Creamy Dill Pickle Cucumber Salad
A chilled, creamy side featuring sliced cucumbers, chopped dill pickles, sour cream, and mayonnaise, perfect for summer gatherings.
Ingredients
Vegetables
- 2 cups Sliced cucumbers Use English cucumbers for fewer seeds and thinner skin; peel if preferred.
- 1 cup Dill pickles, chopped Use crisp dill pickles for tang; substitute bread-and-butter pickles for sweeter flavor.
- 1 tablespoon Fresh dill, chopped Chop finely for even distribution; substitute 1 teaspoon dried dill if fresh is unavailable.
Dressing
- 1/2 cup Sour cream Full-fat sour cream provides richness; Greek yogurt is a lower-fat alternative.
- 1/4 cup Mayonnaise Use regular or light mayo based on preference; for egg-free, use vegan mayonnaise.
- 1 tablespoon Lemon juice Fresh lemon juice brightens the dressing; substitute a splash of white wine vinegar for acidity.
- Salt and pepper To taste, start with a small pinch of each and adjust after tossing.
Instructions
Preparation
- Slice the cucumbers into even rounds to maintain uniform texture.
- Chop the dill pickles into small pieces for a balanced pickle-to-cucumber ratio.
- Chop the fresh dill finely for even flavor distribution.
Make the dressing
- Combine sour cream and mayonnaise in a bowl and whisk until smooth.
- Add lemon juice, chopped dill, salt, and pepper; whisk until bright and balanced.
- Taste and adjust seasoning gradually to ensure the dressing does not overpower the cucumbers.
Combine and chill
- Place cucumbers and chopped pickles in a large bowl and toss gently to mix.
- Pour the creamy mixture over cucumbers and pickles, tossing gently to coat.
- Cover and chill the salad for at least 15 minutes for flavors to meld.
- Serve chilled, finishing with extra dill or cracked pepper if desired.
Notes
Use firm, cold cucumbers for best crunch. Allow chilling for at least 15 minutes to marry flavors for optimal taste.