Sour Cream Cucumber Salad

There’s a cool, tangy whisper in every forkful of this sour cream cucumber salad — the clean, green scent of cucumber, a faint onion tang, and the creamy, slightly tangy richness of sour cream that coats each thin slice. The cucumbers snap under your teeth, the dressing is silky, and the dill adds a bright, herbaceous finish that lingers long after the last bite. It’s the kind of side that calms a busy day and sparks small, happy conversations around the table.

This salad is perfect for sunlit lunches, backyard barbecues, potlucks, or a light weeknight dinner when you want something fresh without fuss. It pairs beautifully with grilled meats, sandwiches, or served alone as a cooling snack. If you enjoy easy, creamy sides, you might also like this creamy tuna pasta salad recipe for a satisfying, similar-style dish.

At a Glance

Prep Time: 15 minutes (plus chilling)
Cook Time: 0 minutes
Total Time: 45 minutes (including 30 minutes chilling)
Servings: 4
Difficulty Level: Easy — great for beginners

Nutrition Highlights
Estimated nutrition per serving (1 of 4). Values are approximate and based on USDA FoodData Central entries for cucumbers, red onion, and regular sour cream, plus standard sugar and salt amounts. For precise counts use the labels on your ingredients.

Calories: ~120 kcal
Protein: ~2.2 g
Carbohydrates: ~9.5 g (of which sugars ~3–4 g)
Fat: ~9.1 g
Fiber: ~1 g
Sodium: ~325 mg

Notes: These are estimates calculated from typical values in government nutrient databases (USDA FoodData Central). If you use low-fat sour cream or a sugar substitute, calories and fat will be lower. For general dietary guidance, trusted sources such as the Mayo Clinic and CDC recommend checking labels and adjusting portions to meet your needs.

Why You’ll Love It
This salad wins on simplicity and balance. The cool crunch of cucumber contrasts deliciously with a luxuriously creamy dressing, and the dill brings an herb-forward brightness that keeps the richness lively. It’s deeply nostalgic for many — reminiscent of summer family lunches, church potlucks, or a grandmother’s table — but also modern and easy enough for weeknights. Healthwise, cucumbers are hydrating and low-calorie, and when you portion the sour cream thoughtfully this becomes a light, satisfying side that complements lean proteins and whole grains.

Preparation Guide
Ingredients

2 large English cucumbers, thinly sliced
1/2 medium red onion, thinly sliced
3/4 cup sour cream (regular or reduced-fat)
1 tablespoon white vinegar
2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
1 teaspoon granulated sugar
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper

Optional ingredients and substitutions:

For a lighter version: substitute Greek yogurt (plain, nonfat or low-fat) for the sour cream.
For a vegan version: use a plant-based sour cream or dairy-free yogurt.
Add 1–2 tablespoons chopped chives for extra oniony brightness.
Swap white vinegar for apple cider vinegar or lemon juice for a fruitier tang.
Replace sugar with honey or a pinch of stevia to taste.

Step-by-step Instructions

In a small bowl, whisk together the sour cream, vinegar, sugar, salt, pepper, and chopped dill until smooth. Taste and adjust seasoning.
Place the thinly sliced cucumbers and red onion in a large mixing bowl. Gently toss them to combine.
Pour the dressing over the cucumber and onion, and toss gently to coat evenly without crushing the cucumbers.
Cover the bowl and refrigerate for at least 30 minutes to let flavors meld and the cucumbers chill (longer — up to 2 hours — is fine and deepens flavor).
Before serving, give the salad a gentle toss, taste for final seasoning, and garnish with extra fresh dill if desired.

Practical tips:

Use a mandoline or a very sharp knife to get uniformly thin slices for crisp texture and pretty presentation.
Avoid overmixing — handle the cucumbers gently so they stay crisp instead of becoming soggy.
If your cucumbers are particularly watery, salt them lightly and let them sit in a colander for 10 minutes, then blot with paper towels before dressing to avoid a watery salad.

