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 can be made year-round, thanks to English (hothouse) cucumbers!
Why We Love It
In case you missed it, I am a HUGE cucumber fan. I will toss them into almost any salad I can–but especially into English Cucumber Salad, Mediterranean Bean Salad and Fire and Ice Tomato Salad.
I think 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 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!
Why You’ll Love It
With only 7 ingredients, Cucumber Sour Cream Salad is easy to make. Just slice, dice, mix and chill.
This salad pairs so well with burgers, grilled chicken, hot dogs and more (no wonder we see it so often at picnics). 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).
This cucumber salad also makes an excellent lunch! In fact, I’ve been known at times to whip up an entire batch of this just for me that I get to enjoy all week long!
Cucumber Sour Cream Salad Ingredients
- 1 cup sour cream (I use Breakstone’s or Daisy’s reduced fat)
- 3 tablespoons red onion, finely chopped or sliced into thin rings
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons white wine vinegar
- 1 tablespoon white sugar
- 1 teaspoon sea salt
- 5 cups (about 2 large) English cucumbers
How to Make Cucumber Sour Cream Salad
Click here for a list of equipment needed for this recipe.
- 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
Getting Started
Before beginning, do the following:
- Slice cucumbers into very thin circles (this is where the mandoline slicer helps)
- Dice or slice onion
- Chop fresh dill
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. I strongly encourage you not to skip this step! This cucumber salad tastes so much better after it’s had a chance to marinate in its creamy dressing!
Stir before serving and enjoy!
Cucumber Sour Cream Salad goes really well with burgers and many other cookout faves! Which one will you like it with best?
Storing Cucumber Sour Cream Salad
Refrigerate and enjoy within 5 days. Please note that the longer it sits, the waterier it gets.
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, which is a definite bonus–especially if you have leftovers!
Can you make Cucumber Sour Cream Salad with other cucumber varieties? Absolutely, but it won’t hold up as well–nor will the cucumbers be as crisp. Give the English cucumber a try for this salad–you’ll thank me later!
Cucumber Sour Cream Salad
Description
Crisp English (hothouse) cucumber slices, red onions and fresh dill are blended with an easy to make sour cream dressing. Mixed within 15 minutes and ready after sitting for 2 hours in the fridge, Cucumber Sour Cream Salad will be all the talk at your next summer picnic or BBQ!
Cucumber Sour Cream Salad
How to Make Cucumber Sour Cream Salad:
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Slice cucumbers into thin circles, dice (or thinly slice) the red onion and chop the fresh dill.
The cucmbers get added in last, but I find it helpful to have everything ready to go before starting! -
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.
I strongly encourage you to not skip this step! This salad tastes so much better after it's had a chance to marinate in its creamy dressing! -
Stir before serving and enjoy!
-
Refrigerate any leftovers. Enjoy within 5 days.This cucumber salad keeps well for up to 5 days in the refrigerator when you use English cucumbers.
Note
I always use English cucumbers for this salad because they are far less watery than other varieties. In a pinch, Persian cucumbers are a good substitute.
You may substitute 2 teaspoons of dried dill for the fresh, though I encourage you to use the latter. Fresh dill is much more flavorful and more aesthetically pleasing.
For added appeal, you may choose to cut the onions into thin half circles. I dice them because I think the salad is easier to eat that way--but that is strictly a personal preference!
