This 15-minute Creamy Cucumber Salad features fresh cucumbers tossed with herbs and onions in a tangy sour cream dressing for a cool, crunchy, and refreshing side dish.
creamy cucumber salad
This creamy cucumber salad is perfect for summer BBQs, potlucks, or weeknight dinners when you want something fresh and easy to prepare.
Whether served with grilled meats, sandwiches, or your favorite summer dishes, it’s always a refreshing dish that disappears quickly.
Check out two other popular cucumber salad recipes: Spicy Cucumber Salad and Korean Cucumber Salad.
Tips from Darcy’s Kitchen
Here are some recipe tips I’ve put together as I’ve been making this creamy cucumber salad every year.
Adding salt to cucumbers will give them an extra crunch. Cucumbers contain a lot of water, so salting them lightly and letting them sit for 10 to 15 minutes will draw out excess water and prevent the salad from becoming soggy. Made with British cucumbers. They tend to be less bitter and have fewer seeds. Slice thinly. Thinly slicing helps the cucumber absorb the dressing. If you leave the cucumber aside, the water will release. If you need to make it ahead of time, store the cucumbers separately and drain before adding to the prepared cucumber salad dressing.
Variations of cucumber salad dressing
Creamy Cucumber Salad with Mayonnaise – If you’re a mayonnaise fan, replace up to half of the sour cream with your favorite brand of mayonnaise.
Herbed Cucumber Salad – Add herbs like fresh parsley, chives, and mint.
Add extra crunch. Adding thinly sliced radish or celery adds even more texture.
A sweet and tangy version. Add a little more sugar and a little vinegar to make a sweeter dressing. You can also add pickled cucumbers.
Creamy cucumber salad presentation ideas
Here are some killer recipes that go well with this salad side.
creamy cucumber salad
This Creamy Cucumber Salad features fresh cucumbers tossed in a tangy sour cream dressing with herbs and onions for a cool, crunchy, and refreshing side dish.
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Quantity: 10 one person
calorie: 59kcal
Fee: 6 dollars
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Instructions
In a large mixing bowl, combine sour cream, dill, salt, pepper, and sugar.
Add cucumber and onion to the same bowl and mix. Continue folding until all cucumber and onion slices are well coated.
Serve immediately or chill for up to 1 hour before serving. *Note 4
Precautions
Note 2 – If you don’t have white pepper on hand, substitute regular black pepper. I use white because of its mild taste.
Note 3 – Replace up to 1/2 cup of sour cream with mayonnaise or Greek yogurt, depending on your preference. I’ve never made it with 100% mayonnaise or yogurt, so I can’t offer an opinion on the final taste or product.
Note 4 – If you leave cucumbers for too long, they will absorb water. If you make it too quickly, the salad will be runny and not as creamy.
Leftover creamy cucumber salad can be stored in an airtight container in the refrigerator for up to 2 days.
nutrition
calorie: 59kcal | carbohydrates: 4g | protein: 1g | fat: 5g | Saturated fat: 2g | Polyunsaturated fats: 0.2g | Monounsaturated fats: 1g | cholesterol: 14mg | sodium: 126mg | potassium: 125mg | fiber: 1g | sugar: 3g | Vitamin A: 274IU | Vitamin C: 4mg | calcium: 36mg | iron: 0.2mg
