Easy Creamy Cucumber Salad

This Easy Creamy Cucumber Salad is a favorite summer side dish perfect for all your cookouts and takes only 10 minutes of hands-on time!

Prep Time 10

Inactive Time 1

Total Time 1 10

Servings servings

Peel the cucumber(s) and cut into thin slices.
12 ounces salad cucumbers
Place the cucumber slices in a colander and sprinkle with the salt. Put the colander on a plate to catch any juices that drain from the cucumbers. Set aside for one hour.
1 tablespoon salt
Mix together the remaining ingredients and place in the refrigerator while the cucumbers are draining.
¼ cup sour cream, 2 green onions, 2 tablespoons chopped fresh dill, 1 tablespoon vinegar, Pinch of sugar, Pinch of salt and pepper
After an hour, rinse the cucumbers and pat dry with paper towels.
Toss cucumbers with the dressing and serve.

I prefer salad (or Kirby) cucumbers, but you can use any type available. If using English cucumbers, you can usually skip the peeling step because they're not as bitter as other varieties.
Substitute 2 teaspoons dried dill weed for the fresh dill.
Apple cider vinegar may be substituted for the white vinegar.
This recipe is best the same day it's made, but can be kept for a few days in the refrigerator. Place the leftovers in an airtight container with a tight-fitting lid and keep them cold.