Creamy Cucumber Salad

Name: Creamy Cucumber Salad
Prep time: 15 min
Total time: 255 min
Ingredients: 3 to 4 medium cucumbers (peeled and thinly sliced); Salt; 1 small sweet red onion (thinly sliced); ½ cup sour cream; 2 tablespoons white vinegar; 1 tablespoon freshly snipped chives; 2 teaspoons freshly snipped dill; ¼ teaspoon black pepper

This Creamy Cucumber Salad recipe is incredibly easy and the taste is out of this world. Make this summer side dish for your next cookout, picnic or pot lucks. It doesn’t get much better than this easy BBQ salad!

There is no reason to spend a lot of money on these amazing side dishes. You can make it at home incredibly easily and for a fraction of the cost.

This simple summer side dish ranks right up there with my lemony macaroni salad and fresh corn salad.

For something different, serve this cucumber salad with sloppy joe burgers or hot dogs with homemade hot dog chili and wash it all down with a homemade mango sangria.

What Makes Amish Cucumber Salad Different?

Amish cucumber salads differ from your traditional cucumber salad in three ways: its method of preparation, the dressing, and the simple ingredients used (sooo, pretty much in every way!). The dressing doesn’t contain any mayonnaise or sour cream but instead, relies on a vinegar-based dressing that is lightly seasoned with salt, sugar, and occasionally, dill. The sugar balances out the acids in the dressing. The cucumber is peeled then mixed with the dressing. It is refrigerated overnight (or, at least several hours) to let the flavors mingle. This recipe holds true to much of what makes an Amish salad special except for the addition of sour cream in the dressing.

Prep Time: 15 minutes

Chill Time: 4 hours

Yields: 8 servings

Ingredients

3 to 4 medium cucumbers, peeled and thinly sliced
salt
1 small sweet red onion, thinly sliced
½ cup sour cream
2 tbsp white vinegar
1 tbsp freshly snipped chives
2 tsp freshly snipped dill
¼ tsp black pepper

Instructions

Prepare a large baking sheet with layers of paper towel.
Peel and thinly slice cucumbers with a mandoline or a sharp knife.

Next, you will need to remove some of the moisture from the cucumbers. Create a single layer of sliced cucumbers on the paper towels. Sprinkle with salt. Add another layer of paper towels before repeating cucumbers

Press the top of the paper towels to remove any excess water. Transfer sliced cucumbers to a bowl. Add the sliced onions.
Refrigerate for 3-4 hours

Mix together the sour cream, vinegar, chives, dill, and black pepper. Add to cucumbers and toss to coat.

Serve immediately.

FAQs

What sort of cucumbers should I use?

I like using regular cucumbers for this recipe. You can use any type of cucumbers that you have on hand like pickling cucumbers or English cucumbers.

Do I have to use sugar?

Nope. The sugar is intended to balance out the acidity but if you would prefer a non-sweet salad, leave it out.

Can I use something other than sour cream?

Yes, you can. Mayonnaise works well, as does Greek yogurt. Choose whichever one you prefer the taste of.

Why do I need to peel the cucumbers?

You don’t NEED to peel the cucumbers; some people dislike the texture and find it has a bitter taste. But if you want them on, by all means, leave the skins on.

How To Store Creamy Cucumber Salad

Put the salad in an airtight container and put it in the fridge for up to 3 days. Any longer than that and the cucumbers will release excess liquid and the salad will get soggy. When you want to eat it some more, give it a good stir.