Name: Creamy Cucumber Salad Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 2 large cucumbers, thinly sliced; 1/4 cup red onion, thinly sliced; 1/2 cup sour cream; 2 tablespoons mayonnaise; 1 tablespoon white vinegar; 1 teaspoon granulated sugar; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh dill, chopped

Creamy Cucumber Salad Recipe tastes cool, tangy, and refreshing with a rich, herby dressing that clings to every crunchy slice. It works perfectly for busy weeknights, potlucks, and summer cookouts, and you can make it in about 20 minutes from start to finish. I grew up eating versions of this at every family barbecue, and I still sneak a few bites straight from the mixing bowl.

Why Choose This Creamy Cucumber Salad Recipe

This creamy cucumber salad recipe stays crisp, not soggy, thanks to a quick salting step that pulls out extra moisture. The dressing tastes bright and herby, with just enough richness to feel satisfying without turning heavy.

You can prep it ahead, stash it in the fridge, and serve it with almost any main dish. It uses simple ingredients you probably already keep on hand, which means you avoid a last‑minute grocery run.

“This creamy cucumber salad recipe tastes like summer in a bowl and disappears from the table every single time I serve it. ★★★★★”

Ingredients You’ll Need

Cucumbers

2 large English cucumbers, thinly sliced
- English cucumbers have tender skins and fewer seeds, so you skip peeling and seeding.
- Use Persian cucumbers as a great swap; they stay extra crisp.
- Standard waxed cucumbers work too; peel them and scoop out the seeds for best texture.

Onion & herbs

1/4 small red onion, very thinly sliced
- You can use sweet onion if you prefer a milder bite.
2 tablespoons fresh dill, finely chopped
- Dried dill works in a pinch: use 2 teaspoons and taste, then add more if needed.
1 tablespoon chopped fresh chives or green onion (optional but tasty)

Creamy dressing base

1/2 cup sour cream
- Use full‑fat for the best flavor and texture; light sour cream works but tastes less rich.
- Greek yogurt (plain, full‑fat) makes a great substitute if you want more protein.
1/4 cup mayonnaise
- I like Hellmann’s or Duke’s for a balanced flavor.
- If you avoid mayo, replace it with more sour cream or Greek yogurt and add an extra pinch of salt.

Acid & seasoning

1 1/2 tablespoons white vinegar or apple cider vinegar
- White vinegar tastes sharper; apple cider vinegar tastes a bit fruity and mellow.
1 teaspoon Dijon mustard
- This adds gentle tang and helps the dressing cling to the cucumbers.
1 teaspoon granulated sugar or honey
- This does not make the salad sweet; it just balances the acidity.
3/4 teaspoon fine sea salt, plus extra for salting cucumbers
1/4 teaspoon black pepper, freshly ground
Optional: 1 small garlic clove, very finely minced or grated

Pantry shortcuts

Use bottled lemon juice instead of vinegar if that is what you have; start with 1 tablespoon and adjust.
Use dried dill and dried chives if fresh herbs feel hard to find; add them early so they hydrate in the dressing.
Pre‑sliced bagged cucumbers from the produce section save time, though they cost more.

Equipment list

Large cutting board and sharp knife
Mandoline slicer for ultra thin cucumber slices (use the guard and pay attention to your fingers)
Large mixing bowl
Small bowl or measuring cup for the dressing
Whisk or fork
Colander or fine mesh strainer
Clean kitchen towel or paper towels
Serving bowl with lid or plastic wrap

Tips & Tricks

Salt the cucumbers lightly and let them sit 10 to 15 minutes so they release extra water and stay crisp in the salad.
Slice cucumbers evenly, about 1/8 inch thick, so they soak up dressing at the same rate.
Pat the salted cucumbers dry before you add dressing to avoid a watery salad.
Mix the dressing in a separate bowl, taste it, and adjust salt, acid, or sweetness before you add it to the vegetables.
Use full‑fat sour cream or Greek yogurt for the creamiest texture and best flavor.
Chill the salad at least 30 minutes before serving so the flavors meld.
Stir the salad gently right before serving because some dressing settles at the bottom.
Add extra fresh dill and a crack of black pepper on top right before you bring it to the table for a fresh look.
Keep the onion slices very thin so they add flavor without overpowering the cucumbers.
If you prep it several hours ahead, hold back a few spoonfuls of dressing and stir them in just before serving to refresh the creaminess.

How to Make Creamy Cucumber Salad Recipe

Step 1: Slice and salt the cucumbers

Wash the cucumbers and pat them dry. Slice them into thin rounds, about 1/8 inch thick, using a knife or mandoline. Place the slices in a colander set over the sink, sprinkle with 1 teaspoon salt, toss, and let them sit for 10 to 15 minutes.

Step 2: Prep onion and herbs

While the cucumbers sit, slice the red onion very thinly. Chop the fresh dill and chives. Set them aside so you can add them to the dressing.

Step 3: Mix the creamy dressing

In a small bowl, add sour cream, mayonnaise, vinegar, Dijon mustard, sugar, 3/4 teaspoon salt, black pepper, and garlic if you use it. Whisk until the dressing looks smooth and creamy. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.

Step 4: Dry the cucumbers

After the cucumbers release some liquid, rinse them quickly under cool water to remove extra surface salt. Shake off the water and spread the slices on a clean kitchen towel or paper towels. Pat them dry gently so they stay crisp.

Step 5: Combine salad ingredients

Place the dried cucumber slices in a large mixing bowl. Add the sliced red onion, chopped dill, and chives. Pour the dressing over the top and toss gently with a spatula or large spoon until every slice looks coated.

Step 6: Chill and serve

Cover the bowl and place it in the fridge for at least 30 minutes. This rest time lets the cucumbers absorb flavor and softens the bite of the onion. Give the salad a gentle stir, taste once more, and adjust salt or pepper right before serving.

What to Serve with it?

This creamy cucumber salad recipe pairs beautifully with grilled chicken, turkey burgers, or simple baked fish. You can serve it next to veggie skewers, corn on the cob, or roasted potatoes for a full meal. It also fits nicely on a picnic table with sandwiches, wraps, or a big bowl of pasta salad. Add iced tea, lemonade, or sparkling water with citrus slices for a refreshing, family‑friendly spread.

Storage Options

Store leftover creamy cucumber salad in an airtight container in the fridge for up to 2 days.
Stir before serving leftovers, since some liquid collects at the bottom and the dressing may thicken.
Avoid freezing this salad, because cucumbers turn mushy and the creamy dressing separates in the freezer.
If the salad looks a bit watery on day two, drain off a spoonful or two of liquid and add a tablespoon of fresh sour cream or yogurt to bring back the creamy texture.