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a bowl of creamy cucumber salad with dill. A spoon is serving from it.
5 from 5 votes

creamy cucumber salad

This old fashioned Creamy cucumber Salad with sour cream and dill is a summertime favorite, and so simple to make.
Author Diana
Servings 4 servings
Prep Time 10 minutes
Optional Chilling Time 30 minutes
Total Time 40 minutes

Ingredients

  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons distilled white vinegar
  • 2 small cloves garlic minced (about 1 teaspoon)
  • ½ teaspoon granulated sugar or honey
  • ¾ teaspoon salt
  • 2 tablespoon fresh dill
  • 2 English cucumbers about 1 ½ pounds
  • ½ red or yellow onion thinly sliced

Instructions

  • In a large bowl, combine sour cream with vinegar, garlic, sugar, salt and dill.
  • Using a sharp knife or a mandoline, slice the cucumbers into ¼ inch thick slices.
  • To the bowl with the dressing, add the cucumbers and the sliced onions. Toss well for the dressing to coat the cucumbers.
  • Optional: chill in the fridge before serving for 30 minutes to an hour.
  • Transfer to a serving bowl, sprinkle with a grind of fresh cracked black pepper and serve.

Notes

  • Feel free to experiment with the ingredients in this recipe to suit your preferences. Increase or decrease the amount of sugar, use a different style of vinegar, or leave out the onions if you prefer. 
  • You can make this salad with any variety of cucumbers. 
  • You can peel and remove the seeds from your cucumbers if necessary preferred. With English cucumbers, I don't typically remove the peel. 

Nutrition

Calories: 91kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 13mg | Potassium: 284mg | Fiber: 1g | Sugar: 5g | Vitamin A: 352IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg