Scale

3 cups cucumbers, thinly sliced (about 2 large cucumbers)

1/2 cup sour cream or Greek yogurt

1 tablespoon fresh dill, chopped

1 tablespoon lemon juice or white vinegar

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon red onion, thinly sliced (optional)

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Slice the cucumbers
Wash and thinly slice the cucumbers. A mandoline slicer works great for evenly thin slices.

Make the dressing
In a medium bowl, whisk together sour cream, dill, lemon juice (or vinegar), garlic powder, salt, and pepper until smooth.

Combine the salad
Add the sliced cucumbers and optional red onion to the bowl with the dressing.

Toss gently
Stir until the cucumbers are evenly coated.

Chill (optional)
Refrigerate for 15–30 minutes before serving for the best flavor.

Serve
Garnish with extra fresh dill and enjoy chilled.

Cooking Tips

Use English cucumbers: They have thinner skins and fewer seeds, making them ideal for salads.
Salt the cucumbers first: If you want a thicker dressing, sprinkle cucumber slices with a little salt and let them sit for 10 minutes, then pat dry.
Slice thin: Thin cucumber slices absorb the dressing better.
Fresh dill is best: It gives the salad a bright, fresh flavor that dried dill can’t fully replicate.

Variations

1. German Cucumber Salad (Gurkensalat)
Replace the sour cream with a vinegar-based dressing using apple cider vinegar, sugar, and olive oil.

2. Creamy Greek Yogurt Version
Use Greek yogurt instead of sour cream for a lighter, higher-protein salad.

3. Garlic Dill Cucumber Salad
Add 1 minced garlic clove for extra flavor.

4. Mediterranean Twist
Add crumbled feta cheese and sliced cherry tomatoes.

5. Sweet & Tangy Version
Add ½ teaspoon sugar or honey to balance the acidity.