Creamy Cucumbers Salad
This creamy cucumbers salad recipe is a very light and refreshing spring/summer side dish with the taste of cucumbers in a creamy smooth sauce.
Do you see that old-fashioned creamy cucumber salad up there? I ate every bit of that. Sure, not in one sitting. It took me a couple of tries, but I’m no quitter and I stuck with it until the bowl was empty. And I’d do it again, too, given half the chance. Creamy cucumbers salad is just that good!
Ever since I showed it on a plate with crunchy chicken I’ve had tons of comments and emails from folks asking me what it was. It’s a light and creamy side dish that is perfect for summer picnics, potlucks, and grilling. You only need 6 ingredients too: cucumbers, sour cream, vinegar, sugar, dill, and salt. Mix these ingredients together and you have a cucumber salad that’s slightly tangy, slightly sweet, and very creamy. Plus, it lasts for up to a week in your fridge, so it’s the perfect salad to make ahead of time.
This creamy cucumber salad recipe is quick, easy, and so versatile. So yeah, it ticks all of my boxes! It pairs great with your favorite grilled dishes, like grilled chicken, grilled corn on the cob, and grilled asparagus. I also love to serve it alongside fish, like my beloved fried catfish. Another option is to serve it with pulled pork in place of coleslaw. Once you try it, you may never make coleslaw again!
Now let’s make creamy cucumbers. This one comes together fast so don’t blink because you’ll miss it.
Recipe Ingredients
- Cucumbers
- Sour cream
- Vinegar
- Sugar
- Dill
- Salt
How to Make Creamy Cucumbers Salad
Stir all ingredients together except the cucumbers.
Peel and slice your cucumbers kinda thin-ish.
Cucumber Chunks or Slices?
It really doesn’t matter. If you like thicker cucumbers or even cucumber chunks, knock yourself out. I set out to slice thin slices and then I start going down my mental to do list and my slices get progressively thicker, then I remember what I’m supposed to be doing and they get thin again. And it works.
Put cucumber slices in a bowl and pour sour cream dressing over.
Stir well to coat.
How good does that look?
Serve immediately or cover and refrigerate to serve later.
Storage
Leftovers will last in an airtight container in the fridge for up to 1 week, so this is a great salad recipe to make in advance. Because of the sour cream, I don’t recommend freezing this salad.
Recipe Notes
- Substitute the sour cream for plain Greek yogurt, ranch dressing, or a combination of Greek yogurt and mayo.
- If you want to add more veggies, I recommend adding 1 cup of finely sliced red onion (or white onion/sweet onion/green onion), small chunks of avocado, or diced fresh tomato.
- You can use either dried or fresh dill or substitute the dill for another fresh herb, like mint, parsley, or basil.
- Use any kind of , such as an or American , and peel or leave the skin on, the choice is yours.
- For added flavor, add a teaspoon of garlic powder or 1 minced garlic clove.
- Wondering what to do with leftovers? Grab your favorite protein, this creamy cucumber dill salad, and make a delicious sandwich.
You may also enjoy these scrumptious salad recipes:
Tomato, Onion, and Cucumber Salad
Low Carb Broccoli Cauliflower Salad
Ingredients
- 3-4 cucumbers
- 1 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon dried dill
Instructions
- Peel cucumbers and slice thin. Place in a medium bowl.3-4 cucumbers
- In a small bowl, stir together all other ingredients.1 cup sour cream, 2 tablespoons white vinegar, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon dried dill
- Pour the dressing over the cucumber slices and stir to coat. Serve immediately or cover and refrigerate for two hours or more.
Nutrition
~Charles Swindoll
I will have to try this version of what I call Cucumber Salad! My recipe only has the cucumbers, sour cream, a little bit of water, and salt. I will have to see the difference the sugar makes. I also have another version that uses 1 part vinegar to 2 parts water, salt, and cucumbers, minus the sour cream and sugar. It is not sweet, but oh so good on a hot summer day! Thanks for the post! I always enjoy your stories about life!
Great idea for a hot summer day!!!
Been making these for years–I’m Hungarian so a slight different-no sugar. Use a mandolin-easier slicing thin. I use 1T white vinegar and 1T white wine vinegar. Then just mix and put in the fridge shaking the bowl or string when you get the notion. I don’t mix in the sour cream till about an hour before serving if not longer. Then add paprika! And yes those cakes at the German restaurant are pretty darn good. They put sugar in them???
well not cakes–cukes!
A lot of them do Pam 🙂
I had that friend as well. Different as night and day, she came from a home where she lived with whichever relative would take her at the time, me-my dad died when I was 9 so I became the grownup for my little brother and sister because mom worked over an hour away and had a bingo addiction that kept her out till late at night almost every night. We got each other through some rough times. She passed a few years ago. I pray she is in a better place.
There was a lovely couple in my church that would bring these to every potluck supper (he was the cook). He has since gone home, and she is in a care facility for Alzheimer’s, but I still like to make this salad for potlucks every now and then to remember them! My BFF Chrissy was at my first birthday party (she lived around the corner) and we have been friends for over 60 years. Even though we now live in different states, whenever we are together it is just like we haven’t been apart for a day. I love that! She is definitely gold!
Thank you so much for your recipes and your stories!!! I LOVE to see the pictures of you and your family!! Born and raised in North Carolina, I love the south and all of our quirky ways. We were poor but there was always food on the table and lots of love.. You remind me of these times!!
I, too, am blessed to have a life-long BFF. Bonnie and I go ‘way back – swimming lessons with Mr. Buzzard, a “borrowed” prize-winning county fair tomato (and I do remember the boy that stashed it in that wicker-basket handbag), a devastating car wreck (we both still have aching body parts), and (sigh!) 5 husbands between us (but not the same fellows!). Today we are well past Social Security age, but definitely continue to have our moments – we may not look EXACTLY the same but we sure do FEEL the same!!!! And we both like cucumbers, too…
Thanks for the article. I really enjoyed it. My dad loved cucumbers, and I made a very similar recipe for him. It had sliced onions in it too and Pops loved it. I liked it a lot, but my stomach most certainly did not and reacted quite violently and almost instantaneously.
For years I thought it was the cucumbers and wouldn’t touch them even though Pops grew them. I finally found out quite by accident, that the real culprit was the dill weed and not the cucumbers.
I have been happily eating cucumbers ever since. I have no problem with dill seed and since most pickles use that, wherever a recipe calls for dill weed, if the recipe will allow for it, I add a bit of pickle juice to get the dill taste in. My taste buds are happy and so is my stomach.
Thanks for your recipe. I’m going to get cucumbers real soon and fix it and think of Pops.