Best Pairings

Serve alongside grilled chicken, pork chops, or baked salmon for a light, balanced plate.
Spoon over toasted rye or sourdough for a quick, Scandinavian-inspired open sandwich.
Add to a picnic spread with deviled eggs and potato salad for classic summer fare.
For a cozy twist, serve with warm, buttered new potatoes — the contrast of hot and cold is delightful.
If you like to bake, consider enjoying a slice of banana bread for dessert and try this banana bread with sour cream recipe as a companion treat that echoes the tangy richness.

How to Store

Room temperature: Do not leave the salad at room temperature for more than 2 hours (limit recommended by USDA for perishable dairy-containing dishes).
Refrigeration: Store in an airtight container for 3–4 days. Give it a gentle stir before serving; texture softens over time.
Freezer: Not recommended. Freezing breaks the texture of cucumbers and creaminess of the sour cream, yielding an unpleasant texture on thawing.

Expert Tips

Best cucumbers: English (hothouse) cucumbers have thin skin and fewer seeds; they stay crisper and less watery than large garden cucumbers.
Texture key: Very thin slices maximize crunch and allow the dressing to coat without weighing the cucumbers down.
Herb timing: Add some of the dill to the dressing and save a little fresh dill to scatter on top just before serving to keep color and aroma vibrant.
Flavor balance: If the salad tastes flat after chilling, a squeeze of fresh lemon juice brightens it without adding salt.
Make-ahead note: You can make the dressing up to 24 hours ahead to save time. Combine with vegetables shortly before serving to keep everything crisp.

Creative Twists

Lemon-Dill Yogurt Cucumber Salad: Swap sour cream for Greek yogurt, add 1 tablespoon lemon juice, and 1 teaspoon lemon zest for a tangy, protein-rich version.
Cucumber & Feta Crunch: Stir in 1/3 cup crumbled feta and a handful of chopped toasted walnuts for Mediterranean flair and satisfying crunch.
Spicy Dill Cucumber Salad: Add 1 small minced jalapeño (seeds removed for mild heat) and 1/2 teaspoon smoked paprika for a smoky-spicy edge.
Vegan Creamy Cucumber Salad: Use a cashew-based cream or thick coconut yogurt, and replace sugar with maple syrup if desired.
Dill-Cucumber Salsa: Skip the sour cream, add diced tomato and cilantro, and dress with lime juice and a touch of olive oil for a chunky, fresh salsa.

Frequently Asked Questions
Q: Can I use regular cucumbers instead of English cucumbers?
A: Yes. If using garden cucumbers with thicker skin/seeds, peel and scoop out seeds if desired to reduce wateriness.

Q: How can I reduce calories without losing creaminess?
A: Substitute plain Greek yogurt (0%–2% fat) or part-skim sour cream. You can also reduce the sour cream amount slightly and add a splash of milk to adjust consistency.

Q: Why is my salad watery after a few hours?
A: Cucumbers release water as they sit. To prevent this, salt and drain them in a colander for 10 minutes and pat dry before dressing, or use English cucumbers which are less watery.

Q: Is this safe to serve to guests?
A: Yes—provided the salad is kept refrigerated and not left out for more than 2 hours. For hot outdoor events, keep on ice or in a chilled serving dish.

Q: Can I double the recipe for a party?
A: Absolutely. For larger quantities, dress just before serving or mix the vegetables and dressing separately and combine shortly before guests arrive to maintain texture.

Conclusion

This sour cream cucumber salad is a small, joyous dish: uncomplicated to make, refreshingly bright, and endlessly adaptable. I hope you try it soon and share how you served it — it’s the kind of recipe that becomes part of the rotation in no time.

For a classic take on a very similar dressing and technique, see this detailed Cucumber Salad With Sour Cream Recipe, and for another home-cook’s creamy version with serving ideas take a look at Creamy Cucumber Salad with Sour Cream – Meatloaf and Melodrama.

If you try this recipe, tell me what variation you loved most — I read every comment and love swapping serving ideas with readers.