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–+ servings
sour cream cucumber salad recipe vegetarian gluten free summer salads with cucumber and onions dill vinegar and red onion

Cucumber Salad with Sour Cream

Kelly Jensen
This Creamy Cucumber Salad with sour cream and dill is perfect for a BBQ, summer cookout, or potluck dinner. Its sweet, savory, and tangy. Great way to use garden cucumbers. A light and refreshing salad that is great any time of year.
5 from 3 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American, Family Recipe
Servings 8 servings
Calories 94 kcal

Equipment

  • Mixing Bowl

Ingredients
  

  • 4 large cucumbers peeled and sliced
  • 1 sweet onion sliced
  • 1 teaspoon Sea Salt
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Accent seasoning salt
  • 1 cup sour cream
  • 1/4 cup fresh dill
  • 1 tablespoon sugar
  • 2 teaspoons Black Pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions
 

  • Peel the cucumbers, slice thinly, and soak in salted water (1 tsp of salt) for an hour in the fridge.
  • Drain in a colander and dry the cucumbers with a towel so all water has been removed. I dried them on a rack with a layer of paper towels. Don’t skip this step, or else the cucumbers will have too much water and the salad won’t be as crisp!
  • Once dry, add the cucumbers in the largest mixing bowl you have. Thinly slice an onion into large ribbons. Mix the remaining ingredients together in the bowl, and chill for 2 hours in the fridge before serving.

Nutrition

Calories: 94kcalCarbohydrates: 9gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 612mgPotassium: 270mgFiber: 1gSugar: 6gVitamin A: 377IUVitamin C: 7mgCalcium: 63mgIron: 1mg
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