Go Back
creamy cucumber salad with sour cream

Creamy Cucumber Salad with Sour Cream

A refreshing, slightly tangy, and creamy salad perfect as a side dish for grilled meats or light lunches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, European
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Base
  • 3 large Cucumbers English or Persian, thinly sliced
  • 1 cup Sour Cream Full fat recommended
  • 1 tablespoon White Wine Vinegar
  • 1 teaspoon Fresh Dill Chopped
  • 1/2 teaspoon Salt Or to taste
  • 1/4 teaspoon Black Pepper Freshly ground
  • 1/2 teaspoon Granulated Sugar Optional, for balance

Method
 

Instructions
  1. Slice the cucumbers very thinly. If using standard cucumbers, you may wish to salt them lightly and let them sit for 10 minutes to draw out excess water, then gently pat them dry with a paper towel.
  2. In a medium mixing bowl, whisk together the sour cream, white wine vinegar, chopped dill, salt, pepper, and sugar (if using) until completely smooth and well combined.
  3. Gently fold the sliced cucumbers into the sour cream dressing. Be careful not to crush the slices while mixing.
  4. Taste the salad and adjust seasonings if necessary (add more salt, vinegar, or dill to preference).
  5. Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and the cucumbers to slightly soften and marinate.
  6. Serve chilled, garnished with an extra sprig of fresh dill upon plating.

Notes

For a lighter version, substitute half of the sour cream with plain Greek yogurt. This salad is best eaten the day it is made, as cucumbers release more liquid over time.