Creamy Cucumber Salad with Sour Cream Dressing

creamy cucumber salad

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5 from 2 reviews

Creamy cucumber salad is one of our favorite summer side dishes. The sour cream dressing and fresh dill are a perfect compliment to the crisp cucumbers.

It’s great for picnics and grilling – or simply using up the bounty of summer cukes! The prep work takes just a few minutes, and it can be made ahead.


Units Scale
  • 8 cups sliced cucumbers
  • 2 teaspoons salt
  • 1 cup sour cream
  • 3 tablespoons cider vinegar
  • 3 tablespoons chopped fresh dill weed or 3 teaspoons dried dill weed
  • 1 teaspoon granulated sugar
  • black pepper to taste


  1. Thinly slice the cucumbers and toss with salt in a colander. Allow to drain for about 30 to 60 minutes.
  2. To make the creamy dressing, mix together the sour cream, vinegar, dill, sugar, and black pepper in a small bowl.
  3. Combine the cucumbers (and onions, if using) and sour cream dressing in a large bowl. Toss gently to coat the cucumbers with the dressing. Add extra salt and pepper to taste, if desired.
  4. Serve immediately, or hold up to 4 hours in the refrigerator. Stir well before serving and refrigerate any leftovers.
  5. The salad will keep a few days in the refrigerator, but more water will separate from the cucumbers with longer storage.


  • Add sliced red onion for extra color and flavor.
  • No fresh dill? Substitute 1 teaspoon dried dill weed for each tablespoon of fresh dill weed.
  • Swap honey or non-caloric sweetener for the sugar.
  • Add a little garlic powder or change the dill out for mint or basil.
  • Use plain Greek yogurt, half and half or mayo in place of the sour cream.
  • Try lemon juice instead of vinegar, or different types of vinegar.