getting watery?

Be sure to pat your cucumber slices dry with paper towels before adding them to the dressing. For extra insurance against wateriness, you can salt the cucumbers, let them sit for 30 minutes, then rinse and pat dry.

→ Can I use dried dill instead of fresh?

Yes, but reduce the amount to 2 teaspoons of dried dill weed instead of 2 tablespoons fresh. Fresh dill provides the best flavor, but dried will work in a pinch.

→ What can I substitute for sour cream?

Greek yogurt makes an excellent substitute for a lighter version. You can also use mayonnaise for a richer salad, or a dairy-free sour cream alternative if needed.

→ What kind of cucumbers work best for this salad?

English or Persian cucumbers work great because they have fewer seeds and thinner skin. Regular garden cucumbers are fine too - just peel them if the skin is thick and consider removing the seeds if they're large.