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
this is the first recipe of yours that I did not care for. It’s the sour cream. I’ll stick with the simple one with onion, vinegar, salt and pepper.
Re Vanilla Wafer Pineapple Pudding, if made in a 9 x 13, would it be too thin?
I don’t think so. It would be much thinner but just one layer instead of two. You would definitely need to double the meringue or be careful to spread it thinner so it covers it all :).
We have made these forever, we add chopped sweet onion and leave out the vinegar, serve over boiled or baked potatoes. Yum!!!!
Hi Betty!! I bet that is good, I will have to try it over the potatoes!!
This looks and sounds really great, but why not just mix everything except the cucumbers in the medium bowl and then stir in the cucumbers? That beats washing an extra bowl!
Food, can bring back the fondest memories of all.
The love which it was prepared with, the smell , the togetherness and of course the taste.
love you blogs.
thanks
Sabine
I have a bff like that, we even live two blocks away from each other and work together. It’s wonderful to have someone (who isn’t technically family) that you know you can call and say you need help at any time and know they’ll help any way they can. I can also be my goofy self around her-she’s known me so long my goofiness doesn’t surprise her anymore 🙂 BTW, the restaurant you mentioned, does it have an Ol’ in the name?
Oh I love cucumber salads. I will make these with sour cream as you do but if I don’t have sour cream I will use mayo or yogurt. Sometimes a mixture-using what I have on hand. So good!! I’ve just recently heard from my best friend that lives miles from me now and her family says she is in a rehab center recovering probably from a stroke. So sad I can’t be there with her but sending her cards every week so she knows I care.
I like the way you think Winnie Mom!! I love to improvise with what I have on hand too. I am so sorry to hear about your friend. I hope that she recovers quickly and I am sure that she knows you are there and cheering her on in spirit. ~HUGS~