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    Home » Recipes » Recipes

    June 2, 2021

    Creamy Cucumber Salad

    Jump to Recipe Print Recipe

    With garden fresh cucumbers, onions, and sour cream, this Creamy Cucumber Salad is a cool, refreshing summer salad great for cookouts or light dinners.

    Close up photo of Creamy Cucumber Salad in a white bowl

    Originally published July 22, 2016. Updated June 2, 2021. 

    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.

    Ingredients needed:

    • peeled and sliced cucumbers 
    • sour cream (regular or light)
    • a small yellow onion 
    • white distilled vinegar 
    • granulated sugar
    • fresh or dried dill 

    In my 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.

    How to make the salad:

    Peel and thinly slice cucumbers,  chop onions fine and set aside while you prepare the dressing.

    Photo of sliced cucumbers on a white cutting board

    In a medium mixing bowl combine sour cream, vinegar, sugar, and dill. Mix well with a whisk. Taste and adjust the dressing if needed.

    Photo of sour cream in a glass bowl

    Photo of sour cream and vinegar in a glass bowl

    photo of sour cream vinegar and fresh dill in a glass mixing bowl

    photo of mixed sour cream vinegar and dill in a glass bowl with a metal whisk

    Then fold in the cucumbers and onions, and mix well. Cover and refrigerate for for at least one hour before serving.

    Photo of sliced cucumbers and onions over sour cream and vinegar mixture in a glass bowl

    photo of mixed creamy cucumber salad

    What goes well with this salad?

    Every summer, I make this with cucumbers from my garden. It's great paired with burgers, grilled chicken, ribs, or even grilled fish. 

    How to store leftovers:

    Because this cucumber salad is made with sour cream, it can only be left out for two hours (1 hour at over 90 degrees). Spoon any leftovers in a container with a lid and store in the refrigerator for up to three days. 

    photo of Creamy Cucumber Salad in a white bowl

    Here are some more of my favorite summer salads:

    Broccoli Cheddar Pasta Salad

    Mozzarella Tomato Artichoke Salad 

    Bacon Blue Cheese Cole Slaw 

    Bacon Ranch Green Onion Pasta Salad

    and a few from some fabulous food bloggers:

    Easy Caprese Pasta Salad from Masala Herb

    Summer Corn Salad from Cooking with Carlee

    Watermelon Salad with Cucumber Feta and Mint from My Kitchen Love

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! Click on the video to see the Cucumber Salad recipe step-by-step.

     

     

    Photo of Creamy Cucumber Salad in a white bowl
    Print Recipe
    3.80 from 128 votes

    Creamy Cucumber Salad

    With garden fresh cucumbers, onions, and sour cream, this Creamy Cucumber Salad is a cool, refreshing summer salad great for cookouts or light dinners.
    Prep Time15 minutes mins
    Total Time15 minutes mins
    Course: Salad/Side Dish
    Cuisine: American
    Keyword: cucumber and onion salad, cucumber salad recipes, easy cucumber recipes
    Servings: 6
    Calories: 163kcal
    Author: Bernadette Martin

    Ingredients

    • 3 pounds sliced and peeled cucumbers (weight after peeling)
    • 1 small yellow onion, chopped fine
    • 18 ounces light sour cream
    • ¾ cup white distilled vinegar
    • 1 tablespoon granulated sugar
    • 1 teaspoon dried dill weed (or 2 teaspoons fresh chopped dill)

    Instructions

    • 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.

    Notes

    Taste the sour cream mixture and adjust the vinegar and sugar to taste before adding the cucumbers.

    Nutrition

    Calories: 163kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 66mg | Potassium: 505mg | Fiber: 1g | Sugar: 5g | Vitamin A: 450IU | Vitamin C: 8.9mg | Calcium: 159mg | Iron: 0.6mg

     

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    Comments

    1. Sunshine says

      May 07, 2023 at 12:08 pm

      can it still be good if u don't have dill?

      Reply
    2. Mona says

      August 26, 2021 at 8:35 pm

      This is a very Polish salad. It requires salt and fresh pepper too. Vinegar is not necessary. Lemon juice is ok. Cucumber should be sliced very thin to make the salad delicate. And about the onion, whichever kind you like.

      Reply
      • Bernadette says

        August 28, 2021 at 9:21 pm

        Hi Mona, my recipe is more a German cucumber salad with the addition of sour cream.

        Reply
        • Mona says

          August 29, 2021 at 1:57 am

          Polish cucumber salad is with sour cream too, but vinegar may be replaced with lemon juice.

    3. MJ says

      August 19, 2021 at 12:54 pm

      Best cucumber salad ever❤️❤️❤️

      Reply
      • Bernadette says

        August 19, 2021 at 2:31 pm

        Thank you so much!

        Reply
      • Bernadette says

        August 19, 2021 at 2:31 pm

        Thank you so much!

        Reply
    4. Diann says

      January 05, 2020 at 3:52 pm

      How long do you think this will hold up in the fridge?

      Reply
      • Bernadette says

        January 06, 2020 at 12:20 pm

        Three days in a covered container should be fine.

        Reply
    5. Joe Cruse says

      October 27, 2019 at 10:56 am

      Instead of the white vinegar I used apple cider vinegar and a tad more sugar. Fantastic!

      Reply
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