Sour Cream Cucumber Salad is light, refreshing, and oh so easy to make! Using just three key ingredients and minimal prep, this creamy cucumber salad is the ultimate summer side dish to make with fresh cucumbers!

Bowl of creamy sour cream cucumber salad with fresh dill in blue serving dish.

Growing up, there were three dishes that HAD to be served at every summer potluck and celebration. My Papa's homemade baked beans, my great-aunt's homemade brownies, and my mom's sour cream cucumber salad.

Decades later, these recipes from my childhood are still cherished today and continue to make an appearance at every summer gathering, potluck, and picnic had.

Reasons to Love Sour Cream Cucumber Salad

Creamy, yet light and refreshing. Made with the perfect ratio of fresh cucumbers to tangy onions to creamy sour cream, this Cucumber Salad with sour cream is filled with flavor without being heavy. Sometimes I add a bit of fresh dill to elevate the flavors, but that is completely optional.
Incredibly easy to make. The hardest part about making this cucumber salad is slicing the cucumbers. It really is quite an easy side dish to make!
The perfect recipe for garden cucumbers. If you are lucky to have an abundance of garden cucumbers, this recipe allows them to shine.
Unique, yet crowd-pleasing side dish. This simple creamy cucumber salad is always a hit at parties and potlucks and when paired BBQ Chicken Breasts, Burgers, and Grilled Corn on the Cob, it completes the ultimate summer dinner.

Cucumber Salad Ingredients

There are only 3 main ingredients needed to make this creamy cucumber salad, well 4 if you count salt! Cucumbers, onions, and sour cream are what make this classic dish. If desired, add some fresh dill to make this salad feel fancy!

Ingredients for cucumber salad labeled on counter.

How to Make Cucumber Salad with Sour Cream

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Thinly Slice Cucumbers and Onions. The key to achieving the best texture to this salad is to thinly slice the cucumber and onions. You want the slices to be paper-thin, so they can soak up the salt water brine easily and become salty and tender. If you have a Mandoline Slicer now is the time to use it! If not, just thinly slice with a sharp knife.
Soak Cucumbers and Onions in Salt Water. The magic of this salad is that the cucumbers and onions are soaked in water that has been heavily seasoned with salt before being tossed with sour cream. The cucumbers are flavored while the onions are mellowed out from the soaking process.
Drain and Rinse. After soaking, drain the cucumbers and onions using a colander and lightly rinse under running water to remove the brine. The cucumbers will have soaked up plenty of salt to flavor the salad.
Add Sour Cream. Once the cucumber and onions have been brined and rinsed, it is as easy as tossing them with sour cream (and dill if desired).
Chill Before Serving. It is best to chill the cucumber salad for 30 minutes prior to serving to allow the ingredients to marry together.

Side by side photo of cucumbers in salt water mixtures and in strainer.

What Type of Cucumber is Best for Cucumber Salad?

You can opt to use either standard garden cucumbers, cocktail cucumbers, wax-coated cucumbers, or hothouse cucumbers. If using grocery store wax-coated cucumbers, you MUST peel the waxy skin for the best texture in your cucumber. For all other varieties of cucumbers, there is not need to peel the cucumbers before slicing.

Make-Ahead/Storage Instructions

Up to 24 Hours in Advance: It is best to prepare the cucumber salad no more than 24 hours in advance prior to serving, as the salad will become watered down as the cucumbers begin to break down and release their liquid into the sour cream dressing.
Leftover Cucumber Salad: While this cucumber salad with sour cream is best enjoyed within 24 hours, it can safely be stored in an airtight container in the refrigerator for up to three days. Before serving, drain the salad over a fine-mesh strainer if it has become water and then, if needed, mix in a couple of additional tablespoons of sour cream. Give the salad a taste, adding additional salt if needed.

Serving Suggestions

This Cucumber Salad with sour cream is a summertime must-make recipe! It is an affordable, simple, crave-worthy side dish that is perfect for any summer gathering, yet is easy enough for busy weeknights.

It pairs perfectly with heavier summer classics like Grilled Burgers, Slow Cooker Pulled Pork, or Instant Pot BBQ Ribs. It also makes a fabulous side dish for Grilled Shrimp or Grilled BBQ Chicken Breasts.

More Classic Summer Side Dishes

Be sure to add this Sour Cream Cucumber Salad to your next potluck or barbecue menu. It is one side dish that everyone will enjoy!

Creamy Cucumber Salad with Sour Cream

Made with fresh cucumbers, onions, and sour cream, this creamy cucumber salad comes together with minimal effort to create a summer salad that everyone will enjoy!

4.89 from 17 votes

Print Pin Rate

Prep Time: 15

Soaking & Refrigeration Time: 1 30

Total Time: 1 45

Servings:

Calories: 73kcal

Author: Kristen Chidsey

Ingredients

▢ 2 pounds cucumbers 3 large hothouse, 4 garden fresh, or 10-12 cocktail cucumbers
▢ 1 large yellow onion
▢ water for soaking
▢ 1 tablespoon kosher salt
▢ 1 cup sour cream or plain Greek yogurt
▢ 1 tablespoon minced fresh dill optional

Instructions

Wash and dry the cucumbers really well. If using wax-coated cucumbers, peel and discard the skin.
Using a mandoline or a sharp knife, slice the cucumbers and onion into paper-thin pieces that are about ⅛-inch thick.
Place the onion and cucumber slices into a large bowl and cover with cold tap water. Stir in the kosher salt and allow the cucumber and onions to soak for 1-4 hours. Note: While this mixture is safe to sit out at room temperature if your kitchen is warmer than 75 degrees F or you have creatures that may disturb the mixture, it is best to refrigerate the cucumber and onion mixture.
After soaking, drain the cucumber and onions using a mesh strainer. Quickly rinse cucumbers and onions with water, draining fully after rinsing.
In a large mixing bowl, combine the drained cucumbers, onions, sour cream, and dill, if using. Gently toss together until the cucumbers and onions are fully coated with the sour cream.
Cover and refrigerate for at least 30 minutes before serving. This salad is best if served within 24 hours after assembling.

Equipment Needed

mandoline

Notes

Sour Cream: Use full-fat or reduced-fat, NOT fat-free sour cream for best results. If desired, you can replace the sour cream with plain Greek yogurt.

Salt: Use kosher or table salt for the salt water brine.

Storage: Store this salad in an airtight container in the refrigerator. While best if consumed within 24 hours after preparation, you can safely store the salad in the refrigerator for up to 3 days. The cucumbers will release water as they sit, so the salad can become watery after 24 hours. To combat this, drain the salad over a fine-mesh strainer. If needed, mix in a couple of additional tablespoons of sour cream. Give the salad a taste, adding additional salt if needed.

Nutrition

Course Side Dish

Cuisine American

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Comments

4.89 from 17 votes (5 ratings without comment)