Recipe: Sour Cream and Dill Cucumber Salad
Everyone needs a go-to recipe for summer cookouts and potlucks, and this fresh cucumber salad is absolutely the answer. Crunchy cucumber slices, sharp red onion, and fragrant fresh dill are tossed in a tangy sour cream dressing for a summer side that's impossible not to fall for. It pairs well with whatever's on the grill — burgers, hot dogs, chicken, or steak — and I guarantee your family and friends will ask you for the recipe.
The Secret to a Crisp (Not Soggy!) Cucumber Salad
This simple salad will please everyone in your crowd. It's cool, creamy, and crisp all at once — a must for hot summer days. But too often, water in vegetable-based salads leaches out into the dressing as the salad sits, causing the dressing to thin.
The solution? Salt the cucumber slices beforehand. This allows them to not only release some of their water (keeping them extra crunchy), but also helps ensure the dressing doesn't lose an ounce of its richness. You can prep the rest of the ingredients while the cucumbers sit — and trust us, the extra step is worth it.
Sour Cream and Dill Cucumber Salad
Serves 4 to 6 as a side dish
Prep time: 40 minutes
cucumbers (about 4 medium), peeled and thinly sliced crosswise
apple cider vinegar
small red onion, halved and thinly sliced
chopped fresh dill
Freshly ground black pepper
Place the cucumbers in a large colander and toss with a couple of large pinches of salt. Set the colander in a large bowl or in the sink and let the cucumbers stand 30 minutes at room temperature to release some of their water. Meanwhile, whisk the sour cream, vinegar, oil, mustard, a pinch of salt, and a few grinds of pepper together in a large bowl; set aside.
Gently pat the cucumbers dry with a paper towel. Add the cucumbers, red onion, and dill to the dressing and toss gently to combine. Taste and season with salt and pepper as needed.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.