This creamy cucumber salad has earned a permanent spot in my summer hosting rotation. I first made it on a sun-drenched afternoon when I needed something quick, cooling, and crowd-pleasing for an impromptu backyard gathering. The crisp snap of thinly sliced English cucumbers combined with a tangy, herby sour cream dressing created a contrast of textures and flavors — cool, creamy, and lightly brightened by white vinegar and just a touch of sugar. It felt like the simplest thing in the world, yet everyone kept coming back to the bowl for another bite.

What makes this version special is the balance: the dressing clings to the cucumber slices without weighing them down, dill brings a fragrant lift, and a whisper of garlic powder deepens the savory profile without overtaking the freshness. I often prepare it the night before to let the flavors marry. Over the years it has become my go-to side for grilled fish, sandwiches, and summer potlucks — reliably easy, reliably loved.

Ingredients

• English cucumbers (2): Choose firm, unwrinkled specimens about 10 to 12 inches long; English cucumbers have thinner skin and fewer seeds, making them ideal for thin slicing and a delicate texture.
• Sour cream (1/2 cup): Full-fat sour cream gives the creamiest mouthfeel; if you prefer tangier and lighter, substitute plain Greek yogurt (same measurement). I often use Daisy or Breakstone for consistent texture.
• Dill (1 tablespoon): Fresh dill is best — it provides an aromatic, citrusy herb note that pairs perfectly with cool cucumbers. Finely chop to distribute flavor evenly.
• White vinegar (2 tablespoons): Adds bright acidity and helps keep the cucumbers crisp. You can also use apple cider vinegar for a gentler flavor.
• Salt (1/2 teaspoon): Kosher or sea salt works well — adjust to taste. Salt helps draw out a little moisture and seasons the cucumbers evenly.
• Garlic powder (1/4 teaspoon): Provides an even, subtle garlic note without fresh garlic’s bite; use fresh minced garlic (1 small clove) if you prefer a more pronounced flavor.
• Sugar (1 teaspoon): Balances the acidity and rounds the dressing; optional depending on your taste and whether you use sweet cucumbers.
• Red onion (1/2, optional): Thinly sliced for a sweet-sharp bite — rinse briefly under cold water to mellow its intensity if desired.

Instructions

Peel and prepare the cucumbers: Use a vegetable peeler to remove the outer skin in long strips if you prefer a more delicate texture; some people leave the skin for color and nutrients. Trim the ends, then slice the cucumbers thinly — about 1/8 to 1/4 inch thick. A mandoline set on a low setting or a very sharp knife ensures uniform slices that carry the dressing evenly. Slice the onion (if using): Halve and thinly slice 1/2 red onion into half-moons. To soften the raw edge and reduce sharpness, place the slices in a small bowl of cold water for 5 minutes, then drain and pat dry before adding to the salad. Whisk the dressing: In a separate small bowl, combine 1/2 cup sour cream, 1 tablespoon chopped fresh dill, 2 tablespoons white vinegar, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and 1 teaspoon sugar. Whisk until smooth and emulsified. Taste and adjust seasoning: add a pinch more salt or a splash more vinegar if you want tang. Combine and coat: Place the cucumber slices (and drained onion, if using) in a large bowl. Pour the dressing over the vegetables and toss gently with a spatula until every slice is lightly coated. Avoid mashing the cucumbers — use a sweeping fold motion to keep the texture intact. Chill before serving: Cover the bowl and refrigerate for at least 1 hour to let flavors marry and for the dressing to chill. The salad tastes best cold; remove from the fridge 5 minutes before serving to soften slightly for better mouthfeel.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to 3 days. Because cucumbers release water, place the salad in a shallow, wide container to avoid soggy stacking; if excess liquid accumulates, drain using a fine sieve or gently tilt the container and spoon off the liquid before serving. For best texture, refrigerate uncovered for 10 minutes before serving to allow the dressing to regain a silky consistency. Glass containers with tight-fitting lids work best to prevent odor uptake and keep the dressing fresh.

Ingredient Substitutions

If you don’t have English cucumbers, use two Persian cucumbers or one large conventional cucumber peeled and seeded to remove excess moisture. Swap sour cream for an equal amount of plain Greek yogurt for a tangier, lighter version. If you avoid dairy entirely, try full-fat coconut yogurt or a plant-based sour cream alternative (same ratio), and add an extra pinch of salt and a squeeze of lemon to mimic the richness. Use white wine vinegar or lemon juice in place of white vinegar; reduce sugar or omit for a more vinegar-forward profile.

Serving Suggestions

Present the salad chilled in a shallow bowl and garnish with a few extra sprigs of fresh dill and a grind of black pepper. It pairs beautifully with grilled proteins like chicken, pork, or fish, and complements richer fare like potato salad or fried chicken by providing a bright, cooling counterbalance. Serve alongside warm flatbreads and a spread of mezze for a casual gathering, or place a small spoonful on top of open-faced sandwiches for an elegant finish. Add chopped fresh herbs or a handful of halved cherry tomatoes for a colorful twist.

Cultural Background

Cucumber salads are a ubiquitous element across many cuisines, from Eastern European and Scandinavian dairy-forward versions to Greek tzatziki and Middle Eastern yogurt-cucumber salads. The technique of pairing cool cucumbers with a tangy dairy dressing is especially popular in climates where refreshing, low-heat dishes are desirable during hot months. This particular style — cucumbers tossed with sour cream, dill, and vinegar — has roots in Central and Eastern European home cooking where soured dairy products and fresh garden herbs are staples.

Seasonal Adaptations

In summer, emphasize freshness: more dill, a squeeze of fresh lemon, and omitting the sugar if cucumbers are very sweet. For spring, add thinly sliced radishes for a peppery crunch. In cooler months, swap in full-fat sour cream for extra richness and fold in roasted shallots instead of raw onion to add warmth. For a festive adaptation, add a tablespoon of chopped fresh mint and a scattering of toasted pumpkin seeds for texture at holiday gatherings.

Meal Prep Tips

Make the dressing up to 24 hours ahead and store it in a sealed jar; whisk again just before tossing with cucumbers. If planning lunches, portion the dressed salad into individual containers and refrigerate; keep an extra lemon wedge for a final squeeze to refresh flavors before eating. For bulk meal prep, store cucumbers separately from the dressing and combine 10–15 minutes before serving to retain maximum crunch. Use shallow containers to cool quickly and maintain texture.

In short, this creamy cucumber salad is one of those comforting staples that’s quick to assemble and endlessly adaptable. It brings a crisp, cooling element to the table while remaining uncomplicated — the sort of recipe you’ll find yourself returning to season after season. Try it once, and I bet it’ll become part of your hosting shorthand too.