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🥒 Cool, creamy, and full of fresh dill, this Polish Cucumber Salad is the perfect side dish for summer grilling, pierogi dinners, or potlucks.
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This creamy cucumber salad is a traditional Polish side dish known as Mizeria Przepis. It features thinly sliced cucumbers in a tangy, creamy dressing made with fresh dill, lemon, and sour cream. This easy cucumber salad comes together in just 30 minutes and is perfect for serving with grilled meats, fish, or pierogi.
You might be surprised to learn that mizeria, the Polish name for this creamy cucumber salad, translates to “misery” or “poverty.” But don’t let the name fool you – this dish is anything but sad.
Legend has it that the salad earned its name due to its simple ingredients and humble origins as a peasant dish. Made from just cucumbers, sour cream, dill, and a few pantry staples, it was often served during Lent or on meatless days when meals were more modest. For some, it was a symbol of hard times.
Despite the name, mizeria is deeply comforting and beloved in Polish homes. Its cool, creamy flavor and refreshing crunch have made it a staple for generations. Whether served at a summer cookout or a holiday dinner, this salad is a celebration of simple, timeless flavor – not misery.
If you’re looking for a refreshing cucumber salad recipe, this one is as simple as it gets, yet still delivers big flavor. Whether you call it cucumber salad with sour cream or creamy cucumber salad, this dish is a staple in many Eastern European homes.
⭐ Why You’ll Love This Recipe
- Quick and easy – ready in just 30 minutes
- Made with simple, fresh ingredients
- Great side dish for BBQs, holiday meals, or pierogi night
- Light, tangy, and creamy
- A traditional family favorite
🛒 Ingredients & Substitutions
- English cucumber – substitute with regular cucumbers (peeled and seeded if desired)
- salt
- fresh dill – substitute with ½ tablespoon dried dill
- sour cream – substitute with Greek yogurt for a tangier option
- lemon juice and zest
- white sugar – substitute with honey or omit for a less sweet version
- black pepper
✨ Variations
- Add thinly sliced red onion for color and bite
- Stir in one small minced garlic clove for a deeper flavor
- Use Greek yogurt instead of sour cream for a lighter version
- Add a splash of vinegar for more tang
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🔥 Tips
- Slice cucumbers evenly for the best texture
- Salt the cucumbers and let them rest to draw out moisture
- Gently squeeze out excess liquid before adding the dressing
- Chill the salad before serving for the best flavor
❓ FAQs
It’s the Polish name for this dish, literally translating to “misery recipe” – though the flavor is anything but!
Yes. Prepare it a few hours in advance and refrigerate to let the flavors meld.
Absolutely. This easy cucumber salad is a cool and creamy addition to any summer spread. Just be sure to keep it chilled, as it contains sour cream and should not sit out for more than 1-2 hours without refrigeration to prevent spoilage.
Yes, this cucumber salad recipe scales up easily. Simply double or triple the ingredients, and be sure to salt and drain the cucumbers properly so the dressing remains creamy.
Salting the cucumbers helps draw out excess water, preventing the salad from becoming watery and allowing the dressing to cling more effectively to the cucumber slices.
Peeling is optional but recommended for a more tender bite and traditional texture. If you prefer extra crunch or added color, leave the peel on.
Yes, this recipe is naturally gluten-free as written.
It pairs perfectly with grilled chicken, pork chops, salmon, or even kielbasa. It also makes a refreshing contrast to rich dishes like pierogi or potato pancakes.
🍽️ Other Recipes You May Enjoy
Side Dish
Asian Cucumber Salad
Side Dish
Zesty Cucumber Tomato Salad
Appetizers
Greek Tzatziki Dip Recipe
Polish Cucumber Salad
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Equipment
- knife or mandoline
- mixing bowl (medium and large)
- colander or fine mesh strainer
- serving bowl or platter
Ingredients
- 1 English cucumber, peeled and thinly sliced
- 1 teaspoon salt
- 2 tablespoons fresh dill, chopped
- 2 tablespoons sour cream
- 1 teaspoon lemon juice + lemon zest
- ½ teaspoon granulated sugar
- ½ teaspoon black pepper
Instructions
- Wash the cucumber under cold water and peel it.
- Thinly slice the cucumber using a sharp knife or mandoline.
- Place the cucumber slices in a bowl and sprinkle with salt. Toss gently to coat.
- Let the cucumbers rest for 10-15 minutes to release excess moisture.
- Drain and gently squeeze the cucumbers to remove the liquid.
- In a clean bowl, combine sour cream, dill, lemon juice and zest, sugar, and pepper.
- Add cucumbers and toss until evenly coated.
- Serve immediately or refrigerate for 1-2 hours for best flavor.
- Garnish with extra dill or lemon zest if desired.
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator.
- Best enjoyed within 1-2 days for maximum freshness and texture.
♨️ REHEATING
- This salad is served cold and should not be reheated.
❄️ FREEZING
- Not recommended. Cucumbers become mushy after thawing, and the dressing will separate.
💡 TIPS FOR BEST RESULTS
- Use fresh, firm cucumbers for the best crunch.
- Slice cucumbers evenly for uniform texture.
- Let the salted cucumbers sit for a long enough time to draw out excess water.
- Chill before serving for optimal flavor and texture.
🍳 ALTERNATE COOKING METHODS
- Not applicable for this no-cook recipe.
♻️ LEFTOVERS
- Use leftover salad as a topping for sandwiches or wraps.
- Stir into cooked quinoa or couscous for a quick lunch bowl.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
