Creamy Cucumber Salad (Print Version)
Crisp cucumbers in tangy, herbed sour cream dressing—a refreshing summer side ready in 15 minutes.
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
→ Dressing
03 - 3/4 cup sour cream
04 - 2 tablespoons mayonnaise
05 - 1 tablespoon white wine vinegar
06 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
07 - 1 teaspoon sugar
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - Combine the sliced cucumbers and onions in a large mixing bowl.
02 - In a separate bowl, whisk together the sour cream, mayonnaise, white wine vinegar, dill, sugar, garlic powder, salt, and pepper until smooth and well combined.
03 - Pour the dressing over the cucumbers and onions. Toss gently until everything is evenly coated.
04 - Refrigerate for at least 20 minutes to allow flavors to meld.
05 - Serve chilled. Stir before serving and garnish with extra dill if desired.
# Expert Tips:
01 -
- The dressing comes together in literally two minutes and keeps for days in your fridge
- Something magical happens when the cucumbers marinate they absorb all that herby creaminess
02 -
- The salad will release water as it sits which is totally normal. Just give it a good stir before serving.
- This actually tastes better the next day once the flavors have had time to really mingle.
03 -
- Pat your cucumber slices dry with paper towels before dressing them. This keeps your salad from getting too watery.
- Let the salad come to room temperature for about 10 minutes before serving. The flavors really pop when they are not fridge cold.