When the sun is shining and you’re craving something that’s simultaneously refreshing, crisp, and indulgently creamy, a classic Creamy Cucumber Salad is the perfect answer. It’s the undisputed star of potlucks, the perfect partner for grilled anything, and a wonderfully light yet satisfying dish all on its own. This version brings together cool, crunchy cucumbers and a rich, tangy dressing that clings to every slice. It’s a nostalgic taste of summer picnics and family gatherings, and honestly, a well-made Creamy Cucumber Salad is just plain delicious.
If you think a Creamy Cucumber Salad is just a bowl of sad, watery cucumbers swimming in a bland sauce, you’ve come to the right place. We’re about to transform this simple side into a culinary masterpiece that’s bursting with flavor and has the perfect texture. Get ready to make the best Creamy Cucumber Salad of your life!
Creamy Cucumber Salad
Ingredients
- 2 large English cucumbers sliced 1/4-inch thick; peel and deseed if using garden cucumbers
- 1 teaspoon salt for sweating the cucumbers
- 1 cup sour cream or Greek yogurt
- 2 tablespoons fresh dill chopped
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup red onion thinly sliced
Instructions
- Wash and thinly slice the cucumbers (about 1/4-inch thick). If using garden cucumbers, peel and remove seeds.
- Place the sliced cucumbers in a colander over a bowl. Sprinkle with salt and toss to coat. Let sit for 30 minutes to release water.
- After 30 minutes, pat the cucumbers dry with paper towels and discard the released water.
- In a large mixing bowl, combine sour cream, dill, vinegar, sugar, and black pepper. Whisk until smooth.
- Add the dried cucumber slices and red onion to the bowl. Gently toss until well coated with dressing.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Before serving, give the salad a gentle stir and adjust seasoning with additional salt and pepper if needed.
Notes
Ingredients & Substitutions
The beauty of this salad lies in its simplicity, but using the right ingredients (and knowing the smart swaps) is key to making it truly spectacular.
-
Cucumbers: The star of the show, of course! English cucumbers are my top pick. They have thin skin (no peeling required!), fewer seeds, and a less watery flesh, which means a crunchier, more flavorful salad. Persian cucumbers are also a fantastic choice for the same reasons. Beyond their texture, cucumbers are incredibly hydrating and packed with nutrients (check out these amazing health benefits of cucumber!). If you only have regular garden cucumbers, that’s totally fine! Just be sure to peel them and scoop out the seeds with a spoon to avoid a watery result.
-
Onion: Thinly sliced red onion is the classic choice. It adds a beautiful pop of color and a sharp, zesty bite that cuts through the creaminess of the dressing. If you prefer a milder onion flavor, you can substitute with thinly sliced sweet Vidalia onion, shallots, or even the green parts of scallions for a delicate touch.
-
Dressing Base: This is where the “creamy” magic happens. I love a base of full-fat sour cream for its rich texture and tangy flavor. Greek yogurt is an excellent, healthier alternative that provides a similar tang and thickness. Of course, mayonnaise is another popular option for a richer, deli-style salad (more on that below!). You can even do a 50/50 mix of sour cream and mayo for the best of both worlds.
-
Fresh Herbs: Fresh dill is non-negotiable for me. Its feathery fronds and unique, slightly anise-like flavor are the perfect complement to cucumber. If you’re not a dill fan, fresh parsley or chives will also work beautifully. While you can use dried dill in a pinch, fresh herbs will always give you a brighter, more vibrant flavor.
-
Acid: A splash of acid is crucial to balance the richness of the dressing and brighten everything up. White vinegar is the traditional choice, lending a sharp, clean tang. Apple cider vinegar offers a slightly fruitier, milder acidity, while fresh lemon juice brings a zesty, citrusy note.
-
Sweetener (Optional but Recommended): Just a pinch of sugar or a tiny drizzle of honey helps to balance the acidity of the vinegar and the tang of the sour cream. It doesn’t make the salad sweet; it just rounds out all the flavors and makes them sing.
-
Seasonings: Simple is best! All you need is salt and freshly ground black pepper. A little garlic powder can be a nice addition if you love a garlicky kick.
The Secret to a Perfectly Crisp, Not-Watery Cucumber Salad
Before we get to the recipe, let’s tackle the number one problem that plagues cucumber salads: a watery, soupy mess. Cucumbers are over 95% water, and as soon as you add salt (especially in the dressing), that water starts to seep out, thinning your beautiful creamy sauce. The solution is simple but brilliant: sweat the cucumbers first!
Here’s how you do it:
-
Slice your cucumbers and place them in a colander set over a bowl.
-
Sprinkle them generously with about a teaspoon of salt and toss to coat.
-
Let them sit for 30-60 minutes. During this time, you’ll see a surprising amount of water drip into the bowl below. This process, called osmosis, draws out the excess moisture.
-
After they’ve rested, gently pat the cucumber slices dry with a paper towel. Now they’re ready for the dressing, ensuring your Creamy Cucumber Salad stays wonderfully crisp
What’s the Recipe for Creamy Cucumber Salad?
This recipe is your blueprint for the perfect classic version. It’s quick, easy, and guaranteed to be a hit.
Yields: 6 servings
Prep time: 15 minutes (+ 30 minutes for cucumbers to rest)
How to Make This Creamy Cucumber Salad:
-
Prep the Cucumbers: Wash and thinly slice two large English cucumbers (about 1/4-inch thick). If using regular cucumbers, peel and deseed them first. Place the slices in a colander, sprinkle with 1 teaspoon of salt, and let them rest over a bowl for at least 30 minutes. Afterward, discard the water and pat the cucumber slices dry with paper towels.
