How to Make It
Combine cucumber and onion in a colander set over a large bowl. Toss with 3/4 teaspoon of the salt. Let stand, tossing occasionally, until softened and liquid has drained out, about 1 hour. Pat vegetables dry with paper towels.
Meanwhile, stir together sour cream, vinegar, dill, chives, and remaining 1/4 teaspoon salt in a medium bowl. Add cucumber and onion mixture; toss to coat. Serve sprinkled with pepper, dill, and chives.
They key to this salad’s deliciousness lies in salting and draining the cucumbers (step 1); you do not want to skip on it. If the the cucumbers aren’t left to release some of their liquid beforehand, all of that water will leech into the dilly sour cream dressing, making for a watery mess.