Creamy Cucumber Salad
A chilled side made from thinly sliced cucumbers tossed in a tangy sour cream dressing, perfect for warm-weather meals.
Ingredients
Main Ingredients
- 2 large Large cucumbers Peel if preferred; English or Persian cucumbers work well
- 1 cup Sour cream Use full-fat for richest texture; Greek yogurt is an alternative
- 1 tablespoon Vinegar White or apple cider vinegar; lemon juice can substitute
- 1 tablespoon Dill weed Dried dill used here; fresh dill doubles for brighter aroma
- To taste Salt and pepper Start light and adjust after chilling
- 1 teaspoon Garlic powder (optional) Add for savory depth; omit for a milder salad
- 1 tablespoon Fresh parsley (garnish) Chopped fresh parsley for color and fresh herbal lift
Instructions
Preparation
- Peel and slice the cucumbers into thin rounds.
Make the Dressing
- Combine sour cream, vinegar, dill weed, salt, pepper, and garlic powder if using, in a medium bowl.
Toss and Chill
- Toss the cucumber slices in the dressing until well coated.
- Chill in the refrigerator for at least 30 minutes before serving.
Finish
- Garnish with fresh parsley before serving.
Notes
Slice evenly using a mandoline or sharp knife for consistent dressing coverage. Adjust vinegar gradually by tasting after chilling. Use full-fat sour cream for a smoother texture.