Creamy Cucumber Salad

Creamy cucumber salad combines diced English cucumbers, red onion, and celery with a tangy sour cream dressing infused with fresh herbs, resulting in a refreshing and flavorful side dish perfect for summer gatherings.

Course Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings Servings

Calories 122kcal

Author Meghan Birnbaum

Equipment

Cutting board
Knife
Medium mixing bowl
Whisk or spoon
Measuring cups and spoons
Refrigerator

Ingredients

2 English cucumbers diced
½ red onion diced
1 large celery stalk diced
8 ounces sour cream full fat
¼ cup lemon juice
3 tablespoons sugar
1 teaspoon salt
2 teaspoons fresh dill weed
2 teaspoons fresh tarragon
1 teaspoon celery seed

Get Recipe Ingredients

Instructions

Dice the cucumber, onion, and celery into approximately the same size and set aside.
In a medium mixing bowl, combine sour cream, sugar, salt, dill weed, tarragon, and celery seed together. Whisk until well combined.
Add the diced vegetables to the bowl and fold together gently to combine, ensuring the vegetables are evenly coated with the creamy dressing.
Place the salad in the refrigerator for at least an hour prior to serving to allow the flavors to meld together and for the salad to chill.
Serve chilled and enjoy!

Video

Notes

Storage: Store creamy cucumber salad in an airtight container in the refrigerator for up to 3 days.
Reheating: Creamy cucumber salad is best served chilled and does not require reheating.
Freezing: Creamy cucumber salad is not suitable for freezing due to its high water content, which may result in a change of texture when thawed.

Nutrition