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Creamy Cucumber Salad

A refreshing and creamy cucumber salad is perfect served with fish or eaten alone! Refreshing summer side dish.
Prep Time10 mins
Total Time10 mins
Course: salads
Cuisine: American
Keyword: cucumber salad
Servings: 4 -6
Calories: 69kcal


  • 1 large seedless European cucumber
  • 3/4 tsp kosher salt divided
  • 1/2 cup sour cream
  • 1 tbsp snipped fresh chives
  • 1 tbsp snipped fresh dill weed*
  • 1 tbsp champagne or white wine vinegar
  • 1/4 tsp black pepper


  • *1/4 tsp of dried dill may be subbed for the fresh. If you prefer, omit the dill and use 2 tbs snipped fresh chives.
  • Slice cucumbers about 1/8-inch thick. Place them in a colander or fine mesh strainer over a bowl and sprinkle with 1/2 tsp of the salt. Using your hands, mix them well so the salt gets distributed. Let them sit for 1 hour.
  • Using paper towels, place cucumber slices in single rows across. Place more paper towels on top of the slices. Press to absorb water. You need to get them as dry as you can so the dressing will stick to the cucumbers. Dry the bowl that was under the cucumbers and place dried cucumber slices in it.
  • In a separate bowl, mix the sour cream, vinegar, dill, chives, pepper and remaining salt. Mix well and pour over cucumber slices, mixing well to coat.
  • This is best served as soon as you make it, but it can be kept for up to 24 hours in the fridge (although some remaining water may seep out of the cucumbers, but it doesn't affect the taste).


Serving: 1person | Calories: 69kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 461mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 291IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg