This creamy cucumber salad has been a simple favorite in my kitchen for years. I first learned this version from a neighbor who brought it to a summer potluck; the balance of cool, crisp cucumber and tangy, herby cream made everyone come back for seconds. It’s one of those recipes that feels both nostalgic and modern — like the kind of dish that appears at backyard barbecues, weekday dinners, and holiday spreads alike. The texture is unmistakable: paper-thin cucumber slices offering a delicate crunch, softened by a satin-smooth dressing that clings to every slice. The dill adds a floral, slightly aniseed note while the vinegar brightens the entire bowl.

I discovered the little tricks that make this salad stand out after several test batches. Peeling the cucumbers creates a prettier presentation and removes a slightly waxy outer layer, while slicing them thin (I use a mandoline) keeps the salad elegant and easy to eat. I learned to rest the dressed cucumbers in the refrigerator for at least an hour so the flavors meld and the cucumbers relax — that patience is rewarded with a truly cohesive, chilled salad. This version is intentionally flexible: add thin red onion for bite, swap Greek-style yogurt for a lighter finish, or increase dill for a more assertive herbal profile.

Ingredients

• English cucumbers (2): Look for long, thin English or hothouse cucumbers with a mild flavor and few seeds. These hold up well to thin slicing and offer a tender skin; if the skin feels waxy, peel before slicing. English cucumbers are typically seedless and sweeter than slicing cucumbers.
• Sour cream (1/2 cup): Full-fat sour cream gives the dressing a luxurious mouthfeel and a slight tang. I often use Daisy or Breakstone brands for consistent texture; for a lighter version, substitute plain Greek yogurt 2%.
• White vinegar (2 tbsp): Adds bright acidity that keeps the dressing lively. Apple cider vinegar is an acceptable sub if you want a fruitier note, but white vinegar keeps the color clean.
• Fresh or dried dill (1 tbsp): Fresh dill is ideal for a delicate, herbal finish — if using dried, use about 1 teaspoon to avoid an overpowering flavor.
• Sugar (1 tsp): Just a touch to balance the vinegar and round the edges of the dressing; honey is a good swap at a 1:1 ratio if you prefer natural sweeteners.
• Salt (1/2 tsp) & Garlic powder (1/4 tsp): Season gently; use kosher salt for even distribution. Garlic powder gives gentle garlic flavor without the sharp bite of raw garlic.
• Red onion (1/2, optional): Thinly sliced for a bit of crunch and sharpness — soak slices briefly in cold water if you want to mellow the bite before tossing into the salad.

Instructions

Prepare the cucumbers: Peel the cucumbers if desired (I peel half and leave a strip of skin for contrast). Using a sharp knife or mandoline, slice them paper-thin — aim for about 1/16 to 1/8 inch (1.5–3 mm). Thin slices absorb dressing and stay tender; if cucumber slices look ribbon-like, that’s perfect. Place the slices into a large mixing bowl as you go to keep everything together. Slice the onion (optional): If using red onion, slice it very thin and separate into rings. If the raw onion taste is too sharp, soak rings in cold water for 5–10 minutes and drain before adding; this mellows the sulfur compounds while keeping crunch intact. Make the dressing: In a small bowl, whisk together 1/2 cup sour cream, 2 tablespoons white vinegar, 1 tablespoon fresh chopped dill (or 1 teaspoon dried), 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon garlic powder until smooth. Taste and adjust: add a pinch more salt or a splash more vinegar if you prefer extra brightness. The dressing should be pourable but cling to the cucumbers. Toss and chill: Pour the dressing over the cucumber (and onion, if using) and toss gently with a spatula until every slice is coated. Transfer the bowl to the refrigerator and chill for at least 1 hour — this resting time lets the flavors meld and softens the cucumber slightly. If serving immediately, chill for a minimum of 30 minutes and give it a quick stir before plating. Serve cold: Before serving, give the salad a final toss and taste; adjust seasoning with an extra pinch of salt or another 1/2 teaspoon vinegar if needed. Serve in a chilled bowl and garnish with a sprig of fresh dill or a few extra cracked black peppercorns for presentation.

Storage Tips

Store leftovers covered in an airtight container in the refrigerator for up to 48 hours. Texture will change over time as cucumbers release water; drain any excess liquid before serving to avoid a watery presentation. For make-ahead plans, prepare the dressing separately in a jar and refrigerate; combine with sliced cucumbers within 12 hours of serving. If freezing is considered, note that cucumbers do not freeze well — the high water content makes them mushy when thawed, so freezing is not recommended.

Ingredient Substitutions

To lighten the dressing, replace half or all of the sour cream with plain Greek yogurt (use 1/2 cup total) for more protein and tang. If you need dairy-free, try an unsweetened coconut or cashew-based sour cream substitute but expect a subtle change in flavor. Swap white vinegar for apple cider vinegar (1:1) for fruitier acidity, or use lemon juice (1 tablespoon lemon juice for each tablespoon of vinegar) for a fresher citrus lift. Increase dill to 2 tablespoons if you love a pronounced herb note; for a different herb profile, try a mix of 1 tablespoon chives and 1 tablespoon parsley.

Serving Suggestions

Serve chilled as a side to grilled meats, fried chicken, salmon, or as part of a mezze-style spread alongside hummus and pita. Garnish with extra dill sprigs, thin lemon slices, or a dusting of smoked paprika for color contrast. For a light lunch, spoon over toasted sourdough and add flaked smoked trout or canned tuna. For a brunch board, present in a shallow bowl with sliced radishes and a scattering of sesame seeds for texture.

Cultural Background

This style of cool cucumber with a creamy, herbed dressing has roots across many culinary traditions — from Eastern European tzatziki-like salads to American diner-style cucumber salads. Dill and sour cream specifically evoke Central and Eastern European flavors, where soured dairy and fresh herbs are common pairings with crisp vegetables. The simplicity and freshness make it a staple in warm-weather cooking around the world.

Seasonal Adaptations

In summer, use the freshest English cucumbers you can find and add thin slices of ripe tomato for color and sweetness. In cooler months, swap in quick-pickled shallots for red onion, or add shredded fennel for an aniseed crunch. For holiday twists, fold in a tablespoon of grainy mustard or a handful of toasted sunflower seeds for extra texture and depth.

Meal Prep Tips

If planning lunches, pack the dressing in a small jar and the cucumbers in a separate airtight container; combine within a few hours of eating to preserve crispness. Use shallow storage containers to keep slices flat and avoid crushing. For bulk prep, double the cucumber amount and store in two-day portions — this keeps flavor consistent and ensures you don’t end up with watery, over-marinated cucumber.

At its heart, this salad celebrates simplicity: a short ingredient list elevated by technique — thin slicing, balanced seasoning, and patient chilling. It’s easy to make, endlessly adaptable, and the kind of dish that invites conversation and seconds. Try it, tweak it, and make it your own.