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Wash the cucumbers thoroughly. Peel them if you prefer a less bitter taste or if the skin is thick. For a more traditional version, leave the skin on for added texture and color.
Using a mandoline slicer or a sharp knife, slice the cucumbers as thinly as possible. Thin slices will better absorb the dressing, enhancing the flavor of the salad.
Place the sliced cucumbers in a colander and sprinkle with 1 teaspoon of salt. Mix gently with your hands to ensure the slices are evenly coated. Let them sit for about 10 minutes to draw out excess water.
In a small bowl, combine the sour cream, lemon juice, chopped dill, a pinch of powdered sugar (if using), and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning as needed, adding more salt or lemon juice to balance the flavors.
After the cucumbers have rested, gently squeeze them to remove any excess water. This will prevent your salad from becoming too watery.
Transfer the drained cucumber slices to a mixing bowl. Add the dressing and toss gently until all the slices are well coated. The salad should have a creamy consistency, with each slice lightly dressed.
You can serve it straight away or you can leave it to chill. Cover the bowl with plastic wrap and refrigerate for around 20 minutes before serving.