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.

Course Salad, Side Dish

Cuisine American

Keyword Cucumber Salad with Sour Cream

Prep Time 15

Total Time 15

Servings servings

Calories 77kcal

Author Dana DeVolk

Ingredients

2/3 cup sour cream
2 tablespoons red wine vinegar
1 clove garlic minced
2 teaspoons honey
1 teaspoon dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
.5 ounce chives thinly sliced (5 tablespoons)
1 tablespoon fresh dill chopped
1 1/2 pounds English cucumbers thinly sliced

Instructions

Whisk together the sour cream, vinegar, garlic, honey, dijon, salt, and pepper in a large bowl.
2/3 cup sour cream, 2 tablespoons red wine vinegar, 1 clove garlic, 2 teaspoons honey, 1 teaspoon dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
Add the chives and dill, stir to combine.
.5 ounce chives, 1 tablespoon fresh dill
Add the cucumbers and stir, coating everything in the dressing. Serve immediately or chill until serving.
1 1/2 pounds English cucumbers

Notes

Use a sharp knife or mandoline for even slices.
Pat cucumbers dry with a paper towel before mixing to reduce excess water.
Let the salad chill in the fridge for at least 30 minutes to blend the flavors.
Add the salt after slicing the cucumbers to help draw out extra moisture.
Use full-fat sour cream for the best flavor and texture.
Taste the dressing before adding the cucumbers—you can always tweak the tangy sour cream mix to your liking!

Nutrition