Go Back
Print

Easy Creamy Cucumber Salad

This is the most delicious and easy to make cucumber salad. Great as a side dish. Great for potluck dinners and larger crowds too. Enjoy the deliciousness!

Course Appetizer, Dinner, Lunch, Salad
Cuisine American
Keyword cucumber, cucumber salad,, salad, side dish
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 8 sides

Ingredients

  • 2 English, Hot House/Burpless Cucumbers
  • 1 small to medium red onion
  • 1/2 cup sour cream, regular or low fat but not fat free for this recipe. Greek yogurt can be used too.
  • 4 to 5 tablespoon mayonnaise
  • 3 tablespoons white vinegar
  • 1/2 to 3/4 teaspoon granulated sugar or more to taste. Calorie free sugar will work but start with just a pinch and then to taste.
  • 4 tablespoons fresh chopped dill, more for garnish
  • 1/2 teaspoon sea or kosher salt or to taste
  • 1/4 teaspoon ground white pepper

Instructions

  1. Rinse cucumbers under cool water. On a sturdy cutting board, cut off both ends of each cucumber. You can throw those away. Slice into thin to medium pieces. Peel the red onion and in half and then into half moons. Make thin slices like photo above. In a large mixing bowl, add the cucumbers and sliced onions. Toss gently with a large spoon or clean hands. In a small to medium mixing bowl, combine the sour cream and mayo. Mix to combine. Add remaining ingredients. Pour over cucumber onion mix. Toss gently with a large spoon or rubber spatula until all the cucumbers are coated with dressing. Here's the tip the nice man gave me at the deli department, after you place in a serving bowl. The salad must sit covered in the fridge for at least one to two hours before serving. The flavors need to meld together for the best taste. You can refrigerate up to 6 hours if needed. When you take out of the fridge, give a gently stir again. Sprinkle on more dill for a nice presentation. That's it, now you have a beautiful looking cucumber salad all ready to dig in to!  Enjoy!