Creamy Cucumber Salad
Cool, creamy, and perfectly crisp, this cucumber salad is a nostalgic summertime favorite. With sour cream, fresh dill, and red onions, it’s a quick side that gets better as it chills.
Equipment
- mixing bowl
- knife
- cutting board
- spoon or spatula
Ingredients
- 2 English cucumbers
- ½ cup sliced red onions
- ¾ cup full-fat sour cream or plain Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp white vinegar
- 1 tbsp fresh chopped dill
- ½ tsp sugar
- Salt and black pepper to taste
Instructions
- Slice cucumbers and red onions thinly. If needed, pat cucumbers dry with a paper towel to reduce moisture.
- In a separate bowl, mix sour cream, mayonnaise, vinegar, dill, and sugar until smooth.
- Season the dressing with salt and black pepper to taste.
- Fold the dressing into the sliced cucumbers and onions until fully coated.
- Cover and refrigerate for 2 to 48 hours. Stir again before serving and garnish with more fresh dill if desired.
Notes
Salt and pat dry the cucumbers before mixing to avoid a watery salad. For a lighter version, swap sour cream with plain Greek yogurt. Tastes best when chilled at least 2 hours before serving.
Nutrition
Calories: 130kcalCarbohydrates: 5gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 180mgPotassium: 280mgFiber: 1gSugar: 3gVitamin A: 350IUVitamin C: 6mgCalcium: 60mgIron: 0.3mg