I grew up eating this refreshing Polish cucumber salad at every summer gathering, and it’s still one of my go-to side dishes when the weather gets warm. The combination of crisp cucumbers and tangy sour cream creates the perfect cool, creamy salad that pairs beautifully with grilled meats or can be enjoyed all on its own. Trust me, once you try this simple recipe loaded with fresh dill, you’ll be making it all season long!
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 180-220
- Protein: 4-6 g
- Fat: 9-12 g
- Carbohydrates: 20-25 g
Ingredients
- 3 cucumbers (thinly sliced into 1/8-inch rounds)
- 1/3 cup red onion, thinly sliced
- 1/2 cup fresh dill, finely chopped
- 1/2 cup sour cream
- 1 1/2 teaspoons sea salt
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated sugar
Step 1: Prepare and Salt the Cucumbers
- 3 cucumbers, thinly sliced
- 1 teaspoon sea salt
Peel and thinly slice the cucumbers into 1/8-inch rounds.
Place them in a colander or fine-mesh strainer and toss with 1 teaspoon of sea salt.
Let them sit for 5-10 minutes—this draws out excess moisture that would otherwise make the salad watery.
After the time has passed, gently press the cucumbers with the back of a spoon to release any remaining liquid, then set aside.
Step 2: Build the Creamy Dressing Base
- 1/2 cup sour cream
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated sugar
In a large bowl, combine the sour cream, fresh lemon juice, remaining 1/2 teaspoon sea salt, black pepper, and granulated sugar.
Whisk these ingredients together until smooth and well combined.
I like to add the sugar at this stage because it helps balance the acidity of the lemon juice and creates a more well-rounded flavor profile.
Step 3: Combine Vegetables and Dressing
- 1/3 cup red onion, thinly sliced
- 1/2 cup fresh dill, finely chopped
- salted cucumbers from Step 1
- creamy dressing base from Step 2
Add the thinly sliced red onion and finely chopped fresh dill to the dressing in the bowl and stir to combine.
Then add the cucumber slices from Step 1, gently folding them into the dressing until evenly coated.
Be gentle when mixing to keep the cucumber rounds intact.
I recommend folding rather than stirring vigorously to preserve the salad's texture.
Step 4: Chill and Serve
- prepared salad from Step 3
Cover the salad and refrigerate for at least 30 minutes before serving.
This chilling time allows the flavors to meld together and gives the salad a refreshing, crisp texture.
The cold temperature also helps the sour cream dressing coat the cucumbers evenly.
Stir gently before serving and adjust seasoning if needed.
Sour Cream Polish Cucumber Salad
Ingredients
- 3 cucumbers (thinly sliced into 1/8-inch rounds)
- 1/3 cup red onion, thinly sliced
- 1/2 cup fresh dill, finely chopped
- 1/2 cup sour cream
- 1 1/2 teaspoons sea salt
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated sugar
Instructions
- Peel and thinly slice the cucumbers into 1/8-inch rounds. Place them in a colander or fine-mesh strainer and toss with 1 teaspoon of sea salt. Let them sit for 5-10 minutes—this draws out excess moisture that would otherwise make the salad watery. After the time has passed, gently press the cucumbers with the back of a spoon to release any remaining liquid, then set aside.
- In a large bowl, combine the sour cream, fresh lemon juice, remaining 1/2 teaspoon sea salt, black pepper, and granulated sugar. Whisk these ingredients together until smooth and well combined. I like to add the sugar at this stage because it helps balance the acidity of the lemon juice and creates a more well-rounded flavor profile.
- Add the thinly sliced red onion and finely chopped fresh dill to the dressing in the bowl and stir to combine. Then add the cucumber slices from Step 1, gently folding them into the dressing until evenly coated. Be gentle when mixing to keep the cucumber rounds intact. I recommend folding rather than stirring vigorously to preserve the salad's texture.
- Cover the salad and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together and gives the salad a refreshing, crisp texture. The cold temperature also helps the sour cream dressing coat the cucumbers evenly. Stir gently before serving and adjust seasoning if needed.
