This Creamy Cucumber Salad is made with fresh cucumbers, sour cream, mayonnaise and fresh dill. So easy and creamy! Perfect summer salad!
A FRESH AND CREAMY FAVORITE
I just adore cucumbers and slicing them up brings back a flood of memories of my childhood years. If you’ve never eaten cucumber in vinegar or in a creamed salad before, these recipes might sound really weird or strange. I guess it is one of those things that you just gotta grow up eating to truly appreciate. But I’m thinking, if you give them a try, you just might grow to love these simple but tasty cucumber dishes.
FRESH CUCUMBERS AND FRESH DILL
Fresh dill makes all the difference in this! So, where possible, use fresh dill in this recipe instead of the dry stuff. You won’t regret it. Also, I like to use English cucumbers. They are the longer cucumbers you can find in most grocery stores these days. Sometimes they are wrapped in plastic wrap. What I love about them is they have a super tender skin that you can eat. So you don’t have to peel them first! Such a time saver!
This Creamy Cucumber Salad is always a hit! It’s a perfect side dish to any spicy food you might be eating. It works with Spicy Chicken Wings or Nashville Hot Chicken!
INGREDIENTS NEEDED FOR CUCUMBER SALAD: (FULL RECIPE AT THE BOTTOM OF THE POST)
- English cucumbers
- red (or white) onion
- sour cream
- fresh dill
- white vinegar
- white sugar
HOW TO MAKE CREAMY CUCUMBER SALAD:
Cut the cucumbers in half lengthwise. Scrape out the seeds and slice into ¼” slices. Place them in a bowl along with sliced red onions.
Combine all dressing ingredients.
Toss dressing with cucumbers and onions.
Refrigerate 1 hour before serving.
CRAVING MORE RECIPES?
Creamy Cucumber Salad (+Video)
- Cut the cucumbers in half lengthwise. Scrape out the seeds and slice into ¼" slices. This is optional as the seeds are edible.
- Add cucumbers and sliced onions into a bowl.
- In a separate bowl, whisk together sour cream, mayonnaise, fresh dill, vinegar and granulated sugar.
- Pour over cucumbers and onions. Stir to thoroughly coat cucumbers and onions.
- Cover bowl with plastic wrap and refrigerate 1 hour before serving.
- Taste cucumbers and season with salt at this point if preferred.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.