Creamy Cucumber Salad

This Creamy Cucumber Salad is a cool, crisp, and refreshing side dish made with fresh cucumbers tossed in a tangy sour cream dressing with herbs and onions.

Course Side Dish

Cuisine American

Keyword Barbecue Side Dish, Cucumber

Prep Time 15

Total Time 15

Servings servings

Calories 59kcal

Author Darcey Olson

Cost $6

Ingredients

2-3 long cucumbers, thinly sliced (approx. 5 cups) *Note 1
½ cup red onion, thinly sliced and halved
¼ cup chopped fresh dill, plus more for garnish
½ tsp salt, plus more to taste
⅛ tsp white pepper *Note 2
1 cup sour cream *Note 3
2 tsp sugar

Instructions

In a large mixing bowl, stir together the sour cream, dill, salt, pepper, and sugar.
Add the cucumbers and onions to the same bowl and fold to combine. Keep folding until all cucumber and onion slices are well coated.
Serve immediately or chill for up to an hour before serving. *Note 4

Notes

Note 1 - Use any type of cucumber you prefer. You can leave the skin on or peel before slicing. You can also remove the seeds if you prefer.

Note 2 - Replace with regular black pepper if you don't have white pepper on hand. I use white for the milder flavor.

Note 3 - Replace up to 1/2 cup of sour cream with mayonnaise or greek yogurt, if you prefer. I have not made it with 100% mayo or yogurt, so cannot provide input on the final flavor/product.

Note 4 - Cucumbers leech water the longer they sit. If you make it too far in advance, the salad will become looser and not as creamy.

Store leftover creamy cucumber salad in an airtight container in the refrigerator for up to 2 days.

Nutrition