This creamy cucumber salad is simple to make and a great side dish for almost anything. I’ve been eating this one since I was a kid. My mom made it all the time and I would pick out all the onions and only eat the cucumbers. Of course, I love the onions now that I’m a “grown-up” and I’ve been making it myself for many years. It’s one of those recipes that you don’t really need a recipe for, but of course it would be really stupid if I was just telling you add a bunch of sour cream and then keep adding vinegar until you like the way it tastes, so I measured everything out for you this time.
Just make sure to let the cucumber salad sit in the fridge for a bit before serving to let the flavors blend and allow the cucumber juice to loosen the sauce a little – about 30 minutes. (You can definitely skip this step if you’re in a rush though)
Creamy Cucumber Salad
Ingredients
- 3 English cucumbers sliced into half-moons
- 1 medium yellow onion diced
- 1 1/2 cups sour cream
- 3 tablespoons vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a large bowl, add cucumbers, onion, sour cream, vinegar, salt and pepper.
- Stir the mixture until the sauce is smooth.
- Refrigerate for at least 30 minutes before serving to allow flavors to combine.
