This creamy cucumber salad has been a go to at my kitchen table for years. I first put these flavors together on a slow summer afternoon when I had two long English cucumbers left in the crisper and a half cup of sour cream to use up. The result was a cool, bright salad that felt both elegant and effortless. Each bite is light yet satisfying with a soft tang from the sour cream, a snap from the cucumbers, and an herbaceous lift from fresh dill. It became a regular companion to grilled fish and quick weekday dinners that needed a fresh accent.

What makes this salad memorable is its texture contrast and balance of acidity and cream. The cucumbers provide a clean crunch that plays beautifully against the smooth dressing. A faint sweetness and a whisper of garlic bring everything into harmony. It is the kind of dish that guests ask about and that family members return to the refrigerator to sample before the meal begins. I keep the ingredients on hand most of the summer because it comes together in minutes and keeps well chilled for easy entertaining.

Ingredients

• English cucumbers, 2: Choose firm cucumbers without soft spots and a bright green skin. English cucumbers are long and thin which yields thin slices that stay crisp. If you prefer, remove only alternating strips of skin for a variegated presentation.
• Sour cream, 1/2 cup: Full fat sour cream gives the creamiest texture and the best mouthfeel. If you want a lighter result use light sour cream but expect a slightly thinner dressing. Brands like Daisy or Breakstone are reliable for consistent thickness.
• Fresh dill, 1 tablespoon chopped: Fresh dill brightens the dressing with delicate anise like notes. If fresh is not available use 1 teaspoon dried dill but add it earlier to rehydrate.
• White vinegar, 2 tablespoons: Provides a sharp lift and keeps the cucumbers tasting bright. You can swap for apple cider vinegar for a fruitier undertone.
• Salt, 1/2 teaspoon: Adjust to taste. Kosher salt and table salt measure differently so taste the dressing before chilling and correct if needed.
• Garlic powder, 1/4 teaspoon: Adds a gentle garlic flavor without fresh garlic bite. If you prefer fresh garlic use 1 small clove finely grated.
• Sugar, 1 teaspoon: Balances acidity and allows the flavors to round out. You may omit or reduce sugar for a lower sugar option.
• Red onion, 1/2 optional: Thin slices bring sharpness and color. If you do not like onion, omit or soak the slices in cold water for 10 minutes to soften the bite.

Instructions

Peel the cucumbers Use a vegetable peeler to remove the skin completely or in alternating strips for a decorative look. Peeling removes any waxy film from grocery store cucumbers and yields a tender mouthfeel. If you prefer extra crunch leave the skin on but scrub it thoroughly. Slice thinly Cut the cucumbers into thin slices about 1 4 inch thick. A mandoline set to a thin setting is perfect for uniform slices but a sharp knife works well if you take your time. Uniform slices ensure even coating of the dressing and consistent chilling. Prepare the dressing In a small bowl whisk together 1 2 cup sour cream, 1 tablespoon chopped dill, 2 tablespoons white vinegar, 1 2 teaspoon salt, 1 4 teaspoon garlic powder, and 1 teaspoon sugar until smooth. Taste and adjust salt or vinegar for brightness. If using fresh garlic add it grated and whisk well so it disperses. Combine and toss Place the cucumber slices and optional thin red onion into a large mixing bowl. Pour the dressing over the vegetables and toss gently with tongs or clean hands until every slice is coated evenly. Avoid over tossing which can bruise the cucumber slices. Chill before serving Cover the bowl and refrigerate for at least 1 hour to allow flavors to marry. The dressing will soften the cucumbers slightly which improves texture and taste. Serve cold straight from the refrigerator for the cleanest flavor.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, separate the dressing and the cucumbers if you plan to keep it more than one day. Place the dressing in a small jar and the cucumbers in a shallow container lined with paper towel to absorb excess moisture. When reheating or serving again, stir gently and add a fresh sprinkle of dill or a splash of vinegar to revive the flavors.

Ingredient Substitutions

If you do not have English cucumbers use two small regular cucumbers peeled and seeded. Swap sour cream for plain full fat Greek yogurt for a tangy protein rich alternative. For a dairy free version use coconut yogurt or a store bought vegan sour cream product and add an extra teaspoon of vinegar to keep the tang. Fresh dill can be replaced with 1 teaspoon dried dill but add it early to hydrate. Replace white vinegar with apple cider vinegar for a fruitier result or with fresh lemon juice for a brighter citrus note.

Serving Suggestions

This salad pairs beautifully with grilled proteins such as salmon or chicken and with hearty mains like meatloaf or roasted vegetables. Serve it on a buffet with sliced breads and cheeses for a light midday spread. Garnish with extra dill sprigs, a few turns of freshly ground black pepper, or a scattering of thin sliced radish for color. It makes a refreshing accompaniment to spicy dishes as the creaminess cools the palate.

Cultural Background

Variations of creamy cucumber salads appear in many culinary traditions because cucumbers are common summer produce and dairy based dressings are easy to make. In Eastern European kitchens a similar combination of sour cream and dill is a classic match for root vegetables. Scandinavian versions often include dill and vinegar with small additions of sugar to balance acidity. This version borrows from those influences while remaining simple and adaptable.

Seasonal Adaptations

In summer emphasize fresh herbs and use cucumbers at their peak for crisp texture. In cooler months swap English cucumbers for thinly sliced summer squash or blanched zucchini and increase the vinegar slightly to mimic cucumber brightness. For a holiday table add thin slices of fennel and toasted almonds for crunch and a festive presentation.

Meal Prep Tips

For meal prep make the dressing and store it in a small jar for up to 4 days. Slice the cucumbers and store them in a sealed container lined with paper towel to absorb moisture. When ready to serve toss together and chill for 30 minutes. This two part plan keeps the cucumbers crisp and allows quick assembly before meals.

This salad is a small joy that elevates ordinary dinners and provides relief from heavy flavors. It is simple to adapt and forgiving for home cooks who like to tweak seasons and textures. Try it this week and notice how a few thoughtful touches make a humble vegetable sing.