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There’s something about this creamy cucumber salad that makes me think of lazy afternoons spent snacking outdoors. It’s chilled, crisp, and tangy enough to have you and your friends coming back for more. Fresh dill and a rich sauce keep it crowd-pleasing at any picnic or casual get-together.
The first time I tossed this together just like my grandma used to, it was gone in moments. Every summer now, friends beg me to make it again.
Creamy Ingredients List
- Garlic powder: gives a gentle savory flavor, fine powder blends in easy
- Kosher salt: makes all those flavors pop, go for salt that mixes in well
- Granulated sugar: add just a sprinkle to soften the tang, white sugar is perfect
- Fresh dill: it’s the signature taste—use firm, fragrant sprigs
- White vinegar: brings zip, any regular white vinegar does the trick
- Sour cream: creamy goodness—full fat brings even more richness
- Red onion: for color and mellow bite, pick onions that are heavy and firm
- Cucumbers: slice them thin, pick crisp ones for the biggest crunch
Easy Instructions
- Add the Garnishes:
- Sprinkle on more chopped dill if you want, and a little fresh cracked black pepper. Eat right away for a crisp texture, or pop in the fridge to chill for a while so flavors really mix.
- Toss It All Together:
- Throw your sliced cucumbers and onions into the bowl with the sauce. Mix gently with tongs or clean hands until it all looks creamy and every piece is covered.
- Blend Up the Sauce:
- Put the sour cream, white vinegar, dill, sugar, salt, and garlic powder together in a bowl. Whisk until it’s creamy and smooth with no lumps left.
- Slice the Good Stuff:
- Grab a sharp knife (or mandoline if you’ve got one) and cut your cucumbers and onions as thin as you can. Dab the cucumber pieces with a paper towel so the salad doesn’t get watery.
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Keep It Fresh
To get a head start, slice the veggies and stash them in a sealed box in the fridge. Keep your sauce in its own container until you’re ready. The salad stays crunchy and tasty for about three days in the fridge—just stir it before serving because the sauce might look a little separated.
Switch Things Up
If you don’t have sour cream, Greek yogurt works too and it still turns out smooth but lighter. No fresh dill? Dried dill is okay—don’t use as much since it’s stronger. Not into red onion? Sweet white onions are a gentle swap.
Best Ways to Enjoy
This dish is awesome next to grilled fish or chicken, or tucked into your picnic lunch for a barbecue. You can even spoon some on sandwiches if you want a fresh pop of crunch.
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A Bit of Background
Chilled cucumber salads like this show up in lots of European summer meals, especially in Polish and German kitchens when you’ve got loads of fresh dill and cucumbers. Families have passed down versions for ages, each one tweaking the flavors just how they like them.
Dill is what makes this pop for me. One time my niece added it in for me and was so proud because everyone kept saying how delicious and fresh it tasted.
FAQs About the Recipe
- → How do you keep cucumber salad from getting watery?
Use paper towels to dry the cucumbers after slicing. Blot them well, then mix. Less moisture means your salad will stay nice and creamy.
- → Can you make cucumber salad ahead of time?
You sure can! Popping it in the fridge for at least an hour makes the flavors pop and keeps everything extra cool.
- → What type of cucumber works best?
Persian or English cucumbers stay crisp and aren't packed with seeds, but grab whatever kind you have available.
- → How long does this salad last in the fridge?
Once you pop it in a sealed container, it stays good for a max of three days. Just give it a gentle stir before digging in again.
- → Is there a substitute for sour cream?
Plain Greek yogurt works well and gives a similar tangy smoothness for your dressing.
- → Can I add other herbs?
Dill's the go-to, but feel free to toss in chopped parsley or chives if you want more fresh flavor and a little more color.