Cucumber Salad with Sour Cream
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.
Servings: 8 servings
Calories: 94kcal
Cost: $1
Equipment
Ingredients
- 4 large cucumbers peeled and sliced
- 1 sweet onion sliced
- 1/4 cup fresh dill
- 1 tablespoon granulated sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon each sea salt and black pepper
- 1 tablespoon white vinegar
- 1 cup sour cream
Instructions
- Peel cucumbers (optional) and slice cucumbers into thin slices. Place the slices in a large serving bowl.
- To the cucumbers, add the sliced onions and fresh chopped dill.
- Add in the granulated sugar, onion powder, garlic powder, salt, and pepper.
- Pour in the white vinegar and add the sour cream. Stir well to combine until the salad is coated. Serve immediately, or refrigerate for later.
Notes
Pro Tips
You can peel the cucumbers if you want, or leave the skins on! I like to peel them in stripes, so you can see a little of the peel for aesthetics.
For a tangier salad, add more vinegar if desired.
If making this recipe ahead of time, cover and refrigerate the salad after following the instructions below. Before serving, remove the cucumber salad 30 minutes prior to serving and stir well. Garnish with extra dill if desired.
Dietary Modifications
- This recipe is vegetarian and does not contain meat. To make vegan, use a plant-based sour cream.
- To make this recipe gluten free, make sure any ingredients you are adding (like the sour cream or spices) are certified gluten free.
Nutrition
Calories: 94kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 612mg | Potassium: 270mg | Fiber: 1g | Sugar: 6g | Vitamin A: 377IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 1mg