Creamy Cucumber Salad with Sour Cream

Ingredients

• cucumbers - firm English cucumbers or seedless cucumbers are best but you can use regular cucumbers as well
• sour cream - I recommend full-fat sour cream
• white vinegar
• dried dill
• salt and black pepper

Step by step

1. Slice cucumbers into thin rounds using a sharp knife.
2. In a large bowl, whisk together sour cream, vinegar, dill and salt & pepper.
3. Add sliced cucumbers to the sour cream dressing and stir to coat.
4. Chill salad at least 1 hour.

Tip: English cucumbers are more firm with less seeds than fresh garden cucumbers. If you are not using English cucumbers, use a paper towel to blot excess water from the sliced cucumbers to prevent the salad from turning out runny.

Variations and add-ins

• substitute lemon juice, white wine vinegar, or champagne vinegar for the white vinegar
• omit the dill if you are not a fan
• add diced red onion or white onion, I do not recommend using yellow onions in this recipe. If using white onions, soak the onion slices in cold water for a few minutes to reduce the "bite" and blot dry before adding to the recipe
• add a bit of flavor with garlic powder or paprika to enhance the flavor to your taste

FAQs

Serving suggestions

This creamy cucumber salad recipe is a delicious side dish, perfect alongside other summer staples like potato salad, corn and avocado salsa, macaroni or pasta salad as sides to accompany your summer bbq, steaks, burgers, hot dogs, pork chops, or generally any protein.

Storage

Keep leftovers in an airtight container or covered with plastic wrap in the refrigerator up to 3 days. I do not recommend freezing this recipe.