Last summer, during one of those backyard potlucks where the kids ran barefoot and the lemonade pitcher stayed empty, I needed something cool, crisp, and quick to share. I had four cucumbers sitting in my fridge and a half tub of sour cream leftover from taco night—nothing fancy, but it sparked a memory.

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My grandmother used to toss together a cucumber salad so light and tangy, it would steal the spotlight from anything grilled. I started slicing and whisking without overthinking it, layering in sweet onion and just a touch of sugar, vinegar, salt, and pepper.

The first bite was creamy, sharp, and perfectly chilled, the kind of dish you keep sneaking bites of straight from the fridge. Everyone asked for the recipe. Now it’s become a regular in our rotation, especially on hot days when no one wants to turn on the stove. What started as a fridge cleanout has become one of our family’s simplest pleasures.

Short Description

Sour Cream Cucumber Salad is a light, creamy side made with thinly sliced cucumbers, sweet onions, and a tangy dressing—ideal for picnics, potlucks, or everyday meals.

Key Ingredients

½ cup sour cream
3 tablespoons white vinegar
1 tablespoon sugar
Salt & pepper to taste
4 medium cucumbers, peeled and thinly sliced
1 small sweet onion, thinly sliced

Tools Needed

Sharp knife or mandoline slicer
Large mixing bowl
Whisk or fork
Measuring spoons

Cooking Instructions

Step 1: Prep the Cucumbers and Onion
Peel and thinly slice the cucumbers. Slice the onion as thinly as possible. Combine both in a large bowl.

Step 2: Make the Dressing
In a separate bowl, whisk together the sour cream, white vinegar, sugar, salt, and pepper until smooth.

Step 3: Toss and Chill
Pour the dressing over the cucumbers and onions. Toss well to coat everything evenly. Cover and refrigerate for at least 30 minutes before serving for best flavor.

Why You’ll Love This Recipe

Cool and Creamy: The sour cream base is tangy and smooth, perfect on hot days.

Simple Ingredients: You likely have everything on hand already.

Quick to Prepare: Just a bit of slicing, mixing, and it’s ready.

Light and Fresh: A great alternative to mayo-heavy sides.

Versatile Side: Works with grilled meats, sandwiches, or as a salad topper.

Mistakes to Avoid & Solutions

Over-salting early: Salt draws out water—wait until the end to adjust.

Thick slices: Too thick, and they won’t absorb flavor well. Use a mandoline for even, paper-thin slices.

Serving too soon: Letting it sit allows the flavors to meld. Chill for at least 30 minutes.

Watery texture: If cucumbers release too much liquid, strain before serving or use paper towels to blot.

Using regular onions: Swap in sweet onions for milder flavor.

Serving and Pairing Suggestions

Serve as a chilled side with BBQ ribs, grilled chicken, or burgers.

Spoon over toasted rye bread for a fresh snack.

Add to grain bowls or pair with boiled potatoes for a simple summer dinner.

Ideal for potlucks, buffet spreads, and picnic baskets.

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 3 days.

Stir before serving as dressing may separate slightly.

Do not freeze—the cucumbers will become mushy.

For best texture, enjoy within 48 hours of making.

FAQs

1. Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt works well and adds protein with similar creaminess.

2. Do I need to salt the cucumbers first?
You can, but it’s optional. Salting and draining helps reduce water, but the dressing holds up fine without this step.

3. What type of cucumber is best?
English or Persian cucumbers work best for fewer seeds and thinner skins.

4. Can I make this ahead?
Absolutely. It tastes better after chilling for a few hours. Just stir before serving.

5. Is this recipe kid-friendly?
Yes! The sugar balances the tang, and kids love the crunch.

Tips & Tricks

Use a mandoline for ultra-thin, even slices.

Chill your bowl and dressing ahead of time for extra crispness.

Add chopped fresh dill or chives for an herbaceous twist.

Adjust sugar and vinegar to suit your taste—it’s a forgiving recipe.

Serve in a glass bowl to show off the pretty green and white layers.

Recipe Variations

Creamy Dill Cucumber Salad
Add 1 tablespoon chopped fresh dill and ½ teaspoon Dijon mustard to the dressing. It adds an herby bite.

Cucumber & Tomato Salad
Add halved cherry tomatoes and a few basil leaves. Swap vinegar for lemon juice for freshness.

Spicy Cucumber Slaw
Toss in a pinch of crushed red pepper or a drizzle of sriracha for a hint of heat.

Vegan Version
Use dairy-free sour cream or coconut yogurt for a completely plant-based option.

Final Thoughts

This cucumber salad is cold, crisp, and just creamy enough to feel comforting without being heavy. Some days, I eat it straight out of the bowl while standing at the counter. It’s that kind of dish—refreshing, reliable, and oddly satisfying.

It doesn’t need fancy ingredients or special equipment, just a few minutes and a little love. Recipes like this remind me that good food doesn’t have to be complicated. It just has to hit the spot. This one does, every single time.

Sour Cream Cucumbers Salad