Sour Cream Cucumber Salad
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!
Servings: 8
Equipment
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.
Video
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
Calories: 73kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 897mg | Potassium: 203mg | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 4.6mg | Calcium: 49mg | Iron: 0.3mg
