Creamy Cucumber Salad with Sour Cream

Here’s an ultra refreshing side dish: creamy cucumber salad with sour cream! The silky sauce with dill and shallots brings an irresistible flavor.

Cucumber salad with sour cream

I grew up eating cucumber salad with vinegar: a tangy, savory sweet salad of thin crunchy cucumbers. The moment that summer hit, this salad was on the menu for Sunday dinners and potlucks. It’s so refreshing: in fact, it’s hard to stop eating! Alex and I have found a new variation that we’re big fans of: this creamy cucumber salad with sour cream! Adding a bit of sour cream makes an irresistibly creamy sauce. While it has a summery vibe, this delicious salad works any time of the year.

What’s in this creamy cucumber salad?

There are just a few ingredients you’ll need for this cucumber salad with sour cream. Here’s the breakdown:

  • English cucumbers: English cucumbers have a mild-flavored skin that you don’t need to peel. They have a more delicate flavor than standard cucumbers and a prettier green flavor. If all you can find is standard, peel them.
  • Shallots: Shallots have a milder flavor than red onion, making them the perfect delicate onion for this dish.
  • Sour cream: All you need is 1/2 cup, and it makes a quick sauce!
  • Fresh garlic: This brings big flavor to the sauce.
  • Dried dill: Dried dill brings big flavor, and lets this salad be made year round.

Love sour cream? Try these Top Sour Cream Recipes.

Cucumber salad with sour cream

How to make creamy cucumber salad with sour cream

Step 1: Make and refrigerate the sauce.

The sour cream sauce in this cucumber salad needs some time to refrigerate so that the flavors can meld. Throw together the sour cream with the flavorings (shallot, vinegar, garlic, salt and pepper), then pop it in the fridge while you drain the cucumbers.

Step 2: Salt and drain the cucumbers.

Cucumbers are made of mostly water. So in this creamy cucumber salad, it’s important to let some of that moisture drain off before you add it to the creamy sour cream. To do so, you’ll cut the cucumber into paper thin slices. Then place them all in a colander and add some generous pinches of salt. This draws out the moisture in this veggies! It will drain out of the colander, and you can pat the slices dry with a towel before using them.

Step 3: Mix and enjoy!

And that’s all! Just mix together the two components and you’ve got one very delicious cucumber salad with sour cream.

Cucumbers

Make ahead instructions

One thing to note about this creamy cucumber salad. Because cucumbers are made of water, they become more watery as they sit. This cucumber salad becomes watery after 2 hours of sitting. So if you want to make it ahead, there’s a simple fix: make the cucumbers and sour cream sauce in advance and store them in separate containers in the refrigerator. Then mix the salad together directly prior to serving!

Cucumber salad with sour cream

Another name for it? Mizeria.

Mizeria is another name for this salad. Mizeria is a Polish creamy cucumber salad that’s made with cucumbers, sour cream, lemon juice or vinegar, sugar, and dill. Usually fresh dill is used in the salad, but otherwise it’s very similar. It’s one of the most popular salads in Poland. Tell us: did you grow up eating this salad?

More cucumber salad recipes

Cucumber salads are quite common in different cuisines around the world! Here are our favorites:

  • German cucumber salad features thinly sliced cucumbers and onions marinated in vinegar.
  • Shepherd salad from Turkey features tomatoes, cucumbers, feta and olives, covered in a lemony vinaigrette.
  • Greek salad uses much of the same ingredients, but arranged in a flat layer on a plate.
  • Thai cucumber salad features red pepper, cashews and cilantro, covered in a vinaigrette made with Thai red curry paste.
Cucumber salad with sour cream

This creamy cucumber salad with sour cream recipe is…

Vegetarian and gluten-free.

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Cucumber salad with sour cream

Creamy Cucumber Salad with Sour Cream


1 Star2 Stars3 Stars4 Stars5 Stars (34 votes, average: 4.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Diet: Vegetarian

Description

Here’s an ultra refreshing side dish: creamy cucumber salad with sour cream! The silky sauce with dill and shallots brings an irresistible flavor.


Scale

Ingredients

  • 2 medium shallots
  • 1/2 cup sour cream
  • 2 tablespoons white vinegar
  • 1 teaspoon dried dill (or 3 tablespoons chopped fresh)
  • 1 garlic clove, grated
  • 1/2 teaspoon kosher salt, plus more for sprinkling
  • Fresh ground black pepper
  • 2 large English cucumbers (2 pounds), or peeled standard cucumbers

Instructions

  1. Thinly slice the shallots (separate them into rings with your fingers). In a small container, stir together the shallots with the sour cream, white vinegar, dried dill, grated garlic clove, kosher salt, and black pepper. Cover and refrigerate for 1 hour.
  2. Meanwhile, thinly slice cucumbers and place them in a colander (if using standard cucumber, peel them first; English cucumbers don’t need to be peeled). Toss the slices with several larger pinches of kosher salt and rest 45 minutes. Remove them from the colander and pat them dry.
  3. When ready to serve, gently stir together the cucumbers and dressing (don’t stir too vigorously or it will cause bubbles). Serve immediately or refrigerate up to 2 hours; it gets watery if you refrigerate for too long with the sauce. If you’d like to prepare it in advance, refrigerate the components separately until serving.

  • Category: Salad
  • Method: Raw
  • Cuisine: Salad

Keywords: Cucumber Salad with Sour Cream

More summer sides and salads

Want more salads? Here are some of our best salads and summer sides:

Cucumber salad
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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

4 Comments

  • Reply
    Karen Milano
    April 18, 2020 at 12:52 am

    This recipe just made my day. My grandmother would make this for all of our big celebrations or holiday meals. I would always make sure my seat was right by the serving dish. My absolute favorite. Now as an adult I make this dish and always think of her. I’ve never seen it out in restaurants or eateries so when I came across it on your site…all of the memories came back. I hope through your fabulous recipe ideas, more people try it. You made me smile today. Thank you. Keep doing your thing, I love your ideas.

    • Reply
      Alex Overhiser
      April 18, 2020 at 8:20 pm

      Thank you! This recipe is reminiscient of our childhood as well :)

  • Reply
    Lisa
    April 28, 2020 at 2:37 pm

    My friend is from Saipan and this salad was one of her favorites growing up.

  • Reply
    Anonymous
    May 5, 2020 at 11:45 pm

    We have this dish (with small adjustments) every Christmas for my last 37 years on earth! It’s by far my favorite dish of any holiday! During the quarantine I’ve been making this almost weekly!!! Delish!!!

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