With garden fresh cucumbers, onions, and sour cream, this Creamy Cucumber Salad is a cool, refreshing summer salad great for cookouts or light dinners.
I’m doing my summer MIA thing again. I know. I swore this would be the summer I finally shared the recipe for this Creamy Cucumber Salad, though, since I make it every single summer and never shared it! It also took me four years to share the Watermelon Punch recipe. It’s just not easy for me to get everything done in the summer. I do have a few more recipes coming up in the next few weeks, though, then I might disappear again for two weeks until school starts back up. I’m still hoping to make it to the ocean before it’s too late!
Enough about my summer, and more about this salad! I have always preferred cucumber salad with sour cream over all the other cucumber salads out there, especially the cucumber in vinegar salad without any sour cream kind that one of my closest friends loves. I just figure if your going to do that you might as well just make pickles.
In my Creamy Cucumber Salad recipe, I use sour cream which I thin out with vinegar, then add sugar and dill. It’s creamy and tart, and can easily be adjusted with more or less vinegar and sugar. I used to add salt and pepper as well, but I forgot this time. For the most part I have stopped adding salt to most of my recipes, preferring to let people add it if they want it when they are eating.
Creamy Cucumber Salad
I make it with cucumbers right from my garden. Unfortunately, my garden isn’t doing too well this year, so it’s a good thing cucumbers are available everywhere right now! We do have a bunch of tomatoes, but they are still green. I’d better make my favorite fried green tomatoes next!
Here are some more of my favorite summer salads:
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- 3 pounds sliced and peeled cucumbers (weight after peeling)
- 1 small yellow onion, chopped fine
- 18 ounces light sour cream
- 3/4 cup white distilled vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon dried dill weed (or 2 teaspoons fresh chopped dill)
Peel and slice the cucumbers, put aside. Chop the onion fine and continue to the dressing.
In a medium size mixing bowl combine the sour cream, vinegar, sugar, and dill, stir well. Taste and adjust the vinegar and sugar if needed.
Fold in the cucumbers and onions, mix well. Cover and refrigerate for at least one hour before serving.
Taste the sour cream mixture and adjust the vinegar and sugar to taste before adding the cucumbers.