Creamy Cucumber Salad Recipe tastes cool, tangy, and crisp with a velvety sour cream dressing and a punch of fresh dill. It suits backyard cookouts, lunch prep, and picnic baskets, and it takes about 15 minutes from start to bowl. I learned to salt cucumbers from my Midwestern grandma, and I still make this every hot July.
Why Creamy Cucumber Salad Recipe Is Worth It
Creamy Cucumber Salad Recipe brings crunchy cucumbers together with a bright, herby, sour cream dressing that feels light yet satisfying. It pairs with grilled chicken, salmon, burgers, and anything smoky, so it earns a spot at every summer table.
You can mix the dressing with pantry staples and keep the cucumbers crisp with a quick salt-and-blot trick. The whole salad stays budget-friendly, gluten free, and easy to scale for potlucks and barbecues.
Cool, crunchy, and tangy with dill in every bite, this side dish keeps disappearing at cookouts ★★★★★
Ingredients You Need
- Cucumbers: 2 large English cucumbers or 5 to 6 Persian cucumbers (about 1.5 pounds). English and Persian hold crunch better than standard slicers.
- Red onion: 1/4 small, very thinly sliced. Swap with 2 scallions for a mild bite.
- Fresh dill: 2 tablespoons finely chopped. Dried dill works in a pinch, use 2 teaspoons and let it sit longer to bloom.
- Sour cream: 1/2 cup. Greek yogurt works too, choose 2 percent or whole for the best texture.
- Mayonnaise: 2 tablespoons, optional for extra body. I like Duke’s or Hellmann’s.
- Vinegar: 1 to 2 tablespoons white wine vinegar or apple cider vinegar. Lemon juice works if that is what you have.
- Dijon mustard: 1 teaspoon for tang and balance.
- Sugar: 1 to 2 teaspoons. Use honey, maple, or a pinch of erythritol for low carb, or skip it for a sharper bite.
- Garlic: 1 small clove, grated. Pantry shortcut: 1/2 teaspoon garlic powder.
- Kosher salt: 1 to 1.5 teaspoons, plus a sprinkle for salting cucumbers.
- Black pepper: 1/2 teaspoon, freshly ground.
- Optional boosts: 1 tablespoon chopped chives, 1/2 teaspoon celery seed, a pinch of paprika.
Equipment
- Large mixing bowl, whisk, and measuring spoons
- Cutting board and sharp knife or a mandoline
- Colander and paper towels or a clean kitchen towel
Quick Tips & substitutions
- Slice cucumbers thin for maximum dressing coverage. A mandoline on 1.5 to 2 millimeters keeps slices even.
- Salt, rest, and blot the cucumbers for 10 minutes to curb excess water and keep crunch.
- Swap sour cream with Greek yogurt for a lighter dressing. Go half mayo and half sour cream for extra richness.
- Make it dairy free with vegan mayo and plain coconut yogurt that is unsweetened.
- Keep it low carb by skipping sugar or use a tiny pinch of your favorite sweetener.
- Prefer extra tang? Add another teaspoon of vinegar or a squeeze of lemon at the end.
- Onion too sharp? Soak slices in ice water for 10 minutes, then drain and pat dry.
- Short on dill? Use a mix of parsley and chives for a fresh, green finish.
How to Make Creamy Cucumber Salad Recipe
Prep the cucumbers (5 to 10 minutes)
- Wash cucumbers and pat them dry. Peel if the skin feels tough.
- Slice into thin rounds. Toss slices with a light sprinkle of kosher salt, let sit 10 minutes in a colander, then blot dry.
Mix the dressing (3 minutes)
- In a large bowl, whisk sour cream, mayonnaise, vinegar, Dijon, sugar, garlic, 1 teaspoon salt, and black pepper.
- Fold in chopped dill and any optional chives or celery seed.
Combine and chill (5 to 30 minutes)
- Add cucumber slices and red onion to the bowl. Toss until every slice looks coated and glossy.
- Taste and adjust salt, pepper, or vinegar. Chill 15 to 30 minutes for best flavor.
Taste and finish (1 minute)
- Give it a quick stir, then add a final sprinkle of dill or paprika. Serve cold.
Variations
- German-style: Use a touch more vinegar, a pinch of sugar, and skip the mayo. Add a spoon of neutral oil.
- Ranch vibe: Stir in 1 tablespoon ranch seasoning and thin the dressing with a splash of buttermilk.
- Herby garden: Mix dill with mint and basil, then add lemon zest for a citrus lift.
- Spicy kick: Add red pepper flakes or a tiny swirl of sriracha.
- Crunchy mix-in: Fold in thin radish slices or diced cucumber cores for extra texture.
- Protein twist: Add chickpeas or diced grilled chicken for a hearty lunch bowl.
Ways to Serve
- Pile next to grilled salmon, steak, burgers, or sausages.
- Spoon over crusty bread or stuffed pitas with falafel or rotisserie chicken.
- Plate with tomato slices and sweet corn for a classic summer spread.
- Pack for potlucks and picnics, then toss again before serving.
Storage
Store leftovers in a covered container in the fridge for up to 2 days. Stir before serving, since cucumbers release a little liquid. If the dressing loosens, whisk in an extra spoon of sour cream or yogurt to tighten it. Keep herbs fresh by adding a pinch of new dill when you serve again.
Creamy Cucumber Salad Recipe
Ingredients
Instructions
- Place the sliced cucumbers and red onion (if using) in a large bowl.
- In a separate bowl, whisk together the sour cream, mayonnaise, dill, vinegar, sugar, salt, and black pepper until smooth and well combined.
- Pour the creamy dressing over the cucumbers and onion, then toss gently until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Stir the salad before serving and adjust seasoning with additional salt and pepper if needed.
Notes
Approximate per serving (1/4 of recipe): 150 calories; fat 13 g; saturated fat 4 g; carbohydrates 7 g; fiber 1 g; sugars 4 g; protein 2 g; sodium 350 mg. Values will vary based on exact ingredients, brands, and portion size.