Creamy Cucumber Salad

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Creamy Cucumber Salad is the PERFECT summer salad made with fresh cucumbers in a creamy sauce of sour cream and mayo, tossed with thinly sliced red onion and dill, ready in under 10 minutes!

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 129kcal

Author: Jacqui

Equipment

1 Mixing bowl
1 knife or mandolin

Ingredients

2 large English cucumbers cut into thin, even slices
1 small red onion finely sliced
1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons white vinegar
1 teaspoon granulated sugar
2 tablespoons fresh dill chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste

US Customary - Metric

Instructions

In a medium mixing bowl, whisk together the sour cream, mayonnaise, vinegar, sugar, and spices. Whisk well so the sugar has a chance to dissolve. Add the fresh dill and whisk again until just combined.
Add the cucumber slices to the bowl and stir everything together until the cucumbers are completely coated in the dressing. Season with salt and pepper to taste. Serve immediately, or refrigerate and serve cold.

Notes

Storage

Refrigerate for 2-3 days in an airtight container. Stir before serving, because the cucumbers may release some water while in the refrigerator.

I don't recommend freezing this recipe.

Cooking Tips

I don't peel the cucumbers because I don't mind the skin, but if you don't like it you can peel them before slicing.
Slice the cucumbers evenly and thin, which will help them soak up the dressing better. I find a mandolin is the best tool to make sure they're sliced uniformly.
Always taste your dressing before adding in the cucumbers. If it's too tangy, add a touch more sugar. If it's too sweet, add a splash of vinegar or additional spices.
Use fresh ingredients for this to give it the best flavor and texture, really crisp cucumbers will make all the difference!

Nutrition