Sometimes the simplest recipes are the ones that bring back the fondest memories. That’s exactly what this creamy cucumber salad delivers—a cool, crisp, and utterly comforting side that tastes just like something grandma would make. It’s a blend of tangy sour cream, fresh dill, and just a hint of sweetness that makes every bite feel like a sunny afternoon.
This old-fashioned cucumber salad isn’t fussy or fancy. It’s the summer side dish you turn to when you want something fresh, flavorful, and fabulously easy.
Why You’ll Love This Creamy Cucumber Salad
This salad is everything you want in a dill cucumber salad: chilled, creamy, and herby with a little zip from vinegar and a soft crunch from thinly sliced cucumbers and red onions. It comes together in minutes, uses simple ingredients, and pairs with just about anything from the grill. Bonus: it’s make-ahead friendly and gets even better after a chill in the fridge.
What You’ll Need:
- 3 cups thinly sliced cucumbers (about 400 g)
- 1 cup thinly sliced red onion (about 100 g)
- ½ cup sour cream (120 g)
- 1 tablespoon white vinegar (15 ml)
- 2 tablespoons minced fresh dill (4 g)
- 1 teaspoon granulated sugar (4 g)
- ½ teaspoon salt (2.5 g)
- ¼ teaspoon garlic powder (0.5 g)
How to Make It:
- Slice cucumbers and red onions thinly using a mandoline or sharp knife.
- Pat cucumber slices dry with paper towels to reduce excess moisture.
- In a bowl, mix sour cream, vinegar, dill, sugar, salt, and garlic powder until smooth.
- Add cucumbers and onions. Toss gently to coat.
- Garnish with more dill and a sprinkle of cracked pepper if desired.
Kitchen Tips from Olivia
- Fresh dill adds vibrant flavour, but dried dill can work in a pinch.
- Patting the cucumbers dry is key to a creamy, not watery, finish.
- Want extra tang? Add a splash more vinegar.
- This salad is best served chilled and can be made a few hours ahead.
From My Family Table to Yours
I grew up with some version of this creamy cucumber salad on every summer table—next to burgers, tucked beside BBQ chicken, or just scooped up with a fork straight from the fridge. It reminds me of summer potlucks, gingham tablecloths, and my aunt’s prized dill patch. When I started making my own version, I added a little garlic powder for depth, and it’s been a favorite ever since.
What to Serve It With
This salad is a summer side dish superstar. Serve it with grilled meats, roasted veggies, or alongside a sandwich or wrap. It’s light enough for lunch, cooling enough for picnics, and tasty enough to steal the show at any BBQ.
How to Store Leftovers
Store in an airtight container in the fridge for up to 3 days. The cucumbers may release more liquid as they sit, so give them a quick stir and adjust the seasoning before serving again. It’s still perfectly delicious, even on day three!
FAQs
Can I use Greek yoghurt instead of sour cream?
Yes! Greek yoghurt gives a slightly tangier profile but works beautifully.
Do I have to peel the cucumbers?
Nope. English cucumbers have tender skin that’s great for texture and colour.
Is this a traditional old-fashioned cucumber salad?
Yes, with a little modern twist! It keeps the classic flavours with an easy prep.
Can I add anything else?
Chopped chives, a dash of mustard, or a sprinkle of paprika can be great additions.
Serve Up a Spoonful of Summer
This creamy cucumber salad is more than just a side dish—it’s a taste of summer memories, of family tables, and lazy afternoons. Fresh, simple, and full of flavour, it deserves a spot in your warm-weather rotation. One bite, and you’ll see why it never goes out of style.
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Creamy, Tangy, and Oh-So-Classic: This Creamy Cucumber Salad Is Summer Nostalgia in a Bowl
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This creamy cucumber salad is a nostalgic summer favorite featuring crisp cucumbers, red onions, and a tangy, herbaceous sour cream dressing. Easy to prepare and refreshingly cool, this old-fashioned side dish is perfect for picnics, BBQs, or a light lunch. It’s the kind of dish that brings generations to the table.
Ingredients
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3 cups thinly sliced cucumbers (about 400 g)
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1 cup thinly sliced red onion (about 100 g)
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½ cup sour cream (120 g)
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1 tablespoon white vinegar (15 ml)
-
2 tablespoons minced fresh dill (4 g)
-
1 teaspoon granulated sugar (4 g)
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½ teaspoon salt (2.5 g)
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¼ teaspoon garlic powder (0.5 g)
Instructions
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Thinly slice cucumbers and red onions.
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Pat cucumber slices dry with paper towels.
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In a bowl, whisk together sour cream, vinegar, dill, sugar, salt, and garlic powder.
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Add cucumbers and onions to the dressing and toss gently.
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Garnish with extra dill or cracked pepper if desired. Chill before serving.
Notes
Patting cucumbers dry ensures a thicker, creamier salad.
Fresh dill is preferred, but dried works in a pinch.
For more tang, add a little more vinegar.
Can be made ahead and stored for up to 3 days.
Add-ins like chives or mustard give it a flavorful twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American