Description
This refreshing creamy cucumber salad is the perfect side dish for BBQs, potlucks, and family dinners. Made with crisp cucumbers, tangy sour cream dressing, and fresh dill, this summer cucumber salad delivers incredible flavor in every bite. Ready in just 15 minutes with no cooking required!
Ingredients
- 4 large cucumbers (about 2–3 pounds), thinly sliced
- 1 large sweet onion, thinly sliced (optional)
- 1 teaspoon salt (for drawing out moisture)
- 1 cup sour cream (full-fat for best results)
- ¼ cup mayonnaise (adds extra creaminess)
- 3 tablespoons white vinegar (or apple cider vinegar)
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 tablespoon sugar (balances the tanginess)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (for color and mild flavor)
- Fresh dill sprigs for garnish
Instructions
- Prepare the Cucumbers: Wash and dry the cucumbers thoroughly. Using a sharp knife or mandoline slicer, cut the cucumbers into thin, uniform slices (about ⅛-inch thick).
- Salt the Cucumbers: Place the sliced cucumbers in a large colander and sprinkle with 1 teaspoon of salt. Toss gently and let sit for 15-20 minutes to draw out excess moisture.
- Prepare the Onions: While cucumbers are draining, slice the sweet onion into thin rings. If you find raw onions too strong, soak in cold water for 10 minutes, then drain and pat dry.
- Make the Creamy Dressing: In a medium bowl, whisk together sour cream, mayonnaise, white vinegar, chopped fresh dill, sugar, garlic powder, black pepper, and paprika until smooth. Taste and adjust seasonings as needed.
- Drain and Rinse: After 15-20 minutes, rinse the salted cucumbers under cold running water to remove excess salt. Pat completely dry with clean kitchen towels or paper towels.
- Combine Ingredients: In a large serving bowl, combine the dried cucumbers and sliced onions. Pour the creamy dressing over the vegetables and toss gently until well-coated.
- Chill and Serve: Cover and refrigerate for at least 30 minutes before serving. Give a quick stir and garnish with fresh dill sprigs before serving.
Notes
Storage: Store in refrigerator for up to 3 days. The salad may release some liquid over time, which is normal. Drain excess liquid before serving.
Pro Tips: For best results, use English or Persian cucumbers. The salting step is crucial – don’t skip it! For a lighter version, substitute Greek yogurt for sour cream.
Variations: Try adding thinly sliced radishes, cherry tomatoes, or fresh herbs like parsley or chives for different flavor profiles.
- Prep Time: 15
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: creamy cucumber salad recipe, easy cucumber salad, summer cucumber salad, sour cream cucumber salad, fresh cucumber dill salad, quick cucumber side dish, cold cucumber salad, no cook side dish, BBQ side dish, potluck recipe