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This Sour Cream Cucumber Salad is made with thinly sliced cucumbers and onions that have been salted, soaked, and then tossed with sour cream for a creamy finish.
Growing up, there were a few dishes that absolutely had to make an appearance on every summer potluck menu: my Papa's homemade baked beans and his famous potato salad (which is really just Hellmann's potato salad recipe), a pasta salad with Italian dressing, my great-aunt's homemade brownies, and what we referred to as cucumbers and onions. Decades later, these nostalgic favorites are still staples, and honestly, it just wouldn't feel like summer without them.
Sour Cream Cucumber Salad at a Glance
- Serves: 6 and can easily be doubled for potlucks or cookouts
- Quick to Prep: 15 minutes hands-on, ready in 90 minutes
- Simple Ingredients: Garden-fresh cucumbers + onions + sour cream
- Perfect for Summer: Crisp side dish that is incredibly refreshing on hot days
- Why This Recipe Works: A quick soak in saltwater pulls excess moisture from the cucumbers and onions while enhancing their natural sweetness, to keep this creamy salad crisp and fresh.
Recipe Highlights
Kristen's Keys for Cucumber and Onions
Because this recipe has been in my family for generations, I know what works and what doesn't. Here are the things you will want to pay attention to when making a crisp yet creamy cucumber onion salad.
- Slice the cucumbers very thin. Thinner slices absorb the brine quickly and stay tender-crisp. Use a mandoline, if you have one, for quick prep.
- Don't skip the salt-water soak. This is the difference maker! That soak helps to season the cucumbers and onions, while drawing out their natural moisture, preventing a soggy, bland salad.
- Rinse lightly after brining. The cucumbers and onions will already have absorbed enough salt, so a quick rinse keeps the salad balanced instead of overly salty.
- Avoid fat-free sour cream. It tends to separate and become watery quickly, especially after chilling.
Happy Cooking! xo Kristen
Notes on Ingredients
- Cucumbers: You can use garden cucumbers, English cucumbers, cocktail cucumbers, or standard grocery store cucumbers. If using wax-coated cucumbers, peel them first for the best texture.
- Onions: Yellow onion is classic, but sweet onions work beautifully if you prefer a milder flavor. Avoid red onions, as they overpower the cucumbers.
- Sour Cream: Use full-fat or reduced-fat sour cream for the creamiest dressing. Fat-free sour cream tends to become thin and watery.
- Dill: Optional, but adds a fresh, bright flavor that makes the salad taste a bit elevated.
How to Make Sour Cream Cucumber Salad
Slice, soak, toss, chill. The hands-on time is quick, but the soak and chill are crucial to the overall flavor and texture of this creamy cucumber salad.
Step One: Slice Cucumbers & Onions
Slice them paper-thin for the best texture. A mandoline makes this quick and easy, but a sharp knife and a little patience work just as well.
Step Three: Soak Cucumbers and Onions
Place the cucumbers and onions in a large bowl and cover with cold water mixed generously with salt. Let sit for about 1 hour at room temperature.
Step Four: Drain and Rinse
After soaking, drain the cucumbers and onions using a colander and lightly rinse under running water to remove the brine.
Let them sit in the colander to drain off the excess water. If the cucumbers still seem extra wet, gently blot them with paper towels. We want the sour cream to adhere to the veggies.
Step Five: Add Sour Cream
Transfer the cucumbers and onions to a bowl and toss with sour cream and fresh dill until evenly coated.
Step Six: Chill Before Serving
Chill the salad for at least 30 minutes before serving. The sour cream dressing thickens slightly, and the flavors blend together much better after resting.
Serving Suggestions
This creamy cucumber salad pairs perfectly with almost any summer main dish.
Serve it alongside:
Storage Tips
Sour Cream Onion Salad is best made within 24 hours of serving. After that, the cucumbers continue releasing liquid, and the dressing starts thinning out.
- Storage: Store leftovers in an airtight container in the refrigerator. And while best within 24 hours, it is safe for up to 3 days.
- Refresh Leftovers: If the salad becomes watery, drain off excess liquid and stir in an extra spoonful or two of sour cream before serving again. Taste and add additional salt if needed.
More Classic Summer Side Dishes
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Sour Cream Cucumber Salad
Video
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℉ (24℃) or you have creatures that may disturb the mixture, it is best to refrigerate.
- After soaking, drain the cucumber and onions using a mesh strainer. Quickly rinse cucumbers and onions with water, draining fully after rinsing. If needed, gently pat dry with a paper towel.
- 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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One thing I discovered for this salad is add some horseradish. Had a salad with that extra ingredient over 50 years ago when my husband and I were living in San Francisco. It is absolutely yummy.
Oh I LOVE LOVE horseradish--must try this! Thank you for sharing.