Cucumber Salad causes a trip down memory lane…

At one point in my life, I lived with my aunt who introduced me to my favorite recipe. She made me a creamy cucumber salad that has been a mainstay in my diet since then, almost 25 years later! It’s perfect as a side dish for a heavy food that needs a palate cleanser. I paired this last night with Pho Soup, the recipe I shared earlier.

Creamy Cucumber Salad

  • 4 hothouse cucumbers thinly sliced
  • Salt and freshly ground black pepper
  • 2/3 cup sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons minced fresh dill
  • 1 tablespoon fresh lemon juice
  • 3 cloves garlic minced


  • Add cucumbers to a colander set over a medium bowl, salting in layers (I do about 4 layers, 1/4 teaspoon per layer). Let stand for 1 hour. Drain excess liquid and pat cucumbers dry.
  • Meanwhile, in a medium bowl combine sour cream, mayonnaise, dill, lemon juice, garlic, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Cover and chill while the cucumbers are draining.
  • In a large bowl, add drained cucumbers and sour cream mixture, tossing until evenly coated. Serve immediately (see notes).


The salad can be prepared up one hour in advance. Cover and chill until serving time. If you chill it longer than one hour, the sour cream mixture begins to separate and become watery, and the cucumbers may become too soggy.
I hope you make this and love it as much as I do. Some recipes are just meant to be shared. I want you to see how simple great food is to make. Let me know what you thought when you made it. Clearly I didn’t create this recipe, the link to the original website is above! Happy Cooking!
Kristy D Bock


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