This creamy cucumber salad is made with sour cream and it's packed with fresh dill! Cider vinegar adds a bit of tanginess. It's a quick and easy side dish with only 6 ingredients!
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This cool, creamy cucumber salad is an homage to the Hungarian version I had in Budapest. Made with sour cream, (NO mayo!) it's light and fresh and lets the flavor of the dill shine through.
We're going to pickle the cucumbers just a little before we mix it all together. This gives the cucumbers themselves some good flavor, as opposed to relying on the dressing to do that. And of course there will be LOADS of dill, as both the flavor of this salad and my Eastern European heritage demand it!
Ingredients
- English cucumber: We're using English cucumber because the seeds are smaller and it has a nice thin skin - no need to peel!
- Apple cider vinegar, sugar, salt: To pickle the cucumbers slightly and give them loads of flavor.
- Sour cream: Full-fat, please! We want it CREAMY!
- Fresh dill: Can you ever have enough? I don't think so.
How to make it
Use a sharp chef's knife or a mandoline to slice the cucumber thinly.
In a large mixing bowl, whisk together the cider vinegar, sugar, and salt. Add the cucumber slices and stir to coat. See tips below.
Place in the refrigerator for 30 minutes. Stir it occasionally.
Chop the dill finely.
Add the sour cream and dill to the bowl with the cucumber slices.
Stir until all ingredients are thoroughly mixed. Taste and adjust seasoning if necessary. If you have time, pop it back in the fridge for another 30 minutes. If not, transfer to a serving bowl and top with more fresh dill.
Serving Suggestions
- This is the perfect accompaniment to Hungarian Chicken Paprikash! I ordered them together in Budapest and it was a very satisfying combination!
- Try it with a simple Roast Chicken.
Tips
- I recommend getting in there with your hands to stir the cider vinegar mixture into the cucumber slices. This ensures that you've got all of them coated as the slices tend to stick together otherwise.
- You can absolutely use more dill if you like (I do!)
FAQs
Do you need to peel cucumbers for cucumber salad?
If you're using English cucumbers or Persian cucumbers, then no, you don't. Other cucumbers may have a thicker skin, so if you don't like that, you could just peel a few strips of skin going around it, or peel it all the way. It's really your personal taste.
Can you make creamy cumber salad ahead of time?
You can make this a few hours ahead and I actually recommend that because it allows the flavor of the dill to really get absorbed.
How do you store creamy cucumber salad?
Store in an airtight container in the refrigerator for up to 4 days. Stir well before serving as the sour cream and vinegar can separate.
Related Recipes
Try these quick and easy salads that only have a handful of ingredients!
- Peach Salad with Prosciutto, Fresh Mozzarella and Basil Vinaigrette is a solid summer favorite.
- Strawberry Arugula Salad with Basil and Mint is pretty as a picture, with those yummy, runny juices from the strawberries as the dressing. Yum.
Recipe
Creamy Cucumber Salad
Ingredients
- 1 English cucumber
- 2 tablespoon apple cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon sugar
- ½ cup sour cream
- ⅓ cup chopped fresh dill
Instructions
- Place in the refrigerator for 30 minutes. Stir it occasionally.
- Chop the dill finely.
- Add the sour cream and dill to the bowl with the cucumber slices.
- Stir until all ingredients are thoroughly mixed. Taste and adjust seasoning if necessary. If you have time, pop it back in the fridge for another 30 minutes to allow the flavors to really meld together. If not, transfer to a serving bowl and top with more fresh dill.
Notes
- I recommend getting in there with your hands to stir the cider vinegar mixture into the cucumber slices. This ensures that you've got all of them coated as the slices tend to stick together otherwise.
- You can absolutely use more dill if you like (I do!)
- You can make this a few hours ahead of time, it will taste even better. Stir it up before serving.
- Store leftovers in an airtight container in the refrigerator for up to two days.
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