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This cucumber salad saved my summer dinners when I got tired of the same old boring sides. My neighbor shared this recipe after I complimented her on it at a backyard barbecue, and it's been a regular in my kitchen ever since. The cool, creamy dressing with fresh dill makes cucumbers actually exciting, and it goes with pretty much everything you'd grill or serve at a picnic.
The first time I made this for a family gathering, my uncle Jerry - who normally just eats meat and potatoes - kept going back for more. He even asked my aunt to get the recipe, which shocked everyone since he typically avoids anything green. Now it's requested at every family event.
Ingredients
- English cucumbers - Way better than regular ones because they're less watery and the skin isn't as tough
- Sour cream - The tangy base that makes everything creamy and delicious
- Fresh dill - Makes such a difference compared to the dried stuff, trust me on this
- White vinegar - Adds the sharp bite that keeps it from being too rich
- Little bit of sugar - Balances everything out so it's not too sour
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Step-by-Step Instructions
- Prep the cucumbers
- Peel them completely and slice as thin as you can manage. I use my sharpest knife and try to keep the slices consistent, though they don't have to be perfect. Thin slices just absorb the dressing better and taste better when you eat it.
- Make the dressing
- Mix the sour cream with dill, vinegar, salt, sugar, and garlic powder in a bowl until it's smooth. Taste it and adjust if needed - some sour cream is more tangy than others, so you might want a little more or less vinegar.
- Put it together
- Dump the dressing over the cucumbers and mix everything until all the slices are coated. If you're using red onion, slice it really thin and add it now. Don't be shy about mixing it well.
- Let it chill
- Stick it in the fridge for at least an hour before serving. This step really matters because the flavors need time to blend together, and the cucumbers release a little water that makes the dressing perfect.
I've tweaked this recipe over the years based on what my family likes. Sometimes I add a little extra dill because we love the flavor. Other times I use less onion if I'm serving it to the kids. The basic recipe is forgiving enough that you can adjust it without ruining anything.
What It Goes With
This works with almost any grilled meat - chicken, burgers, hot dogs, you name it. It's especially good with anything spicy because the cool, creamy texture helps cool your mouth down. I also serve it alongside potato salad or coleslaw for summer meals when I want a variety of sides that aren't too heavy.
Ways to Change It
Add some thinly sliced radishes for extra crunch and color. Greek yogurt works instead of sour cream if you want it a little less rich. Sometimes I throw in some cherry tomatoes, though they can make it watery if it sits too long. Fresh chives work if you can't find dill, though it tastes different.
Making It Ahead
This is one of those rare salads that actually gets better overnight in the fridge. I often make it the day before parties because it's one less thing to worry about. It keeps for about three days, though the cucumbers start getting soft after that.
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This cucumber salad has become one of those recipes I make without thinking about it. It's simple enough for weeknight dinners but nice enough for company. Plus there's something satisfying about serving vegetables that people actually get excited about eating. Sometimes the best recipes are the ones that make ordinary ingredients taste special.
Frequently Asked Questions
- → Should I peel the cucumbers?
- Yes, peeling gives the salad a smoother texture and helps the dressing stick better. English cucumbers have thinner skins, but peeling is still recommended.
- → How long will this salad keep in the fridge?
- It's best eaten within 2-3 days. The cucumbers will release water over time, so you might need to drain off excess liquid before serving leftovers.
- → Can I use dried dill instead of fresh?
- Yes, but use about 1 teaspoon of dried dill instead of the tablespoon of fresh. Dried herbs are more concentrated than fresh ones.
- → Do I have to add the red onion?
- No, the red onion is completely optional. The salad is delicious with just cucumbers, but the onion adds a nice mild bite if you enjoy it.
- → Can I make this dairy-free?
- You can substitute the sour cream with Greek yogurt alternative or a dairy-free sour cream substitute, though the flavor will be slightly different.