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Creamy Cucumber Salad

A refreshing and easy-to-make creamy cucumber salad perfect for summer picnics and barbecues, featuring cucumbers in a tangy sour cream dressing.
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Prep Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large cucumbers Thinly sliced
  • 1 cup sour cream Can substitute with Greek yogurt for a lighter option
  • 2 tablespoons vinegar Apple cider or regular vinegar works well
  • 1 tablespoon sugar Adjust according to taste
  • 1 teaspoon salt To taste
  • Pepper To taste
  • Fresh dill or parsley Fresh herbs Optional, for garnish

Method
 

Preparation
  1. Slice the cucumbers thinly, aiming for even slices for uniform texture.
  2. In a mixing bowl, combine the sour cream, vinegar, sugar, salt, and pepper. Give it a gentle whisk until it’s creamy and smooth.
  3. Toss the sliced cucumbers into the dressing, making sure each piece is beautifully coated.
  4. If you have fresh dill or parsley, sprinkle some on top for a pop of color and flavor.
  5. Pop the salad in the fridge and let it chill for about 20 minutes before serving to allow the flavors to marry.

Notes

For best results, consume the salad within a day or two for optimal crunch. Consider salting your cucumber slices for 10 minutes before mixing to reduce excess moisture.