Go Back
–+ servings

Classic Creamy Cucumber Salad

A refreshing and tangy creamy cucumber salad made with crisp English cucumbers and a velvety sour cream dressing.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 1
Course: Quick Meals, Salad, Side Dish
Cuisine: American
Calories: 110
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 whole English cucumbers
  • 1/2 cup sliced red onion thinly sliced
  • 3/4 cup sour cream full-fat preferred
  • 1 tablespoon mayonnaise such as Hellmann's or Duke's
  • 1 tablespoon fresh dill chopped, plus more for garnish
  • 1 tablespoon white vinegar
  • 1/2 teaspoon granulated sugar
  • to taste salt preferably kosher
  • to taste black pepper freshly cracked, plus more for garnish

Method
 

  1. Slice the English cucumbers and red onion into thin rounds and place them in a medium mixing bowl.
  2. In a separate small bowl, whisk together sour cream, mayonnaise, chopped dill, white vinegar, and sugar until smooth. Season with salt and pepper to taste.
  3. Pour the dressing over the cucumber and onion mixture and gently fold until everything is evenly coated.
  4. Cover the bowl and refrigerate for at least 2 hours and up to 48 hours, stirring occasionally, to allow flavors to meld. Garnish with extra cracked pepper and fresh dill before serving.

Nutrition

Calories: 110kcalCarbohydrates: 7gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 20mgSodium: 180mgFiber: 1gSugar: 4g

Notes

For a lighter version, substitute Greek yogurt for sour cream. If using regular cucumbers, peel and seed them first to avoid a watery salad. This salad tastes even better the next day as the flavors develop. Avoid over-salting early; the salt draws moisture from the cucumbers, so adjust seasoning right before serving. Serve chilled as a side for grilled meats, sandwiches, or at a potluck.

Tried this recipe?

Let us know how it was!