Name: Creamy Cucumber Salad
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 English cucumbers; ½ cup sour cream; 1 tablespoon dill; 2 tablespoons white vinegar; ½ teaspoon salt; ¼ teaspoon garlic powder; 1 teaspoon sugar; ½ red onion (optional)

I enjoy making this creamy cucumber salad, a refreshing side dish that combines crisp cucumber slices with a tangy, herb-infused sour cream dressing. It’s perfect for warm weather and pairs well with grilled meats, sandwiches, or as part of a picnic spread.

Why I Love This Recipe

I appreciate how this salad is both simple and flavorful. The coolness of the cucumbers contrasts beautifully with the creamy dressing, and the dill adds a fresh, aromatic touch. It’s quick to prepare, requires minimal ingredients, and is always a crowd-pleaser at gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 English cucumbers
½ cup sour cream
1 tablespoon dill
2 tablespoons white vinegar
½ teaspoon salt
¼ teaspoon garlic powder
1 teaspoon sugar
½ red onion (optional)

Directions

I start by peeling the cucumbers and slicing them into thin rounds. Then, I place them in a large bowl.
In a separate small bowl, I mix together the sour cream, dill, vinegar, salt, sugar, and garlic powder until well combined.
I pour the dressing over the cucumber slices and mix until all the slices are evenly coated.
I cover the bowl and refrigerate it for about 1 hour to allow the flavors to meld.
Before serving, I give it a gentle stir and serve it chilled.

Servings and Timing

This recipe yields approximately 4 servings. The preparation time is about 10 minutes, and I allow it to chill for at least 1 hour before serving, making the total time around 1 hour and 10 minutes.

Variations

Herb Variations: Sometimes, I substitute dill with fresh parsley or chives for a different flavor profile.
Yogurt Dressing: For a lighter version, I use plain Greek yogurt instead of sour cream.
Add-ins: I occasionally add thinly sliced radishes or cherry tomatoes for extra color and texture.
Spicy Kick: A pinch of cayenne pepper or a dash of hot sauce adds a spicy twist.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing this salad, as the cucumbers can become mushy upon thawing. Since it’s served cold, reheating isn’t necessary.

FAQs

How do I prevent the salad from becoming watery?

I sometimes sprinkle the sliced cucumbers with a little salt and let them sit for 15-30 minutes, then drain the excess water before adding the dressing. This helps reduce moisture.

Can I make this salad ahead of time?

Yes, I often prepare it a few hours in advance and keep it refrigerated until serving. This allows the flavors to develop more fully.

Is there a vegan alternative to sour cream?

Absolutely. I use plant-based sour cream or unsweetened coconut yogurt as a vegan substitute.

Can I use regular cucumbers instead of English cucumbers?

Yes, I use regular cucumbers, but I make sure to peel them and remove the seeds to avoid bitterness.

What dishes pair well with this salad?

I find that it complements grilled meats, sandwiches, or spicy dishes, providing a cool and creamy contrast.

Conclusion

I find this creamy cucumber salad to be a delightful and easy-to-make side dish that brings a refreshing touch to any meal. Its simplicity and versatility make it a staple in my recipe collection, especially during the warmer months.