Summer just wouldn’t be the same without Cucumber Sour Cream Salad–a vintage potluck and picnic staple!
Why We Love It
In case you missed it, I am a HUGE cucumber fan. Have you seen my recipe for English Cucumber Salad? (I only ask because this is a post where I basically profess my love for cucumbers.) I will toss cucumbers into almost any salad I can. I love their light, airy, whimsical flavor–which is almost reminiscent of a mild melon. And I think they pair well with so many veggies and fruits.
But sometimes cucumbers need to take center stage and that’s where Cucumber Sour Cream Salad comes in. I think most of us have had a version of this at some point in the summer–whether at a cookout, picnic or family gathering. This is such a classic recipe, but one that has stuck around–and for good reason. Cucumbers are in abundance in this salad and are sliced 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
Perhaps you’re a cucumber lover like me. Perhaps you also crave that vintage, feel good cucumber salad from picnics past. Whether you’ve had a version of this before or not, I urge you to give this salad a try! 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 (the long ones often wrapped individually in plastic wrap) –which I strongly urge you to use in this recipe (but more on that later).
And, if you super crave this sometimes (like me), Cucumber Sour Cream 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
- 2 tablespoons fresh dill, chopped
- 2 tablespoons white wine vinegar
- 1 tablespoon white sugar
- 1 teaspoon sea salt
- 5 cups (about 2 large) English cucumbers—I use this variety because they are much less watery
How to make Cucumber Sour Cream Salad
You’ll want to gather the following 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
Before starting:
- Slice cucumbers into very thin circles (this is where the mandoline helps)
- Dice onion
- Chop fresh dill
Make the 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 salad tastes so much better after it’s had a chance to marinate in its creamy goodness!
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?
Cucumber Sour Cream Salad Leftovers?
Refrigerate and enjoy within 5 days.
A Note About English Cucumbers
English Cucumbers (the long ones often wrapped individually in plastic wrap) are the best for this salad–hands down! Why? They have tiny seeds. You can eat their skin. They don’t taste bitter. They are fleshier and more dense than other varieties, which gives the salad more substance and charm.
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? Absolutley, but they won’t hold up as well–nor will they be as crisp. Give the English cucumber a try for this salad (and many others)–you’ll thank me later!
Cucumber Sour Cream Salad
Description
Crisp English cucumber slices, red onions and fresh dill are blended with an amazingly simple, easy to make sour cream dressing. Mixed within 15 minutes and ready after marinating 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:
-
Slice cucumbers into thin circles, dice the onion and chop the 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 goodness! -
Stir before serving and enjoy!
-
Refrigerate any leftovers. Enjoy within 5 days.This 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.
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!
