Step-by-Step Instructions
Prep the cucumbers
Peel them completely and slice as thin as you can manage. I use my sharpest knife and try to keep the slices consistent, though they don't have to be perfect. Thin slices just absorb the dressing better and taste better when you eat it.
Make the dressing
Mix the sour cream with dill, vinegar, salt, sugar, and garlic powder in a bowl until it's smooth. Taste it and adjust if needed - some sour cream is more tangy than others, so you might want a little more or less vinegar.
Put it together
Dump the dressing over the cucumbers and mix everything until all the slices are coated. If you're using red onion, slice it really thin and add it now. Don't be shy about mixing it well.
Let it chill
Stick it in the fridge for at least an hour before serving. This step really matters because the flavors need time to blend together, and the cucumbers release a little water that makes the dressing perfect.
Things That Matter
- Thin slices really do taste better than thick chunks
- Fresh dill is worth buying even if you don't use herbs much
- The chilling time isn't optional - it actually improves the taste
- Don't skip the sugar because it balances the vinegar perfectly
I've tweaked this recipe over the years based on what my family likes. Sometimes I add a little extra dill because we love the flavor. Other times I use less onion if I'm serving it to the kids. The basic recipe is forgiving enough that you can adjust it without ruining anything.
What It Goes With
This works with almost any grilled meat - chicken, burgers, hot dogs, you name it. It's especially good with anything spicy because the cool, creamy texture helps cool your mouth down. I also serve it alongside potato salad or coleslaw for summer meals when I want a variety of sides that aren't too heavy.
Ways to Change It
Add some thinly sliced radishes for extra crunch and color. Greek yogurt works instead of sour cream if you want it a little less rich. Sometimes I throw in some cherry tomatoes, though they can make it watery if it sits too long. Fresh chives work if you can't find dill, though it tastes different.
Making It Ahead
This is one of those rare salads that actually gets better overnight in the fridge. I often make it the day before parties because it's one less thing to worry about. It keeps for about three days, though the cucumbers start getting soft after that.
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