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Cucumber Salad with Sour Cream and Dill

Cucumber Salad with Sour Cream and Dill

By Dimitri DemopolousOctober 18, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

To create this creamy, crunchy dish, we looked to the Polish salad known as mizeria, which features cucumbers, sour cream, dill and sometimes red onion. Though it’s not traditional, we also added prepared horseradish for a spicy kick. Be sure to salt the cucumbers first and let them stand for 15 minutes, then squeeze them before dressing to remove excess moisture. This produces a crisp texture and a drier surface to which the dressing and seasonings can adhere. Cool and refreshing, this makes a great accompaniment to seared or roasted salmon or crisp-crusted chicken or pork cutlets.

Ingredients
  • 2

    English cucumbers, peeled, halved lengthwise and cut on the diagonal into ¼-inch slices

  • Kosher salt and ground black pepper

  • ½

    medium red onion, thinly sliced

  • ¼

    cup white vinegar

  • ½

    cup sour cream

  • ¼

    cup prepared horseradish

  • 1

    cup lightly packed fresh dill, roughly chopped

Step 1

In a large colander set over a large bowl, toss the cucumbers with 1 teaspoon salt. In a small bowl, stir together the onion, vinegar and ¼ teaspoon salt. Let both the cucumbers and the onion mixture stand for 15 minutes; occasionally toss the cucumbers to encourage the liquid to drain.

Step 2

In a medium bowl, stir together the sour cream and horseradish. Using your hands, firmly squeeze the cucumbers to remove as much water as possible; discard the liquid. Add the cucumbers to the sour cream mixture and stir. Drain the onion in the now-empty colander, then add it to the cucumber mixture; discard the liquid. Stir in the dill. Taste and season with salt and pepper. Serve immediately or cover, refrigerate for about 1 hour and serve chilled.

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