Creamy cucumber salad is a dish I grew up with; It brings back memories of summer dinners and my Grandma Mary’s house.
This summer staple is a fresh addition to any picnic, barbecue, or potluck with crunchy pickles, fresh dill, and a simple sour cream dressing.
This easy recipe is quick to make using ingredients you likely have on hand.
Ingredients for cucumber salad
cucumbers – Use long English cucumbers or Persian cucumbers for this recipe as they have thinner skins and don’t need to be peeled (although you can peel them if you like).
Field cucumbers can have a tough skin, so they should be peeled (or peel a few strips). Field cucumber seeds are larger and can be scraped out with a spoon.
onions – Sweet white or red onions are optional but add great flavor to this cucumber salad. Thinly slice the onion and soak in cold water while preparing the salad to give the onion some bite.
Variations – This salad goes great with fresh garden herbs like basil and dill. Chop up your favorites and stir them in.
dressing – Preparing this cucumber salad dressing is easy. Mix sour cream, mayonnaise, vinegar, spices and a little sugar. If you like, you can substitute plain Greek yogurt for sour cream.
How to prepare a creamy cucumber salad
The best cucumber salad recipe is one that’s easy to make so the cucumbers really shine.
- Using a sharp knife or mandolin, slice the cucumber into ¼-inch slices. When adding the onion, cut into thin slices according to the recipe below.
- Whisk together the ingredients for the dressing in a bowl and toss with the cucumber, onion, and dill.
- Store in the fridge for an hour before serving. Garnish with additional chopped dill.
To prepare cucumber salad in advance
For the best flavor, this recipe can be made 4 or 5 hours in advance; This keeps the cucumbers crunchy!
If you want to cook longer, slice the pickles and onions (if using) and store in an airtight container, separate from the dressing. Combine both an hour before serving.
storage
Creamy cucumber salad will keep in the fridge for up to 2 to 3 days. Drain the juice before serving, adding a little more sour cream if needed.
More cucumber favorites
Did you make this creamy cucumber salad? Be sure to leave a rating and a comment below!
Creamy cucumber salad
Enjoy the refreshing combination of crunchy cucumbers, fresh dill and a simple sour cream dressing.
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Wash the cucumber and cut into ¼ inch thick slices.
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In a large bowl, whisk together the sour cream, mayonnaise, dill, vinegar, sugar, and 1/8 teaspoon salt.
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Add the cucumbers and onions, if using, and toss gently until coated.
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Refrigerate for 1 hour before serving.
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Taste and season with additional salt and pepper and sprinkle with fresh dill if needed.
Additional fresh herbs such as basil, parsley, and dill can be added.
Store leftover lettuce in the fridge for up to 2-3 days. Drain the juice and stir before serving.
Calories: 77 | Carbohydrates: 4G | Protein: 1G | Fat: 7G | Saturated Fatty Acids: 2G | Cholesterol: 10mg | Sodium: 47mg | Potassium: 141mg | Fiber: 1G | Sugar: 2G | Vitamin A: 282IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course salad, side dish
Kitchen American
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