Creamy Cucumber and Dill Salad

A cool Polish-American summer salad pairs crisp, well-drained cucumbers with sour cream, fresh dill, and a gently tangy dressing.

40 min

6 servings

Ingredients

2 lb firm cucumbers

1 1/4 tsp kosher salt, divided

1/4 small red onion, very thinly sliced

3/4 cup sour cream

1 tbsp mayonnaise

1 tbsp white-wine vinegar

1 tsp granulated sugar

1/2 tsp freshly ground black pepper

1/3 cup chopped fresh dill

Mandoline with hand guard or sharp knife · Colander and bowl · Clean kitchen towel or paper towels · Large mixing bowl · Whisk · Serving bowl

Keep the dressing creamy

Salt the cucumber briefly, drain it over a bowl, and pat every slice dry before it meets the sour cream.

Dress close to serving

Chill the dill dressing on its own, then fold in the cucumber shortly before the meal for a cool, crisp side.

01. Trim and slice cucumbers into even rounds, using the mandoline guard; cut the red onion paper-thin so it distributes gently.

02. Toss cucumbers with 1 tsp kosher salt and drain over a bowl for 10 minutes, until beads of liquid collect below.

03. Discard the drained liquid and pat the cucumber rounds thoroughly dry; skipping the rinse keeps their seasoning in place.

04. Whisk sour cream, mayonnaise, white-wine vinegar, sugar, and black pepper until smooth and loose enough to coat.

05. Fold in red onion and dill, cover, and chill the dressing for 10 minutes while the cucumber finishes drying.

06. Add cucumber just before serving and fold gently so every slice is coated but remains intact.

07. Chill the dressed salad for a brief 5-minute rest, just long enough for the dill and vinegar to settle into the cucumbers.

08. Taste a slice and add up to the remaining 1/4 tsp salt only if needed; serve cold before liquid gathers in the bowl.