Summer just wouldn't be the same without this creamy Cucumber Sour Cream Salad--a vintage potluck and picnic staple. But the good news is that this delicious salad, with its easy to make dill dressing, can be made year-round, thanks to English (hothouse) cucumbers!
Most of us have had a version of this creamy Sour Cream Cucumber Salad at some point--whether at a summer cookout, picnic or family gathering. This is such a tasty, classic recipe, and one that has stuck around for good reason.
The cucumbers in this salad are sliced really thin, then mixed with red onions and a homemade sour cream dressing. I've recreated that tangy deliciousness I remember from family picnics long ago and have added fresh dill to take things up a notch!
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👪Why you'll love it
| Easy salad recipe- With only 7 ingredients, this cucumber salad is easy to make. Just slice, dice, mix and chill. Goes with all your cookout favs- This salad pairs so well with burgers, grilled chicken, hot dogs and more (no wonder we see it so often at picnics). Keeps well- It also keeps well in the fridge, thanks mainly to the English cucumber--which I strongly urge you to use in this recipe (click HERE to read more on that). |
🥘Ingredients
- English cucumbers- used for their low water content and edible skins
- sour cream- I use Breakstone's or Daisy's reduced fat for the dressing
- red onion- choose this onion variety for a pop of color in the salad
- fresh dill- fresh is best for optimal taste and flavor
- white wine vinegar- a preservative that adds a tangy bite
- white sugar- sweetens ever so slightly and counteracts the vinegar's acidity
- sea salt
🔪Instructions
For more detailed instructions, see the printable recipe card below
- Make the creamy dressing. In a large mixing bowl, use a wire whisk to combine the sour cream, onion, dill, vinegar, sugar and salt. Blend well.
- Add the sliced cucumbers. Toss them in gently with a spoon until well coated.
- Then cover and refrigerate for at least 2 hours to blend flavors.
- Stir before serving and enjoy!
Hint: This cucumber salad tastes so much better after it's had a chance to marinate in its creamy dressing!
🥣Substitutions
Cucumbers: Persian or mini cucumbers may be used instead because they also have lower water content and edible skins.
🍽Equipment
- large mixing bowl
- measuring cups
- measuring spoons
- cutting board
- chef's knife
- wire whisk
- mandoline slicer (optional, but very handy for this recipe)
- mixing spoon
🍶Storage
Refrigerate and enjoy within 5 days. Please note that the longer it sits, the waterier it gets.
💭Top tip
Cucumber slices should be sliced evenly and thin. A mandoline slicer can be used to help achieve this.
🥒A note about English cucumbers
English Cucumbers (or hothouse cucumbers--the long ones wrapped individually in plastic wrap) are the best for this salad because they have tiny seeds and edible skin that isn't bitter. They are also fleshier and more dense than other varieties, giving them more substance and bulk.
And, because they aren’t as watery, they hold up better and won't dilute the dressing as quickly, which is a definite bonus–especially if you have leftovers!
🗨️FAQ
Using the English cucumber is a big help (see above). If you want to prolong them even further, salt the cut circles and allow them to rest on a paper towel before adding them to the salad.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite summer dishes to serve with Cucumber Sour Cream Salad:
📋Recipe
Cucumber Sour Cream Salad
Ingredients
- 5 cups (about 2 large) English cucumbers
- 1 cup sour cream I use Breakstone's or Daisy's reduced fat
- 3 tablespoons red onion finely chopped
- 2 tablespoons fresh dill chopped
- 2 tablespoons white wine vinegar
- 1 tablespoon white sugar
- 1 teaspoon sea salt can substitute table salt
Instructions
- Slice cucumbers into thin circles, dice (or thinly slice) the red onion and chop the fresh dill.
- In a large mixing bowl, use a wire whisk to combine the sour cream, diced onion, chopped dill, vinegar, sugar and salt. Blend well.
- Add the sliced cucumbers. Toss them in gently with a spoon until well coated.
- Cover and refrigerate for at least 2 hours to blend flavors.
- Stir before serving and enjoy!
- Refrigerate any leftovers. Enjoy within 5 days.
Janet C. says
This cucumber salad was so easy to make. We loved the fresh dill in the creamy dressing. Will be making this salad again and again!
Kitchen Ready Betty says
Fresh dill is one of my favorite herbs, and it works perfectly in this easy cucumber salad recipe. Thanks for your comment!