Make this easy, creamy cucumber salad recipe with sour cream, lemon juice, onions, and dill. It’s crisp, refreshing, and ready in 10 minutes!
I have many fresh summer salads here on Wholesome Yum, but not many are as special to me as this creamy cucumber salad. This is one of the few I actually ate growing up — even back when I didn’t even really like salads. My mom made it, both my grandmas made it, my extended family made it. They all had their own versions, but the combination of crisp cucumbers with rich sour cream and bright dill was always there, always the star of the show. And for the last 10-ish years, I’ve made my own version. Make this creamy cucumber salad recipe with me, and find out why we all enjoyed this fresh side dish on repeat!
INGREDIENTS & SUBSTITUTIONS
- Fresh Cucumbers – Fresh ones from the farmers’ market are hands down the best (they remind me of the fresh garden cucumbers from my grandma’s “dacha”), but of course store-bought is fine when that’s not an option. I don’t peel them because I like the nutrients in the skin and extra crunch, but you can if you prefer. See my tips below for more notes about the cukes.
- Onion – I like the sharpness (and secretly, the color contrast) of red onions here. Feel free to use a white, yellow, or sweet onion for a milder sweetness.
- Sour Cream – This is the creamy base of my salad dressing. I’ll be honest, it’s the only way I make it. But if you need alternatives, you can substitute mayo (with a splash of white vinegar or apple cider vinegar for tang), or plain Greek yogurt, as I’ve done this in other salads.
- Fresh Dill – There’s nothing quite the same as fresh, aromatic dill in this creamy cucumber salad. If you need a substitute, my closest recommendation would be fresh chives, or maybe parsley if you have to. I really don’t recommend dried herbs here, but if you must, use only a teaspoon because they are more concentrated than fresh herbs.
- Olive Oil – I use this to thin out the dressing just a bit, and add a subtle fruity note. Any neutral oil you’ve got will work.
- Lemon Juice – Fresh lemon juice adds a refreshing zing to my creamy cucumber and onion salad. If you’re short on fresh lemons, bottled lemon juice works fine but of course the taste is worse.
- Seasonings – Most cucumber salads with sour cream don’t do this, but I like garlic powder in mine. Feel free to skip it if it’s too odd for you. You’ll need sea salt and black pepper for sure, though.
HOW TO MAKE CREAMY CUCUMBER SALAD
- Make the dressing. In a large bowl, whisk together sour cream, fresh dill, lemon juice, olive oil, garlic powder, salt, and pepper.
- Toss together. Add the sliced cucumbers and onions, and toss to coat. Serve immediately, or refrigerate the mixture for half an hour to let flavors develop.
MY RECIPE TIPS
Persian cucumbers will taste the best. I always get these mini cucumbers for their sweetness, tender skin, very few seeds, and easier chopping (I just slice ’em). The next best would be English cucumbers, although I recommend cutting those into half moons because they are large. Avoid American cucumbers if you can — they have thick skin and are kind of tasteless, so they’ll make your creamy cucumber salad kind of tasteless, too.
Thin slices have a better texture. You can cut your cucumbers and onions however you want, but I find that the salad has the best texture when both are sliced thinly. For the onions especially, thin half moons prevent them from overpowering everything else.
Drain the cucumbers in a colander if you’re making the salad ahead. I usually skip this when I’ll be serving it within 30 minutes, but draining makes the salad less watery if you don’t eat it right away. Simply place the cucumbers in a colander over the sink, sprinkle with salt, and let sit for 15-30 minutes. Pat dry with a paper towel, then proceed with my creamy cucumber salad recipe.
Feel free to use 2 bowls if you prefer. I’m always looking for ways to have fewer dirty dishes, so I mix the dressing in my salad bowl first, then add the cucumbers and onions. You can totally whisk the dressing in a smaller bowl and pour it on top of your salad for easier mixing, though.
INGREDIENTS
INSTRUCTIONS
-
In a large bowl, whisk together the sour cream, dill, olive oil, lemon juice, and garlic powder. Season with sea salt and black pepper to taste.
-
Stir in the sliced cucumbers and red onions.
