Creamy Cucumber Salad is a simple dish made with cucumbers, onions, and sour cream. It comes together with just a few ingredients and is a great way to use fresh garden cucumbers.
Cucumber and Onion Salad is a classic summer recipe.
In fact, if you are were like me, you grew up eating this creamy salad at every summer gathering and potluck.
It is not only a great way to use up abundant garden cucumbers, but this combination of salty cucumbers, tangy onions, and creamy sour cream is almost magical.
Finely sliced cucumbers and onions are soaked in a salty brine, the salt, bringing out the flavor in cucumbers, while mellowing out the sharpness of the onions. And then perfectly seasoned cucumbers and onions are tossed with sour cream to counteract the saltiness.
This Cucumber Salad is tangy, creamy, and fresh in every bite. It really is a perfect summer recipe.
- Cucumbers: You can make this cucumber salad with both Hothouse or English cumbers or your standard garden variety. If you are using English Seedless Cucumbers, you do not need to peel your cucumbers, but if using standard cucumbers, it is a MUST to peel away that waxy exterior for the best texture in your cucumber salad.
- Onions: Yellow onions are traditional in this cucumber onion salad, but a Vidalia onion can be substituted.
- Salt: The magic of this dish is soaking the cucumbers in salted water. The cucumbers absorb the salt, enhancing their flavor.
- Sour Cream: The sour cream gives this salad the creaminess that is key. Feel to swap out the sour cream with plain Greek yogurt–every bit as delicious with an added dose of protein and less fat.
- Dill (optional): Growing up, we never added dill to the Cucumber Onion Salad, but it does add a delicious pop of flavor but is completely optional.
How to Make Creamy Cucumber Salad
- Using a mandoline, a food processor, or a sharp knife, slice the cucumbers and onions into very thin slices. You want the slices to be paper-thin, so they can soak up the salt water brine easily.
- Place cumbers and onions into heavily salted water. You want to soak your cucumbers for at least 30 minutes, but one to four hours is best. It is safe to leave them right on the countertop while they brine or you place in the fridge if desired.
- Drain the cucumbers and onions and lightly rinse to remove the brine. Trust me, the cucumber and onion salad will retain plenty of salt.
- After the cucumbers are drained well, toss the cucumbers and onions with sour cream or Plain Greek Yogurt and dill if using.
- While you can serve immediately, it is best to cover and refrigerate for at least 30 minutes before serving. Serve within 24 hours of preparing.
Summer Side Dishes
Be sure to add this Sour Cream Cucumber and Onion Salad to your next potluck or barbecue menu. It is one everyone will enjoy!
Creamy Cucumber and Onion Salad
- 3 large cucumbers
- 1 large onion
- 1 tablespoon kosher salt
- 1 cup sour cream or plain Greek yogurt
- 1 tablespoon fresh dill, minced optional
- Slice the cucumbers and onion into paper thin pieces (1/8 inch).
- Place the slices into large bowl and cover with water. Stir in the kosher salt and allow to soak for 1-4 hours.
- Drain off the brining liquid. Quickly rinse cucumbers and onions and then allow to drain fully agian.
- Mix together sour cream and fresh dill, if using, into cucumbers and onions until fully combined.
- Refrigerate for at least 30 minutes before serving. Best if served within 24 hours after assembling.
- The fresh dill is not traditional in this Cucumber and Onion Salad, or at least was not when I was a child, but I love that the dill wakens up the flavors and brings freshness to the salad.
- Use sour cream or plain Greek yogurt interchangeably.
- You want to soak your cucumbers and onions in the salt water for at least 30 minutes, but one hour to four hours is best. It is safe to leave them right on the countertop or place in the fridge.