Creamy Cucumber Salad
This creamy cucumber salad with fresh dill in a tangy dressing is refreshing, delicious, and perfect for summer gatherings!
Prep Time25 minutes mins
Cook Time5 minutes mins
refrigerator time2 hours hrs
Total Time2 hours hrs 30 minutes mins
Course: Salad
Cuisine: American
Servings: 6
- 2 large English cucumbers seeds removed and cut into 1/4-inch thick half moons
- 1 cup thinly sliced red onion or sweet onion
- 1/4 teaspoon white pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon fine sea salt
- 2 tablespoons white vinegar
- 2 tablespoons granulated sugar
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 3 tablespoons minced fresh dill
Cut the cucumbers in half lengthwise and with a spoon remove the seeds. Cut into 1/4-inch thick half moon shapes.
In a large bowl, whisk the vinegar, sugar, pepper, salt, garlic powder, mayonnaise, sour cream, and dill.
Add the cucumber and onion to the bowl and mix well to coat.
Cover and refrigerate for at least 2 hours but preferably overnight. Make sure to mix the salad at the halfway point. When ready to serve, taste test and season with more salt and pepper if required. Enjoy!
- If refrigerating overnight (recommended!), the salad can be drained of excess liquid and mixed with a touch more mayo and sour cream right before serving.
- Leftovers can be saved for up to 5 days.
Calories: 114kcal | Carbohydrates: 12.4g | Protein: 1.9g | Fat: 6.5g | Saturated Fat: 3.7g | Cholesterol: 21mg | Sodium: 246mg | Potassium: 172mg | Fiber: 0.9g | Sugar: 8.9g | Calcium: 61mg
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