Creamy cucumber salad is a summertime favorite made with tangy sour cream, white vinegar, and dill. It’s a refreshing side dish for picnics, potlucks, and barbecues. Serve it alongside grilled fish, corn on the cob, or your favorite proteins for a light, cool complement to any meal.
A chilled cucumber salad is one of those simple dishes that evokes summer. Thinly sliced cucumbers tossed in a creamy dressing of sour cream, white vinegar, and dill create a crisp, cool side that pairs well with many mains. This recipe is straightforward, quick to assemble, and tastes best after a short chill so the flavors meld.
Ingredients
- cucumbers – firm English or seedless cucumbers are ideal, but regular cucumbers work too
- sour cream – full-fat sour cream yields the creamiest texture
- white vinegar
- dried dill (or fresh dill if preferred)
- salt and black pepper
Step by step
- Slice cucumbers into thin rounds with a sharp knife.
- In a large bowl, whisk together the sour cream, white vinegar, dill, and salt and pepper.
- Toss the cucumber slices in the dressing until well coated.
- Cover and chill for at least 1 hour to let the flavors develop.
Tip: English cucumbers are firmer and have fewer seeds than garden cucumbers. If using regular cucumbers, blot sliced pieces with a paper towel to remove excess moisture and prevent the salad from becoming watery.
Variations and add-ins
- Swap white vinegar with lemon juice, white wine vinegar, or champagne vinegar for a different bright note.
- Omit the dill if you prefer a milder herb profile, or substitute fresh dill (about 1 teaspoon chopped) for dried.
- Add thinly sliced red or white onion for a bit of bite. Soak white onion slices in cold water briefly to mellow the sharpness, then blot dry before adding.
- Season with a pinch of garlic powder, paprika, or a splash of olive oil to adjust the flavor to your liking.
FAQs
Yes. Use about 1 teaspoon of chopped fresh dill in place of the dried dill for a brighter, fresher flavor.
Plain Greek yogurt can substitute for sour cream, though the flavor and texture will be slightly different. Full-fat yogurt works best. If using lower-fat yogurt, stir in a little olive oil to add richness if desired.
Mayonnaise can be used, or try a half-and-half mix of mayonnaise and sour cream for a creamier dressing.
Serving suggestions
This creamy cucumber salad complements classic summer sides such as potato salad, corn and avocado salsa, macaroni salad, or pasta salad. It pairs well with grilled steaks, burgers, hot dogs, pork chops, or seafood for a balanced, refreshing plate.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the texture and consistency will not hold up well.
If you try this recipe, please comment and rate it below — feedback is always appreciated!
Creamy Cucumber Salad with Sour Cream
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- Author: Melissa Riker
Total Time: 5 minutes
Yield: 6 1x
Description
A simple creamy cucumber salad with sour cream, vinegar, and dill. Light, cool, and easy to make—ideal for warm weather gatherings.
Ingredients
Scale
- 2 medium cucumbers
- 4 oz light sour cream (or full-fat for creamier texture)
- 1/3 cup + 1 tablespoon white vinegar
- 1/4 teaspoon dried dill
- Salt & pepper to taste
Instructions
- Slice the cucumbers into thin rounds using a sharp knife.
- Whisk together sour cream, white vinegar, and dill in a bowl; season with salt and pepper.
- Add cucumber slices and toss to coat evenly with the dressing.
- Cover and chill at least 1 hour before serving.
Notes
Leftovers keep well in the refrigerator up to 3 days in an airtight container. Freezing is not recommended.
- Prep Time: 5 minutes
- Category: side
- Method: none
- Cuisine: American
Nutrition
- Calories: 82
- Sugar: 3.5 g
- Sodium: 12.3 mg
- Fat: 5.7 g
- Carbohydrates: 6.8 g
- Fiber: 0.8 g
- Protein: 1.7 g
- Cholesterol: 16.7 mg