Creamy Cucumber Salad

[uaevisa]

A quick note about the ingredients, if you’re using homegrown cucumbers, you might opt to not peel them. I always peel store-bought cucumbers because god know who or what touched them first and washing just doesn’t seem sufficient.

If you like a milder onion flavor, use yellow onions or sweet vidalia onions. If you prefer a sharper onion flavor, use red onion.

How to Make Creamy Cucumber Salad

3 pounds sliced and peeled cucumbers (weight after peeling)
1 small red onion, sliced thinly
18 ounces light sour cream
3/4 cup white distilled vinegar
1 tablespoon granulated sugar
1 teaspoon dried dill weed (or 2 teaspoons fresh chopped dill)

👩‍🍳 Instructions:

1. Prep the Vegetables
   Peel and thinly slice the cucumbers. Place them in a colander with a sprinkle of salt (optional) and let them sit for 20–30 minutes to draw out excess moisture—this helps prevent the salad from becoming watery. Slice the onion thinly and set aside.
2. Make the Dressing
   In a large mixing bowl, combine the sour cream, vinegar, sugar, and dill. Mix until smooth and creamy. Taste and adjust the sugar or vinegar to your preference—some like it tangier, some prefer it sweeter.
3. Assemble the Salad
   Gently pat the cucumbers dry with a paper towel. Add the cucumbers and onions to the bowl with the dressing. Mix well to evenly coat everything.
4. Chill Before Serving
   Cover and refrigerate for at least 1 hour to let the flavors meld. It’s even better if it sits overnight!

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🥄 Optional Add-Ins:

• Thin-sliced radishes for crunch
• Chopped fresh parsley or chives
• A dash of garlic powder or cracked black pepperli>
• A spoonful of mayo for a richer, tangier dressing

Recipe Notes
Taste the sour cream mixture and add vinegar and sugar to taste before adding the cucumbers.

Creamy Cucumber Salad Recipe- Print Now

🥒 Creamy Cucumber Salad

Article or recipe authorAuthor: Melissa 'Liss' Burnell

approximate calories217kcal

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preparation timePrep 15 minutes mins

custom timeChill 1 hour hr

total timeTotal 1 hour hr 15 minutes mins

This cool and tangy Creamy Cucumber Salad combines crisp cucumbers, zesty red onion, and a smooth sour cream dressing with a hint of dill

ServingsServings 6

CourseCourse Holiday side, Potluck, Side Dish

CuisineCuisine American

Ingredients

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• ▢ 3 pounds cucumbers peeled and thinly sliced (weight after peeling)
• ▢ 1 small red onion thinly sliced
• ▢ 18 ounces sour cream
• ▢ ¾ cup white distilled vinegar
• ▢ 1 tablespoon granulated sugar
• ▢ 1 teaspoon dried dill weed or 2 teaspoons fresh chopped dill

Equipment

Sharp knife or mandoline slicer

Mixing Bowl

Measuring Cups and Spoons

Silicone spatula or spoon

Peeler

Plastic wrap or airtight container

Instructions

Prevent Sleep Mode Prevent Sleep Mode

Prep the Veggies

1. Peel and slice the cucumbers. Thinly slice the red onion. Set both aside.
   3 pounds cucumbers

   1 small red onion

Make the Dressing

1. In a medium bowl, whisk together the sour cream, vinegar, sugar, and dill until smooth.
   18 ounces sour cream

   ¾ cup white distilled vinegar

   1 tablespoon granulated sugar

   1 teaspoon dried dill weed
2. Tip: Taste and adjust vinegar and sugar to your preference before adding the veggies.

Combine & Chill

1. Add the cucumbers and onions to the dressing and stir well to coat.
2. Cover and refrigerate for at least 1 hour to allow flavors to blend.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Nutrition

Serving 1g | Calories 217kcal | Carbohydrates 13g | Protein 4g | Fat 17g | Saturated Fat 9g | Polyunsaturated Fat 1g | Monounsaturated Fat 4g | Cholesterol 50mg | Sodium 33mg | Potassium 448mg | Fiber 2g | Sugar 9g | Vitamin A 703IU | Vitamin C 9mg | Calcium 127mg | Iron 1mg | Net Carbs 11g

Notes

📝 Notes:
This salad is best served cold and can be made a day ahead.

Fresh dill adds brighter flavor, but dried works just fine for convenience.

Tried this recipe?

Let us know how it was!

🥒 Creamy Cucumber Salad

This cool and tangy Creamy Cucumber Salad combines crisp cucumbers, zesty red onion, and a smooth sour cream dressing with a hint of dill

• Sharp knife or mandoline slicer
• Mixing Bowl
• Measuring Cups and Spoons
• Silicone spatula or spoon
• Peeler
• Plastic wrap or airtight container

• 3 pounds cucumbers (peeled and thinly sliced (weight after peeling))
• 1 small red onion (thinly sliced)
• 18 ounces sour cream
• ¾ cup white distilled vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon dried dill weed (or 2 teaspoons fresh chopped dill)

Prep the Veggies

1. Peel and slice the cucumbers. Thinly slice the red onion. Set both aside.

Make the Dressing

1. In a medium bowl, whisk together the sour cream, vinegar, sugar, and dill until smooth.

2. Tip: Taste and adjust vinegar and sugar to your preference before adding the veggies.

Combine & Chill

1. Add the cucumbers and onions to the dressing and stir well to coat.
2. Cover and refrigerate for at least 1 hour to allow flavors to blend.

📝 Notes:
This salad is best served cold and can be made a day ahead.

Fresh dill adds brighter flavor, but dried works just fine for convenience.

Holiday side, Potluck, Side Dish

American

chicken salad, cucumber, cucumber salad, salad recipes

cucumbers

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