Cucumber Dill Sour Cream Salad
A refreshing cucumber salad with creamy sour cream and fresh dill, perfect for any summer occasion.
Equipment
- 1 mixing bowl large
- 1 whisk
- 1 sharp knife
Ingredients
Main Ingredients
- 4 cups cucumbers sliced
- 1 cup sour cream
- 2 tablespoons fresh dill chopped
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
Preparation
- Wash and slice cucumbers thinly. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Drain and pat dry.
- In a bowl, mix sour cream, dill, lemon juice, sugar, salt, and pepper until smooth and well combined.
- Add cucumbers to the dressing and toss to coat evenly.
Serving
- Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Storage
- Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
Pro Tips: Use fresh dill for the best flavor. Adjust seasoning after chilling.
Ingredient Substitutions: Greek yogurt can replace half of the sour cream for a tangier flavor.
How to Serve: Serve chilled as a side dish to grilled meats.
Storage & Freshness: Store in the refrigerator for up to 2 days.
Make-Ahead Tips: Prepare cucumbers ahead of time but mix with dressing just before serving for best texture.
Ingredient Substitutions: Greek yogurt can replace half of the sour cream for a tangier flavor.
How to Serve: Serve chilled as a side dish to grilled meats.
Storage & Freshness: Store in the refrigerator for up to 2 days.
Make-Ahead Tips: Prepare cucumbers ahead of time but mix with dressing just before serving for best texture.