Creamy Cucumber Salad with Sour Cream

With just a few simple ingredients, you’ll have a Cucumber Salad with Sour Cream that pairs perfectly with grilled meats, sandwiches, or even a light lunch on its own.

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Looking for a cool, creamy side dish that’s super simple and packed with flavor? This Cucumber Salad with Sour Cream is just what you need, especially on a hot summer day.

This salad is made with crisp cucumbers, fresh herbs like dill and chives, and a smooth, tangy dressing made from sour cream, red wine vinegar, garlic, and a touch of honey.

It’s a great way to use up fresh cucumbers from the garden or the local grocery store.

The creamy texture and cool crunch make it one of my favorite summer salads to whip up when the weather is warm.

The sour cream dressing is super tasty—kind of like a ranch, but better (especially cuz it’s homemade).

The garlic and mustard give it some kick, while the honey adds just a touch of sweetness.

You can use English cucumbers, Persian cucumbers, or even regular cucumbers. Whatever kind you have on hand!

Whether you’re prepping for a summer cookout or just want a perfect side dish for pork chops or chicken, this Cucumber Salad with Sour Cream is a must-try!

1. So Easy to Make: Just slice, mix, and stir. No cooking needed!
2. Cool and Creamy: The creamy sour cream and herbs make every bite fresh and flavorful.
3. Perfect for Summer: It’s light, refreshing, and ideal for summer months or picnics.

• Sour cream
• Red wine vinegar
• Garlic
• Honey
• Dijon mustard
• Kosher salt
• Black pepper
• Chives
• Fresh dill
• English cucumbers

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE CUCUMBER SALAD WITH SOUR CREAM:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• CAN I USE A DIFFERENT KIND OF CUCUMBER?
• WHAT ELSE CAN I ADD TO THIS?
• CAN THIS BE MADE AHEAD?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Creamy Cucumber Salad with Sour Cream

1. Whisk together the sour cream, vinegar, garlic, honey, dijon, salt, and pepper in a large bowl.
2. Add the chives and dill, stir to combine.
3. Add the cucumbers and stir, coating everything in the dressing. Serve immediately or chill until serving.

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CAN I USE A DIFFERENT KIND OF CUCUMBER?

Yes!

While English cucumbers are great because they have thin skin and fewer seeds, you can also use Persian cucumbers, young cucumbers, or even regular cucumbers.

WHAT ELSE CAN I ADD TO THIS?

You can add all sorts of extras based on your personal taste!

Try tossing in sliced red onion, green onions, or even cherry tomatoes for a little color and crunch.

In the end, you get to decide what goes in.

I’ve got a few more additional ideas in a list down below.

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CAN THIS BE MADE AHEAD?

Absolutely.

This salad actually tastes better after it sits for a little while. Just know that the cucumbers may release extra water into the dressing.

A quick stir before serving takes care of it. Nice and easy!

ANY ADDITIONS?

This isn’t the only way to go, for sure. Try a few additions from down below.

• Sliced red onion or sweet onion
• Chopped green onions
• A squeeze of fresh lemon juice
• Sliced radishes for extra crunch
• Crumbled feta cheese
• Chopped fresh parsley or mint
• A sprinkle of paprika or cayenne
• Garlic powder for more zing

ANY SUBSTITUTIONS?

You got it! Try out some new things to suit your own needs and taste buds.

• Use plain Greek yogurt instead of sour cream for a lighter version
• Try white wine vinegar, apple cider vinegar, or white vinegar instead of red wine vinegar
• Swap fresh dill for dried dill (just use less)
• Use sea salt if you don’t have kosher salt
• Replace garlic with garlic powder if needed
• Use chopped shallots or yellow onion instead of chives

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ROOM TEMPERATURE: This salad should not sit out for too long.

If you’re serving it at a party, keep it chilled.

No more than 1 hour out of the fridge is best.

REFRIGERATOR: Store in an airtight container or covered with plastic wrap in the fridge.

It will stay fresh for up to 2 days.

Just stir it before serving to mix the excess liquid back into the dressing.

FREEZER: This salad doesn’t freeze well.

The cucumbers will lose their crunch and get mushy.

It’s best to enjoy it fresh or within a day or two.

This cucumber salad with sour cream is one of the best recipes to have in your back pocket.

It’s fast, fresh, and full of great flavor.

Plus, it’s one of those easy side dishes that go with just about everything. 

It might just become your new favorite way to beat the heat with a spoonful of something cool, creamy, and delicious.

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Learn more about the author, Dana DeVolk, on our ABOUT ME page!