Creamy Cucumber Salad coats thin slices of two English cucumbers in a tangy sour cream, dill, and white vinegar dressing. A measured teaspoon of sugar balances the acidity, while optional red onion adds a sharper edge without overwhelming the cucumber.
The recipe serves 4 and records 15 minutes of preparation with no cooking. After mixing, it must refrigerate for 1 full hour before being served cold.
Creamy Cucumber Salad Ingredients
Salad Base: 2 English cucumbers; ½ red onion, optional.
If you enjoy this recipe, you may also like Mexican Street Corn Pasta Salad.
Creamy Dressing: ½ cup sour cream; 1 tablespoon fresh dill; 2 tablespoons white vinegar; ½ teaspoon salt; ¼ teaspoon garlic powder; 1 teaspoon sugar.
For storage details after serving, the USDA leftovers and food safety guidance.
How to Make Creamy Cucumber Salad
- Prepare cucumbers: Peel the cucumbers and cut them into thin slices. Place the slices in a large bowl.
- Make the dressing: In a separate small bowl, mix together the sour cream, dill, vinegar, salt, sugar, and garlic powder until well combined.
- Combine and chill: Pour the creamy dressing over the cucumber slices and mix until everything is well coated. Refrigerate for 1 hour before serving to let the flavors blend together.
- Serve: Serve the salad cold as a refreshing side dish.
If you enjoy this recipe, you may also like Ranch Cauliflower Salad.
Prepare cucumbers
Peel exactly 2 English cucumbers, then cut them into consistently thin slices. A sharp knife works, while a mandoline can make the thickness more uniform. Place every slice in a large bowl. If using the optional 1/2 red onion, slice it very thinly as well.
Make the dressing
In a separate small bowl, combine 1/2 cup sour cream, 1 tablespoon fresh dill, 2 tablespoons white vinegar, 1/2 teaspoon salt, 1 teaspoon sugar, and 1/4 teaspoon garlic powder. Mix until no dry pockets remain and the dill is distributed throughout.
Combine and chill
Pour all of the creamy dressing over the cucumber slices and mix until every surface is coated. Add the thinly sliced optional onion during this stage. Cover the bowl and refrigerate for exactly 1 hour so the cucumbers release some juice and the flavors blend.
Serve
Serve the salad cold after the full refrigeration period. Stir gently once more before portioning because a little liquid may settle at the bottom. The recipe is a chilled side dish; there is no cooking stage and the one-hour rest should not be skipped.
Slice the Cucumbers Thinly
Thin, even slices are easier to coat than thick chunks and absorb the creamy dressing more consistently. Keep the slices intact rather than crushing them. If using a mandoline, work carefully and use its hand guard; a sharp knife is a perfectly suitable alternative.
Keep the Dressing Measurements Exact
The creamy base is 1/2 cup sour cream sharpened with 2 tablespoons white vinegar. One teaspoon sugar balances that acidity, while 1/2 teaspoon salt and 1/4 teaspoon garlic powder season the full batch. Do not confuse the sugar and salt amounts.
Use Fresh Dill
Measure 1 tablespoon fresh dill and chop it before mixing. Its flavor should be dispersed through the dressing rather than piled on top. The source recipe specifies fresh dill, so dried dill is not treated as an equal measured replacement in this method.
Add Onion with Restraint
The 1/2 red onion is optional. When included, slice it very thinly so it complements rather than dominates the cucumber and dill. Adding it during the coating step gives the onion the same one-hour rest in the sour cream and vinegar mixture.
Respect the One-Hour Chill
The refrigerator time is part of the method even though the recipe card lists a 15-minute total and zero cook time. The recorded 15 minutes covers active preparation; allow a separate full hour before serving so the dressing and cucumber juices can blend.
Stir before Serving
Chilling naturally draws some water from the cucumber. That liquid is expected and becomes part of the dressing. Give the salad a gentle final stir to recombine it, then serve cold. Avoid aggressive mixing, which can damage the thin cucumber slices.
Use Two Separate Mixing Bowls
Place the sliced cucumbers in the large bowl and prepare the dressing in the small bowl. Mixing the dressing separately lets the vinegar, sugar, salt, garlic powder, and dill distribute through the sour cream before touching the vegetables. That produces a more even coating with less handling.
Portion the Salad Cold
After the full one-hour chill and final gentle stir, divide the salad into four servings. Use a serving spoon that can lift both cucumber and creamy dressing from the bottom. Return any leftovers to refrigeration promptly because the dressing contains sour cream and is intended to remain cold.
Keep the Cucumbers Intact
Fold the dressing through the thin slices instead of stirring rapidly. The cucumbers need to stay whole through both mixing and chilling so the finished salad has a clean, fresh texture. Scrape the sides of the bowl once to return any unincorporated dressing to the vegetables.
Plan the Refrigerator Time
Start the salad at least 1 hour and 15 minutes before it is needed: 15 minutes for the recorded preparation and 1 full hour for chilling. Place the covered bowl on a stable refrigerator shelf where it will stay level and the creamy dressing will not spill.
Conclusion
Peel and thinly slice exactly 2 English cucumbers and, if desired, 1/2 red onion. Mix 1/2 cup sour cream with fresh dill, 2 tablespoons white vinegar, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and 1 teaspoon sugar. Coat the cucumber slices, refrigerate for 1 full hour, stir gently, and serve cold.
Frequently Asked Questions
- → How many cucumbers are required?
Use exactly 2 English cucumbers, peeled and cut into thin slices.
- → Is the red onion required?
No. Up to 1/2 red onion may be added, but it is optional.
- → How long must the salad chill?
Refrigerate the coated cucumber salad for 1 full hour before serving.
- → Does the 15-minute total include chilling?
The card records 15 minutes of active preparation and zero cooking; the method separately requires a one-hour refrigerator rest.