Creamy Cucumber Salad
Classic summer recipe with fresh cucumbers in a creamy sour cream dill sauce that's perfect for parties.
- 2 english cucumbers can peel if desired
- ½ medium red onion thinly sliced
- ½ c. sour cream
- 1 Tbsp white vinegar
- 1 tsp white sugar
- 1 Tbsp fresh dill minced
- Salt and Pepper to taste
Peel the cucumbers, if desired and slice into thin slices.
Combine dressing ingredients in a large bowl. Add cucumbers and toss to coat.
Cover and refrigerate at least one hour before serving.
How do you keep cucumber salad from getting watery?
Cucumber has a lot of water which can leak out and turn your salad watery. To avoid this it’s best to serve it within an hour of making it. The longer the salad sits it will get more watery.
If it’s going to be sitting out or in the refrigerator for more than an hour you can drain the cucumber first. Place the slices in a colander and sprinkle them with salt. Leave them for 30 minutes or so – the salt will draw out the water and it will drain off. Rinse the slices and pat them dry and then make the salad.
Do you peel cucumbers for salad?
It depends. If it has thin skin you don’t have to peel them. If the skin is thicker it will add a bitter flavor to your salad so I would peel it.
How long will it keep in the refrigerator?
It will keep for several days, but the dressing may get thinned from the water from the cucumbers. If you plan to keep it in the refrigerator I would salt and drain the cucumber first as I mentioned before. The salad will keep better that way.
How far in advance can you make it?
The best way to make it ahead is to wait to add the cucumber. You can make the dressing up to days in advance. On the day you want to serve it, slice the cucumber, onion, and toss them with the salad. It won’t take any time at all!
Calories: 90kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 27mg | Potassium: 283mg | Fiber: 1g | Sugar: 5g | Vitamin A: 350IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg