Creamy Cucumber Salad is the epitome of summer in a bowl. With its refreshing flavors it’s no wonder this salad has become a staple in summer menus worldwide. So go ahead, grab those fresh cucumbers from the farmers’ market to make this simple and crowd pleasing side dish!
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Cucumber Salad with Sour Cream and Dill
Summer is finally here, and with it comes the desire for light and refreshing dishes that can beat the heat. When it comes to summer salads, one recipe stands out to me from my childhood – creamy cucumber salad. That’s right I was obsessed with this salad as a kids, and guess what I still am.
With its cool and crisp flavors, this salad is a true crowd-pleaser and a delightful addition to any summer menu. Today, I’m excited to share with you the recipe for this classic dish and explore why it makes such a great summer salad.
One of the main reasons creamy cucumber salad is an excellent choice for summer is the star ingredient itself – cucumbers. Bursting with water content and loaded with vitamins, cucumbers are incredibly hydrating and help quench your thirst on a hot summer day. They provide a satisfying crunch and a mild, refreshing taste that pairs perfectly with other seasonal ingredients.
It now makes sense to me why after a long summer day at the lake I craved this salad.
I still feel this way as an adult and I have even more reasons to love it. The simplicity of this salad makes it an ideal choice for summer gatherings. With minimal prep time and a short list of ingredients, you can whip up a large batch to share with friends and family at picnics, barbecues, or potlucks. The ease of preparation gives you more time to enjoy the sunny weather and spend quality time with friends and family.
- English Cucumbers – English also known as Hot House cucumbers work best because they have less watery seed area than traditional cucumbers. While either will work, the English cucumbers are less likely to get soggy in the salad. I personally like the skin on, but if you don’t care for the skin you can peel it off.
- Red Onion – For little bit of zip, but not too much. By salting the onion with the cucumber it takes out any harshness that otherwise is associated with raw onions.
- Kosher Salt – Using kosher salt is key, if you use table salt here you need to use half the amount otherwise you are going to find that your cucumber salad is too salty. If you don’t have kosher salt using sea salt is a good alternative.
- Sour Cream – This of course gives the salad its creamy tang. If you choose you can substitute greek yogurt for the sour cream just keep in mind it won’t taste quite the same.
- White Vinegar – Vinegar to thin out and round out the flavor of the dressing.
- Sugar – Just a little to balance everything out.
- Fresh Dill – If you can’t get your hands on fresh dill you can use 1 tablespoon of dried dill as a substitute.
For a complete detailed list of the ingredients continue towards the bottom of the page.
While you can of course eat this right after it is made I think that it usually tastes best when it has had a little time to rest in the fridge, give it at least 30 minutes of rest time to let the flavors all blend together.
By hand or with a mandolin slice the cucumbers and red onion thin.
Place the veggies in a colander in the sink. Sprinkle salt over the veggies and toss. Let sit for 30 minutes. This will release any excess liquid from the cucumbers to keep them crisp in the salad.
Meanwhile make the dressing by adding the sour cream, vinegar, sugar, and dill to a bowl and whisking until smooth.
Once the veggies have rested in the salt use a clean towel or paper towels to pat any excess liquid from the cucumbers. Don’t rinse the cucumbers.
Transfer the cucumbers to a large bowl and add the dressing. Mix well. If time permits cover and rest in the fridge before serving at least 30 minutes this salad can also keep overnight.
tips, tricks and questions
How long does creamy cucumber salad last in fridge?
I find that this salad usually last about 2 to 3 days before it gets too watery.
How do you keep cucumber salad from getting soggy?
Salt! Don’t skip the 30 minutes of the cucumber and onion resting in the salt. This drains out any extra liquid and helps keep the cucumbers crisp.
I love this vegetable chopper, which doubles as a mandolin for recipes like this one.
- 2 English cucumbers
- 1/4 medium red onion
- 1 teaspoon kosher salt
- 1 cup sour cream
- 1/3 cup white vinegar
- 1 teaspoon sugar
- 2 tablespoon fresh dill (1 tablespoons dried dill)
- By hand or with a mandolin slice the cucumbers and red onion thin.
- Place the veggies in a colander in the sink. Sprinkle salt over the veggies and toss. Let sit for 30 minutes. This will release any excess liquid from the cucumbers to keep them crisp in the salad.
- Meanwhile make the dressing by adding the sour cream, vinegar, sugar, and dill to a bowl and whisking until smooth.
- Once the veggies have rested in the salt use a clean towel or paper towels to pat any excess liquid from the cucumbers. Don't rinse the cucumbers.
- Transfer the cucumbers to a large bowl and add the dressing. Mix well. If time permits cover and rest in the fridge before serving at least 30 minutes this salad can also keep overnight.
Don't skip the salting step, this will prevent your cucumber from getting too soggy in the salad.
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Serving Size:1/8 the dish
Amount Per Serving: Calories: 68Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 167mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 1g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.