Creamy Cucumber Salad

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

Prep Time 10 minutes
Cook Time 0 minutes
Course Salad
Cuisine American
Servings 8


  • 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


  • 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.
Scroll to Top