Cucumber Salad is light and refreshing – a classic recipe that’s almost a requirement at summer parties and a nice change from pasta salads. Crisp cucumbers and onions are tossed in a lick-the-bowl-delicious sour cream dressing. If you have any leftover the next day it makes an amazing filling for a sandwich!
Ingredients for this recipe: cucumbers, onions, sour cream, cider vinegar, sugar, salt, cracked pepper
Table of Contents
Cucumber Salad Like Mom’s
This creamy cucumber salad was pretty much a daily dish all summer long when I was growing up. My mom sliced our garden cucumbers into a bowl of salt and left them for about a half hour. After that she rinsed them well, patted dry, and added the onions and sour cream mixture.
I was so addicted. In fact, I loved when there were enough left that I could make a sandwich out of them.
After the cucumbers were gone Mom would just add more cucumbers to the dressing that was left in the bowl. I’m sure that by today’s standards that’s all kinds of dangerous but back then it was a standard practice.
This summer side dish is so refreshing that it’s a welcome addition to the dinner no matter how hot and muggy it is outside.
Creamy Cucumber Salad FAQs
This is probably one of the easiest summer side dishes known to man but if you’ve never made it before you may have a couple of questions. Here are the most common questions that I am asked about my favorite cucumbers in sour cream!
You can! It will have a slightly different texture and taste but it’s definitely an acceptable substitute.
Use regular cucumbers from the store and peel them or you can use the English cucumbers – no need to peel. Of course, if you have access to fresh cucumbers from the garden those are the best!
This is called “sweating”. The salt removes some of the water from the slices and keeps the cucumbers from getting soggy in the dressing.
I used white onions in this recipe but yellow or red onions are fine, too. It just depends on the look you want.
It will be fine for at least 4 days if you store it, tightly covered, in the refrigerator. Maybe longer, we’ve just not ever had any last that long.
You can. Your salad may get a little watery but it will taste fine.
Variations on This Recipe
With a plethora of fresh summer produce it’s good to have a few recipes that use it while it’s in season – and this is one of the best.
There are so many ways you can make this recipe you own! Different herbs, different amount sugar, you can even stir in different vegetables. Here are some ideas to get you started.
- Add fresh dill instead of parsley.
- Use Greek yogurt instead of sour cream.
- Try half mayonnaise and half sour cream or even all mayo.
- Add a squeeze of lemon.
- Add a clove of garlic, minced.
- Dice jalapenos in a small dice and stir it in.
- Add sliced, quartered, or diced ripe tomato.
- Consider adding some Ranch dressing to taste.
More Great Summer Sides
Cool, creamy salads are such a refreshing compliment to grilled meats and other summer recipes. I have several that have been family traditions every summer for as long as I can remember…
And that’s a long time.
Creamy cucumber salad and other side dishes made with dairy or mayo need to be handled carefully if you will be eating outside. Be sure to keep these foods chilled.
- Macaroni Salad is classic, isn’t it? Tender elbow macaroni, finely chopped vegetables, and plenty of green olives enveloped in a creamy dressing. YUM!
- Pea Salad disappears really fast at picnics and potlucks. Tender-crisp peas, cheddar, and bacon in a creamy dressing? Yes please!
- BBQ Macaroni Salad is like old fashioned macaroni salad but has the tangy addition of bbq sauce to the dressing. So good.
- Cowboy Caviar or Black Eyed Pea Salad has always been one of my favorites with its earthy, spicy flavors.
- Creamy KFC Coleslaw Copycat is almost required if you’re serving fried chicken! SO good.
You May Need
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These cute red and white serving bowls are the best option for taking chilled foods to potlucks and picnics. Since they’re insulated the food stays cold and less chance of spoilage in the heat. They have their own covers, too.
Easy, Creamy Cucumber Salad Recipe
I could eat this stuff all day long, every week, all summer. I especially love to take the leftovers and make sandwiches with them. I use lots of cracked black pepper because Mom did but I know some people prefer to use white pepper so the finished dish doesn’t look speckled.
Summer Party? Be sure to check out these holiday menus! It makes planning your party so easy! I’ve put together clickable menus for several different holidays and I’ll add to them as I have time. Take a look!
If you love this recipe please give it 5 stars!
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- 4 cups Cucumbers, peeled and sliced
- 1 tablespoon salt
- 1 cup onion, peeled and sliced – more or less to taste
- 3/4 cup sour cream, don't use nonfat
- 1 tablespoon cider vinegar
- 1 tablespoon sugar, more or less to taste
- Salt and pepper to taste
- Place the cucumber slices in a bowl and sprinkle with the tablespoon of salt – stir gently so all the slices are coated with the salt.
- Let stand for 30 minutes.
- Pour out any liquid in the bowl and rinse the salt off the cucumber slices. Pat dry.
- Toss the cucumbers and onions together in a large bowl.
- Add the dressing, stirring to coat the cucumbers completely.
- Chill for at least 30 minutes to allow the flavors to blend.
- Whisk the sour cream, vinegar, and about 2 teaspoons of sugar together.
- Taste and add more sugar if desired.
- Add salt and pepper to taste.
- Spoon over the cucumbers as directed above.
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