This creamy cucumber salad is made with sour cream and dill. These simple flavors combine into a delicious and refreshing salad.
The combination of cucumbers and sour cream is a classic one. The cucumbers are cool and fresh, and the sour cream is rich and creamy. When you add vinegar and dill, you get a flavorful cucumber salad that pairs well with a wide variety of meals. It's the perfect summer side dish, and you can make it ahead of time and chill it until ready to serve.
Ingredients
The complete list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Sour cream: I recommend using full-fat sour cream.
- White wine vinegar: I don't recommend distilled white vinegar. It's too acidic.
- Dill weed: I know that some people dislike this herb. If you're one of them, simply omit it. You can add cilantro or parsley instead. As you can see in the ingredient photo above, I often use cilantro.
- Cucumber: It's best (but not mandatory) to use English cucumbers.
- Red onion: Try to slice it thinly. It's not as sharp as white or yellow onions, but you still don't want to bite into big chunks of it.
Variations
- As mentioned above, if you're not a fan of dill, you can use other herbs instead. I sometimes replace it with cilantro or parsley.
- Instead of just sour cream, you can use half mayonnaise and half sour cream for a richer, creamier dressing.
- Sometimes, I use freshly squeezed lemon or lime juice instead of vinegar.
- When I don't have red onions on hand, I use yellow onions. They're a bit sharper, but they still work in this recipe.
Instructions
Scroll down to the recipe card for the detailed instructions. Here are the basic steps for making this salad:
In a large bowl, mix the sour cream, vinegar, and dill.
Slice the cucumbers and chop the onions. Add them to the dressing and mix well.
Cover with plastic wrap and refrigerate for one hour. Before serving, sprinkle the salad with salt and pepper and remix it.
Recipe Tip
I recommend using English cucumbers in this recipe. These elongated cucumbers are wrapped in plastic to protect their unwaxed skin. They have fewer seeds than regular cucumbers and are firmer and less watery. However, although English cucumbers will produce superior results, if you can't get them, regular cucumbers are fine.
Recipe FAQs
Yes. Dill greatly enhances the flavor of this salad, but if you don't like it, you can omit it. Try chopped cilantro instead, as I often do, or chopped parsley for a milder flavor.
Plain Greek yogurt will work, but it won't be as tasty. Greek yogurt has more tang and less fat than sour cream, making it less flavorful. It's best to use whole-milk Greek yogurt. If you use reduced-fat Greek yogurt, I recommend adding a tablespoon of olive oil to the dressing.
Yes. You can replace the sour cream with mayonnaise or use half sour cream and half mayonnaise.
Serving Suggestions
This salad is a versatile side dish that goes with a variety of main courses. I often serve it with one of the following:
- Grilled hamburgers
- Grilled skirt steak
- Cajun chicken
- Baked salmon
- Keto-fried pork chops
- Shrimp and sausage
- Meatballs without breadcrumbs, as shown in the photo below
Storing Leftovers
You can keep this salad in an airtight container in the fridge for 3-4 days. Remix it before serving. It tastes better the second day after the flavors have had a chance to meld. I don't recommend freezing this salad.
Recipe Card
Creamy Cucumber Salad
Video
Ingredients
- ¼ cup sour cream - full-fat
- 1 tablespoon white wine vinegar
- 2 tablespoons dill weed - chopped
- 1 large English cucumber - thinly sliced; 12 ounces
- ½ small red onion - thinly sliced or chopped
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper - freshly ground
Instructions
- In a large bowl, mix the sour cream, vinegar, and dill.
- Add the cucumbers and onions.
- Mix well until the cucumbers are coated in the creamy dressing.
- Cover the bowl with plastic wrap and refrigerate for one hour.
- Before serving, sprinkle the salad with salt and pepper and mix again.
Notes
- Not a fan of dill? Use cilantro or parsley instead.
- I don't recommend distilled white vinegar. It's too acidic.
- English cucumbers are elongated cucumbers wrapped in plastic to protect their unwaxed skin. They have fewer seeds than regular cucumbers and are firmer and less watery. If you can't get English cucumbers, regular cucumbers are fine.
- You can keep this salad in an airtight container in the fridge for 3-4 days. Remix it before serving. It tastes better the second day after the flavors have had a chance to meld. I don't recommend freezing this salad.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
chris says
Asian cukes work great as well. My homegrown Suhyo Dragons were amazing in this recipe.
Vered DeLeeuw says
Yum! I never ate homegrown produce. I'm jealous. 🙂
Jo says
So glad I looked up country style ribs - and down the rabbit hole I went & found your creamy cucumber dish, WoW! Yum!
Vered DeLeeuw says
I'm so glad you enjoyed this salad, Jo! It's perfect when the weather gets warmer.