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A bowl of tangy sour cream cucumber salad with fresh dill on a wooden table.

Tangy Sour Cream Cucumber Salad with a Bright Dressing

This creamy, tangy cucumber salad is the perfect side dish for any meal. Made with sour cream, fresh dill, and a bright lemon dressing, it's quick, easy, and incredibly refreshing.
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Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large English cucumbers or 3 medium Persian cucumbers
  • 1/2 small red onion
  • 2 tablespoons fresh dill chopped
  • 1 cup sour cream full-fat preferred
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Slice cucumbers into thin rounds, about 1/8-inch thick. If using English cucumbers, leave skin on; for waxed cucumbers, peel first. Thinly slice red onion into half-rings.
  2. In a large bowl, whisk together sour cream, lemon juice, vinegar, sugar, salt, and pepper until smooth. Taste and adjust seasoning if needed.
  3. Add cucumber slices, onion, and chopped dill to the bowl. Toss gently until evenly coated with dressing.
  4. Cover bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  5. Stir again before serving. Garnish with extra dill if desired.