Creamy Cucumber Salad
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This Creamy Cucumber Salad has all the flavors of fresh cucumbers sliced paper thin, tangy sour cream, a touch of celery salt, and zesty dill and salad seasoning. This is the perfect side dish to all your summer grilling delights.
In the summer I make this salad as much as I can. You can usually bet that if you open my fridge, you will find this salad during any of the warm weather months.
My secret ingredient is the McCormick Perfect Pinch Salad Supreme Seasoning pictured below. As a child of the 1970s and 1980s, this seasoning has been a staple.
I have always used it in my Aunt’s Linguine Salad Recipe and then started using it for my Creamy Cucumber Salad. It just makes the salad perfect.
This Creamy Cucumber Salad is the perfect side, in my opinion, to a grilled steak dinner. It is also delicious with chicken or seafood.
I typically make a big batch of it, as it can sit in the fridge for at least three days and it just gets better and better as the cucumbers add flavor to the sour cream dressing.
Truly The Perfect Pinch
As I mentioned, this seasoning is a staple in my pantry. I am not sponsored by this company, but I would not say no to a lifetime supply of it!
It is just a product that I love and use regularly. You can find this in almost any grocery store. I have also ordered it from Amazon and directly from McCormick.
I created a list below of several other recipes that I add it to. It is also a great seasoning for chicken!
You will want to buy a big jumbo container of this seasoning. Trust Me!
Separate Then Together
You will see in the recipe card that you mix the sour cream separately from the cucumbers. This is so the cucumbers have some time to make their “juices” or “macerate” as real chefs call it.
The cucumber juices are what add such great flavor to the sour cream mixture. Please remember that the seasoning measurements are MY preference, so you can adjust this to your own liking.
Take note that the salt in this recipe will oxidize and get stronger as it sits, so it is always best to err on the side of caution when adding salt. You can always add more salt when serving.
Peel Those Cukes
I use a potato peeler to “peel” the cukes. I like a very, very thin slice.
If you want, you can slice them with a knife or even make the slices thicker for your preference. This salad is always a hit when I serve it so I would like to say that you really should try the very thin slices at least one time.
Creamy Cucumber Salad Recipe
Classic Creamy Cucumber Salad made with paper thin slices of cucumber, sour cream, rice vinegar, and a touch of sugar. A couple other seasonings and herbs give this salad the final touches it needs. Refreshing for a summer day!
Ingredients
- 3 medium to large Seedless Cucumbers
- 1 container of Daisy Sour Cream (16 ounces)
- 3 tablespoons of Rice Vinegar (seasoned)
- 1 to 2 tablespoons of White Sugar
- 2 teaspoons of Celery Salt
- 1 teaspoon of Black Pepper
- 1/2 tablespoon of McCormick Salad Supreme Perfect Pinch Seasoning *pictured and linked in post before recipe card
- 3 teaspoons of Dried Dill
- 1 tablespoon of Dried Parsley
Instructions
- Use a potato peeler to slice the cucumbers into paper thin circles. When the cucumber gets towards the end, use a fork to hold the cucumber to continue to use the peeler to get to the end of the cucumber.
- Add the sliced cucumbers to a bowl, sprinkle generously with the celery salt and half the sugar. Let them sit for 15 to 20 minutes. *seasonings and herbs measurements are a suggestion so feel free to adjust them to your liking. Taste and adjust.
- In a large bowl, add the sour cream, the rice vinegar, the remaining sugar, black pepper, Salad Supreme Seasoning (other uses for this seasoning is also linked in the post before the recipe card), dried dill, and dried parsley. Whisk really well to combine. Make sure the sour cream mixture is smooth.
- The cucumbers should have made a little of their own "juice" add the cucumbers and the juices to the sour cream mixture. Mix really well to coat all the cucumbers. You can serve this immediately, but it does taste better as it sits so I try to let it sit for at least 4 hours in the fridge.
- This can be kept in the fridge and eaten for about three days.