My crisp and creamy cucumber salad is simple, fresh, tasty, and makes a great appetizer or side dish!
There are so many variations of cucumber salad out there. I don’t recall my mom ever making a creamy version of cucumber salad, but it’s a pretty common thing in Europe. I’ve had it at Polish friends’ homes. I’ve seen German versions. I’ve seen versions that add onion.
I decided to make my own using the ingredients commonly found in creamy cucumber salad – sour cream, dill, vinegar, and a bit of sugar.
I really didn’t want a watery salad, so I made sure to salt the cucumbers beforehand. It’s an extra step that’s worthwhile, especially if you won’t be serving the salad right away. I didn’t add too much vinegar because I didn’t want the salad to be too sour or watery, and too much sugar wouldn’t have been good either.
I sprinkled some sumac on to give the photos a little more contrast. It isn’t a traditional part of this salad, but its lemony taste complemented the salad nicely.
Chilling the salad before serving it makes it even better. This is a dish best served cold. 😉
How do you make your cucumber salad?
Questions? Let me know!
Creamy Cucumber Salad
A delectable creamy cucumber salad.
- 1 English cucumber sliced thin
- 2/3 cup sour cream
- 1 teaspoon white vinegar
- 1 teaspoon white sugar
- 1 tablespoon fresh dill chopped
- Pepper to taste
- Slice the cucumber fairly thin. Add it to a colander and sprinkle liberally with salt. Place it in the sink or on a plate to catch the water that will be released. Let it sit for about 30 minutes.
- Meanwhile, make the dressing by adding the sour cream, vinegar, sugar, dill, and pepper to a bowl (you may use the bowl you plan on making the salad in).
- Once the cucumber is ready, dry it off using paper towel. Toss it with the dressing. Chill before serving.
- Serves 2-4 as an appetizer or side salad. Recipe is easily doubled.