Creamy cucumber salad is one of those timeless dishes that always delivers. With a velvety sour cream base, a hint of dill, and a refreshing crunch from fresh cucumbers, it strikes that perfect balance of light and rich. Whether you grew up with a version of this or are just discovering it, this chilled cucumber side is pure summer in a bowl.

It’s cool, tangy, and comes together with minimal effort—ideal for BBQs, potlucks, or those days when turning on the oven just isn’t happening.

Why You’ll Love This Creamy Cucumber Salad

This version leans into old-school comfort while offering a refreshing modern flair. It’s a sour cream cucumber salad that’s both nostalgic and crowd-pleasing, with just the right amount of tang from vinegar and a soft herbal note from dill. Plus, it only gets better as it chills in the fridge.

What You’ll Need:

4 large cucumbers, peeled and sliced (about 1.2 kg)
2 tablespoons minced yellow onion (20 g)
16 ounces sour cream (450 g)
2 teaspoons salt (10 g)
¼ cup white vinegar (60 ml)
2 teaspoons dill weed (2 g)
½ teaspoon sugar (2 g)
Pinch of black pepper

How to Make It:

Peel and slice cucumbers thinly. Mince onion and add both to a large bowl.
In a separate bowl, mix sour cream, salt, vinegar, dill, sugar, and pepper until smooth.
Pour dressing over cucumbers and onions. Toss to coat evenly.
Cover and refrigerate for at least 6 hours or overnight.
Stir well before serving. Serve chilled.

Tips for a Perfect Summer Salad

Use a mandoline for even, thin slices.
Don’t skimp on the chill time. The flavours develop beautifully overnight.
Adjust salt and vinegar to your liking after chilling.
A sprinkle of fresh dill on top adds a lovely finish.

Olivia’s Backyard Favourite

This creamy cucumber salad reminds me of summers at my grandma’s house, where it sat proudly next to grilled hot dogs and corn on the cob. I’ve adapted it with a bit more dill and a touch less sugar to suit my family’s taste, but the heart of the dish remains the same. It’s now a go-to summer salad recipe I make on repeat.

What to Serve It With

Pair it with anything hot off the grill: burgers, bratwurst, chicken, or even grilled tofu. It also complements fried chicken, sandwiches, or hearty casseroles beautifully. Basically, if it’s a summer meal, this salad belongs next to it.

How to Store It

Keep in an airtight container in the fridge for up to 3 days. Stir well before serving each time, and add a pinch more salt or vinegar if needed. The longer it sits, the more flavorful it becomes.

FAQs

Can I use Greek yoghurt instead of sour cream?

Yes! It will be a bit tangier but still delicious.

Can I add fresh dill?

Absolutely. Fresh dill adds even more flavour and aroma.

Do I have to peel the cucumbers?

Not necessarily. If using English cucumbers, you can skip peeling.

Can I make this in advance?

Yes! In fact, it’s best when made a day ahead.

Bring the Chill to Your Table

This creamy cucumber salad is everything a summer side should be: refreshing, easy, and made to share. With its tangy-smooth dressing and crisp cucumbers, it’s a dish that never overstays its welcome. Make it once, and you’ll be hooked all season long.

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Creamy, Cool, and Full of Flavour: This Creamy Cucumber Salad is the Star of Summer

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Author: Olivia Hartwellen
Total Time: 6 hours 15 minutes (including chilling)
Yield: 6 servings 1x
Diet: Low Calorie

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Description

This creamy cucumber salad is a nostalgic, tangy, and refreshing summer side made with crisp cucumbers, smooth sour cream, vinegar, and dill. Perfectly chilled and flavorful, it’s a go-to for BBQs, potlucks, and any hot-day meal. It’s a true comfort classic that’s easy to prep and even better the next day.

Ingredients

Scale

4 large cucumbers, peeled and sliced (about 1.2 kg)
2 tablespoons minced yellow onion (20 g)
16 ounces sour cream (450 g)
2 teaspoons salt (10 g)
¼ cup white vinegar (60 ml)
2 teaspoons dill weed (2 g)
½ teaspoon sugar (2 g)
Pinch of black pepper

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Instructions

Peel and slice cucumbers thinly. Mince the onion and add both to a large mixing bowl.
In a separate bowl, whisk together sour cream, salt, vinegar, dill, sugar, and pepper until smooth.
Pour the dressing over the cucumbers and onions and toss gently to coat.
Cover and refrigerate for at least 6 hours or overnight.
Stir before serving and garnish with fresh dill if desired.
- Peel and slice cucumbers thinly. Mince the onion and add both to a large mixing bowl.
- In a separate bowl, whisk together sour cream, salt, vinegar, dill, sugar, and pepper until smooth.
- Pour the dressing over the cucumbers and onions and toss gently to coat.
- Cover and refrigerate for at least 6 hours or overnight.
- Stir before serving and garnish with fresh dill if desired.

Notes

Use a mandoline for uniform, thin cucumber slices.

For deeper flavor, always chill for several hours.

Add more vinegar or salt to taste after chilling.

Fresh dill makes a great finishing touch.

Greek yogurt can be used as a substitute for a tangier version.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: American