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Creamy cucumber salad on a blue plate.

Creamy Cucumber Salad

Maybe you forgot all about Creamy Cucumber Salad, or maybe you’ve never had it at all. Either way, this German favorite is about to become your crunchiest best friend. Imagine crisp cucumber slices, lots of fresh dill, and a punchy sour cream dressing that comes together in minutes.
Course Salad, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Salting Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings (1 cup each)
Calories 97kcal


  • 4 hothouse cucumbers thinly sliced
  • Salt and freshly ground black pepper
  • 2/3 cup sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh dill minced
  • 1 tablespoon fresh lemon juice
  • 3 cloves garlic minced


  • Add cucumbers to a colander set over a medium bowl, salting in layers (I do about 4 layers, 1/4 teaspoon per layer). Let stand for 1 hour. Drain excess liquid and pat cucumbers dry.
  • Meanwhile, in a medium bowl combine sour cream, mayonnaise, dill, lemon juice, garlic, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Cover and chill while the cucumbers are draining.
  • In a large bowl, add drained cucumbers and sour cream mixture, tossing until evenly coated. Serve immediately (see notes).



The salad can be prepared up one hour in advance. Cover and chill until serving time. If you chill it longer than one hour, the sour cream mixture begins to separate and become watery, and the cucumbers may become too soggy. 


Calories: 97kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 52mg | Potassium: 252mg | Fiber: 1g | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg