Creamy Sour Cream Cucumber Salad with Fresh Dill

There’s something timeless about a cool, creamy cucumber salad—especially one passed down from a grandmother’s kitchen. Light, tangy, and subtly sweet, this sour cream cucumber salad brings back memories of warm afternoons, potluck tables, and backyard barbecues. What makes this version special isn’t just the nostalgic flavor—it’s the updated technique that draws out the best in every bite.

Where most cucumber salads get soggy or overly acidic, this recipe balances texture and taste with precision. From salting the cucumbers to soften their harsh edge and remove excess moisture, to using fresh dill for an herbal punch, each component adds depth. If you’re looking for a side dish that’s refreshing, creamy, and bursting with simple, clean flavor—this is it.

Whether paired with grilled meats, served at a family gathering, or enjoyed on its own for lunch, this salad hits all the right notes. It’s crunchy yet tender, tangy yet mellow, and every forkful feels like a little trip back in time. Let’s walk through how to perfect this dish with a few modern upgrades.

Recipe Information

• Prep Time: 15 minutes (plus 30 minutes rest)
• Cook Time: None
• Total Time: 45 minutes
• Servings: 6
• Difficulty: Easy

Ingredients

Vegetables

• 2 large cucumbers, peeled and thinly sliced
• 1 small white onion, thinly sliced

Dressing

• 1 cup sour cream
• 2 tablespoons white sugar
• 2 tablespoons white vinegar
• 1 teaspoon salt, plus extra for salting cucumbers
• 1 teaspoon fresh dill, chopped (or ½ tsp dried dill)

Optional Garnish

• Fresh dill sprigs or cracked black pepper, for serving

Cooking Instructions

• Start by peeling the cucumbers and slicing them thinly using a mandoline or very sharp knife. Uniform slices ensure even flavor absorption and texture. Place the slices in a colander, sprinkle lightly with salt, and let them rest for 20–30 minutes over a bowl or sink. This step helps draw out excess water, preventing sogginess.
• While the cucumbers are resting, thinly slice the white onion and soak the slices in a bowl of ice water. This trick softens the bite of the onion and brings out its natural sweetness, enhancing the salad's overall balance.
• In a large mixing bowl, whisk together the sour cream, white sugar, vinegar, salt, and dill. If using fresh dill, chop it finely before adding—it lends a brighter, greener flavor than dried dill, though both are delicious.
• After the cucumbers have released some water, gently squeeze them in a clean kitchen towel or press lightly with paper towels. This step keeps the dressing creamy and prevents dilution.
• Drain and pat dry the onion slices. Then, fold both the cucumbers and onions into the sour cream mixture. Toss gently to ensure every slice is coated with the creamy dressing.
• Cover and refrigerate the salad for at least 30 minutes to allow the flavors to blend and mellow. Longer chilling enhances both texture and taste.
• When ready to serve, stir lightly and garnish with extra dill or a touch of black pepper. Serve cold as a refreshing side dish.

Tips, Variations & Serving Suggestions

• Use English cucumbers for fewer seeds and extra crunch. If using garden cucumbers, scrape out seeds if watery.
• Fresh herbs like parsley or chives can be added for variety and color.
• Substitute Greek yogurt for a lighter, tangier version of the dressing with added protein.
• Pair it with BBQ meats, fried chicken, grilled salmon, or even sandwiches—it balances rich dishes perfectly.
• Add crunch with thinly sliced radishes or a sprinkle of toasted sunflower seeds just before serving.

Conclusion

This sour cream cucumber salad offers more than just a nostalgic bite—it’s a refreshing side that bridges tradition and modern technique. By salting and draining the cucumbers, mellowing the onion, and using fresh herbs, the result is a crisp, creamy dish that feels timeless and elegant all at once. It’s proof that with just a few thoughtful tweaks, a classic can become even more memorable.

If you’d like to see the original version of this recipe, visit Grandmother’s Sour Cream Cucumber Salad.

FAQ

Can I make sour cream cucumber salad ahead of time?

Yes, and it’s actually better when made at least a few hours in advance. The cucumbers absorb the dressing and flavors meld beautifully. Just give it a light stir before serving.

How do I keep the cucumbers from getting soggy?

Salting the cucumbers and letting them rest before mixing is the key. It draws out moisture, preserving crunch and preventing a watery dressing.

Is there a dairy-free version of this salad?

Yes, you can use a plant-based sour cream alternative or unsweetened coconut yogurt. Just be sure to adjust the seasoning to taste, as some non-dairy options can be tangier or sweeter.