Description
This Creamy Cucumber Salad is a refreshing and tangy side dish that combines crisp cucumber slices with a luscious dressing made from sour cream, mayonnaise, fresh dill, and white vinegar. Perfect for summer gatherings or as a light complement to any meal, this salad delivers a cool, creamy texture and fresh herbaceous flavor in every bite.
Ingredients
Scale
Cucumbers
- 2 English cucumbers or 6-8 small cucumbers
Dressing
- ½ cup sour cream or full fat plain Greek yogurt
- ¼ cup mayonnaise
- ¼ cup fresh dill, minced, plus extra for garnish
- 3 tablespoons white vinegar
- ½ teaspoon granulated white sugar
- Salt to taste
- Fresh cracked pepper to serve
Instructions
- Slice cucumbers: Take your cucumbers and slice them into ¼ inch slices and add them to a large bowl.
- Mix dressing: Combine the sour cream, mayonnaise, dill, vinegar, and sugar in a medium bowl and whisk to fully combine.
- Season dressing: Taste and add salt one pinch at a time, stirring in between until you reach the desired flavor.
- Combine salad: Pour the dressing over the cucumbers and toss to coat all slices evenly.
- Chill salad: Cover and refrigerate for at least one hour to allow the flavors to marinate and intensify.
- Serve: After one hour, toss the salad again, add extra minced dill, and sprinkle with fresh cracked pepper to serve.
Notes
- For a lighter version, substitute sour cream with full-fat plain Greek yogurt.
- Adjust vinegar and sugar to taste depending on your preferred balance of tanginess and sweetness.
- Using English cucumbers reduces the need to peel and seeds are smaller, but regular cucumbers work fine.
- This salad is best served chilled and tastes better after resting to allow flavors to develop.
- Can be prepared a day in advance and stored covered in the refrigerator.
