Polish Cucumber Salad
A refreshing Polish cucumber salad filled with crisp cucumbers, aromatic dill, and a creamy dressing, perfect for summer picnics.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Polish
- Diet: Vegetarian
Ingredients
Scale
- 4 medium Cucumbers
- 1 cup fresh Dill, chopped
- 1 cup Sour Cream (or Greek yogurt for a lighter option)
- 2 tablespoons Vinegar (white or apple cider)
- 1 small Onion, thinly sliced
- Salt, to taste
- 1 teaspoon Sugar
Instructions
- Prepare the cucumbers by washing them thoroughly and peeling if using garden cucumbers. Slice them thinly and place in a large bowl.
- Add onions by thinly slicing and adding them to the bowl with the cucumbers. Toss gently.
- Mix the dressing by combining sour cream (or chosen substitute) with vinegar, a pinch of salt, and sugar. Whisk until smooth.
- Combine by pouring the dressing over the cucumber and onion mixture, adding chopped dill, and tossing until coated.
- Chill the salad by covering it with plastic wrap and refrigerating for at least 30 minutes.
- Serve by stirring gently and garnishing with additional dill or paprika if desired.
Notes
For enhanced flavor, let the salad sit overnight. Best served fresh within 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg