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Creamy cucumber salad in serving bowl.

Creamy Cucumber Salad

Creamy cucumber salad, a refreshing summer salad with seasonal cucumbers and onions in a simple sweet and tangy sour cream and dill dressing dressing.
Course Side Dish
Cuisine American
Keyword creamy cucumber salad, cucumber salad, sour cream cucumbers
Prep Time 15 minutes
Chill time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 169kcal
Author Kelly Wildenhaus | the hungry bluebird


  • 2 large cucumbers about 1½ to 2 pounds
  • ½ medium sweet onion, thinly sliced
  • 1 cup sour cream
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon dry dill weed or minced fresh dill, 1 to 2 tablespoons
  • Kosher salt and fresh cracked pepper


  • Peel and halve the cucumbers lengthwise. If necessary, scoop out the seeds and slice thinly crosswise. Place in large bowl and add sliced onions.
  • In separate bowl, whisk together sour cream, cider vinegar, sugar and dill until sugar is dissolved. Season with a little salt and pepper.
  • Add dressing to cucumber and onions, toss well to combine. Cover with plastic wrap and refrigerate for at least 1 hour or longer, stirring occasionally. Serve and enjoy!


  • It's totally fine not to peel or seed the cucumbers, it's a personal preference.
  • Regular white vinegar can be substituted for the apple cider vinegar.
  • Fresh dill can be used instead of dry, you'll need more of it, adjust to taste.


Calories: 169kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 25mg | Potassium: 320mg | Fiber: 1g | Sugar: 12g | Vitamin A: 461IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 1mg