Cucumber Salad with Sour Cream

This creamy cucumber salad features sour cream, red onions, and dill. It's the perfect summer side dish, and you can make it ahead of time.

Course Salad

Cuisine American

Prep Time 15

Rest time 1

Total Time 1 15

Servings servings

Calories 60kcal

¼ cup sour cream full-fat
1 tablespoon white wine vinegar
2 tablespoons dill weed chopped
1 large English cucumber thinly sliced; 12 ounces
½ small red onion thinly sliced or chopped
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper freshly ground

In a large bowl, mix the sour cream, vinegar, and dill.
¼ cup sour cream, 1 tablespoon white wine vinegar, 2 tablespoons dill weed
Add the cucumbers and onions.
1 large English cucumber, ½ small red onion
Mix well until the cucumbers are coated in the creamy dressing.
Cover the bowl with plastic wrap and refrigerate for one hour.
Before serving, sprinkle the salad with salt and pepper and mix again.
½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper

Seasonings, especially salt, are guidelines. Adjust to taste.
Not a fan of dill? Use cilantro or parsley instead.
I don't recommend distilled white vinegar. It's too acidic.
English cucumbers are elongated cucumbers wrapped in plastic to protect their unwaxed skin. They have fewer seeds than regular cucumbers and are firmer and less watery. If you can't get English cucumbers, regular cucumbers are fine.
You can keep this salad in an airtight container in the fridge for 3-4 days. Remix it before serving. It tastes better the second day after the flavors have had a chance to meld. I don't recommend freezing this salad.