-
Mix the Dreamy Dressing: While the cucumbers are sweating, grab a large bowl. Add 1 cup of sour cream (or Greek yogurt), 2 tablespoons of chopped fresh dill, 1 tablespoon of white vinegar, 1 teaspoon of sugar, and 1/2 teaspoon of black pepper. Whisk everything together until it’s smooth and well combined.
-
Combine and Chill: Add the dried cucumber slices and 1/2 cup of thinly sliced red onion to the bowl with the dressing. Gently fold everything together until the cucumbers and onions are evenly coated.
-
Marinate and Serve: For the best flavor, your Creamy Cucumber Salad must chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together perfectly. Before serving this delicious Creamy Cucumber Salad, give it a final stir and taste to adjust for salt and pepper if needed.
What Dressing Goes on Cucumber Salad?
While the sour cream and dill dressing is a classic for a reason, the possibilities are endless! The best dressing is one that complements the cool, crisp nature of the cucumber. Here are a few fantastic options:
-
Classic Sour Cream & Dill: The recipe above. It’s tangy, rich, and herbaceous—a timeless favorite.
-
Tangy Yogurt & Lemon: For a lighter, zestier version, use 1 cup of plain Greek yogurt, the juice of half a lemon, 2 tablespoons of chopped fresh mint or parsley, and a drizzle of olive oil.
-
Rich & Creamy Mayonnaise Dressing: This creates a salad reminiscent of what you’d find in a classic American deli. See the specific recipe for this variation below!
-
Simple Vinaigrette: If you want to skip the creaminess altogether, a simple vinaigrette works wonders. Whisk together 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper.
How to Make Cucumber Salad with Mayonnaise
For those who love a richer, more decadent salad, using mayonnaise as the base is the way to go. This version is extra creamy and has a comforting, nostalgic flavor that pairs perfectly with sandwiches and fried chicken.
To make a mayonnaise-based Creamy Cucumber Salad, follow the main recipe, but make these simple swaps in the dressing:
-
Use 1 cup of good-quality mayonnaise (like Duke’s or Hellmann’s) instead of sour cream.
-
Stick with the white vinegar and sugar, as they are essential for cutting through the richness of the mayo.
-
Add 1/4 teaspoon of garlic powder and a pinch of celery seed for that classic deli-style flavor profile.
Combine everything as directed and let it chill. The result is a lusciously creamy, indulgent Creamy Cucumber Salad that’s pure comfort food.
What Should Not Be Mixed with Cucumber Salad?
This is a fantastic question because a few wrong ingredients can quickly sabotage your perfect salad. Here are a few things to avoid:
-
Overpowering Spices: Strong, earthy spices like cumin, turmeric, or curry powder can completely overwhelm the delicate flavor of the cucumbers and dill. Stick to simple seasonings unless you’re specifically making a cucumber raita or a different regional variation.
-
Warm Ingredients: Don’t toss freshly cooked bacon or warm proteins directly into the cold salad. This can cause the creamy dressing to break or become oily. Let any cooked additions cool to room temperature first.
-
Ingredients That Get Mushy Fast: Avoid adding things like bread croutons directly into your Creamy Cucumber Salad, as they will turn to mush in minutes. If you want that crunch, sprinkle them on top right before serving. Similarly, very ripe, watery tomatoes can make the salad even more watery, so opt for firmer cherry or grape tomatoes, halved.
-
Clashing Herbs: While dill, parsley, and chives are a dream team, woody herbs like rosemary or thyme don’t quite fit the fresh, crisp vibe of a Creamy Cucumber Salad and can create a jarring flavor.
Toppings, Variations & Serving Suggestions
Ready to get creative? Here are a few ways to customize your salad:
-
Add a Crunch: Toss in some thinly sliced radishes or celery for extra texture.
-
Go Greek: Add a handful of crumbled feta cheese, some halved cherry tomatoes, and a few Kalamata olives for a Mediterranean twist.
-
Make it Spicy: A pinch of red pepper flakes or a finely diced jalapeño will give your creamy salad a welcome kick of heat.
-
Add Some Protein: Flaked salmon, chopped hard-boiled eggs, or chilled, cooked shrimp can turn this side dish into a light and lovely main course.
This salad is the ultimate team player at any meal. It’s the perfect cooling counterpart to spicy grilled meats or a hearty burger. For a truly epic cookout spread, pair it with other vibrant sides, like this amazing Anti-Inflammatory Sweet Potato Salad Recipe.
How to Store Creamy Cucumber Salad ?
To store leftover Creamy Cucumber Salad, transfer it to an airtight container and keep it in the refrigerator. It’s best enjoyed within 24-48 hours. Even with the pre-salting trick, the cucumbers will continue to release a bit of moisture over time, so the dressing may be a little thinner the next day. Just give it a good stir before serving.
Can You Freeze Cucumber Salad?
I’m going to give you a hard and fast no on this one. Freezing does terrible things to both cucumbers and creamy dressings. The cucumbers will lose all their crunch and turn into a mushy, unappetizing mess upon thawing. The dairy- or mayo-based dressing will separate and become grainy. This is one dish that is definitely best enjoyed fresh!
There you have it—everything you need to know to create a show-stopping Creamy Cucumber Salad. It’s a simple, humble dish that, when made with a little care, becomes something truly special. So go ahead, grab those cucumbers and get ready to whip up the most refreshing, satisfying side dish of the season. Enjoy!
For more delicious and easy-to-follow recipes, be sure to follow us on Facebook and check out our boards on Pinterest for endless inspiration!