This creamy cucumber salad is easy and refreshing. It features crispy sliced cucumbers and sweet red onions in a tangy sour cream dressing—just like grandma made it. It is the perfect summer side dish.
How to Make Creamy Cucumber Salad
Ingredients
- English cucumbers are the best for cucumber salads since the skin is tender and sweet.
- Red onion adds a mild crispness and sweetness to the salad.
- Sour cream is the main ingredient in the dressing. Full-fat sour cream makes the creamiest dressing. However, you can substitute that for fat-free sour cream or low-fat or plain Greek yogurt.
- Mayonnaise adds some savory tang to the dressing.
- Fresh dill adds some brightness to the salad.
- White vinegar adds tang to the dressing.
- Sugar helps to balance the tangy flavors.
- Pepper and salt to taste.
Slice the cucumbers and red onions, and place them in a medium mixing bowl.
Add sour cream, mayonnaise, dill, white vinegar, and sugar in a separate bowl. Stir until combined. Add salt and pepper to taste.
Fold the dressing into the onion and cucumber mixture. Garnish with cracked black pepper and fresh dill.
Cover and chill for 2 to 48 hours, stirring often.
How to Store Leftovers
Place leftover creamy cucumber salad in an airtight container and refrigerate for up to three days.
Before serving, drain any extra liquid and stir.
More Cucumber Recipes
You might also like cucumber and onion salad with a sweet vinegar dressing or an Asain cucumber salad with a ginger dressing.
Creamy Cucumber Salad
Ingredients
- 2 English cucumbers
- ½ cup Sliced red onions
- ¾ cup Sour cream
- 1 Tablespoon Mayonnaise
- 1 Tablespoon Chopped fresh dill
- 1 Tablespoon white vinegar
- ½ teaspoon sugar
- Pepper to taste
- salt to taste
Instructions
- Slice cucumbers and red onions and place in a meduim mixing bowl.
- In a separate bowl, add sour cream, mayonnaise, dill, white vinegar, and sugar. Stir until combined. Add salt and pepper to taste.
- Fold the dressing into the onion and cucumber mixture. Garnish with cracked black pepper and fresh dill.
- Cover and chill for 2 to 48 hours, striring often.