Description
A light and refreshing side dish, Mom’s Creamy Cucumber Salad features crisp cucumbers tossed in a tangy, slightly sweet dill dressing. It goes particularly well with rich and savory dishes. Ready in just 10 minutes, it’s perfect for barbecues, potlucks, or quick family dinners.
Ingredients
Units
- 2 medium cucumbers, half peeled, de-seeded and sliced
- 1/2 cup sour cream (substitute with half Greek Yogurt or mayo, if desired)
- 2 tablespoons distilled white vinegar (or white wine vinegar, or lemon juice)
- 1 teaspoons honey (or white sugar)
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon salt
Instructions
- Prep the Cucumbers: Wash the cucumbers thoroughly. Use a vegetable peeler to partially peel the skin, leaving some strips for texture and to make it a little fancy. Slice the cucumbers in half lengthwise, scoop out the seeds with a spoon, and cut into thin half-moon slices.
- Make the Dressing: In a large mixing bowl, whisk together the sour cream, vinegar, honey, dill, and salt until the mixture is smooth and creamy.
- Combine: Add the sliced cucumbers to the bowl with the dressing. Gently toss until all the cucumbers are evenly coated in the creamy mixture.
- Chill (Optional): I highly suggest refrigerating the salad for 15-20 minutes before serving to let the flavors meld together. Serve immediately after chilling.
This salad is best served the day you make it because the vinegar will pull water from the cucumbers. Leftovers will keep about 1 day in the refrigerator in a glass container with a lid.
Notes
If you’re prepping ahead, keep the cucumbers and dressing separate until just before serving to maintain the crispness of the cucumbers.