Cucumber Salad with Sour Cream – The Ultimate Creamy, Refreshing, and Easy Cucumber Salad Recipe
Cucumber Salad with Sour Cream is a light and refreshing side dish made with crisp cucumbers, red onions, fresh dill, and a creamy sour cream dressing. The dressing combines sour cream, lemon juice, vinegar, garlic, and seasonings to create a rich yet tangy flavor. After chilling, the ingredients blend beautifully, resulting in a cool, creamy salad that's perfect for summer meals, barbecues, potlucks, and holiday gatherings. Easy to prepare and full of fresh flavors, this salad pairs wonderfully with grilled meats, seafood, sandwiches, or roasted vegetables.
Ingredients
For the Salad
- 2 large English cucumbers, thinly sliced
- ½ medium red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped (optional)
For the Dressing
- 1 cup full-fat sour cream
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
- 1 teaspoon granulated sugar (optional)
- 1 garlic clove, finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Wash the cucumbers thoroughly and slice them into thin, even rounds.
- Thinly slice the red onion and chop the fresh dill.
- Place the cucumber slices in a colander, sprinkle lightly with salt, and let them rest for 15–20 minutes to draw out excess moisture.
- Pat the cucumbers dry with paper towels.
- In a large bowl, whisk together the sour cream, lemon juice, vinegar, sugar (if using), garlic, salt, and black pepper until smooth.
- Add the cucumbers, onions, dill, and parsley to the dressing.
- Toss gently until all the vegetables are evenly coated.
- Cover and refrigerate for at least 30 minutes before serving.
- Stir gently and garnish with additional fresh dill before serving.
Notes
- English cucumbers are ideal because they have fewer seeds and thinner skins.
- Salting the cucumbers helps prevent a watery salad.
- Full-fat sour cream creates the richest, creamiest dressing.
- Fresh dill provides the most authentic flavor.
- Chill the salad before serving for the best taste.
- Add the dressing just before serving if making the salad well in advance.
- Store leftovers in the refrigerator for up to 2 days.
- Stir gently before serving to redistribute the dressing