Cucumber Sour Cream Salad

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!