Creamy Cucumber Salad Recipe

There's something incredibly refreshing about the crisp bite of cucumbers coated in a creamy, tangy dressing. This Creamy Cucumber Salad is the kind of dish that disappears quickly at picnics, potlucks, and weeknight dinners alike.

I first learned to make this salad from my grandmother, who would slice the cucumbers paper-thin and let them chill in the fridge until icy cold. It's become a staple side dish in my kitchen—not just for summer, but all year round—because it's fast, flavorful, and absolutely foolproof. With just a few ingredients and about 10 minutes of prep, it's the kind of recipe that makes you wonder why you'd ever buy store-bought salad again.

Ready to find out why this simple dish is so beloved? Let’s dive in.

Why You’ll Love This Creamy Cucumber Salad

This is more than just a side salad—it’s a crave-worthy combo of creamy, tangy, and crunchy that fits into just about any meal plan.

It’s unbelievably quick to make. You can slice, mix, and chill this salad in under 15 minutes. No cooking, no baking—just simple ingredients and a bowl.

It’s perfect for hot weather. When the last thing you want to do is turn on the oven, this chilled salad brings a burst of cool relief to your table. The crisp cucumbers and creamy dressing are a refreshing break from heavy sides.

It’s budget-friendly. With cucumbers, sour cream, and a few pantry staples, you can serve a crowd without breaking the bank. It’s one of the most economical dishes in my summer rotation.

It goes with everything. From grilled chicken to burgers to BBQ ribs, this salad pairs perfectly. You can even toss it into a wrap or eat it solo for a light lunch.

Whether you’re prepping for a family cookout or just need a quick veggie side, this Creamy Cucumber Salad has you covered.

Ingredients Notes

The beauty of this salad is in its simplicity, but choosing the right ingredients makes all the difference.

Cucumbers are the star here, and I highly recommend using English cucumbers for their thin skin and minimal seeds. If you’re using regular garden cucumbers, consider peeling them and scooping out the seeds for a more tender bite.

Sour cream gives the dressing its rich, creamy base. You can use full-fat for maximum flavor, but low-fat versions work fine too. If you're looking for a lighter twist, Greek yogurt is a fantastic substitute with extra protein and tang.

Vinegar (either white vinegar or apple cider vinegar) provides that signature tang that balances the richness of the cream. It lifts the entire dish and keeps it from tasting too heavy.

Fresh dill is optional but highly recommended. It adds a grassy, slightly sweet pop that gives this salad a classic deli flavor. If you don’t have fresh dill, dried works too—just reduce the amount by half.

Red onion adds sharpness and a bit of color contrast. Slice it super thin so it melds into the salad without overpowering the cucumbers. If you’re sensitive to raw onion, a quick soak in cold water helps mellow the flavor.

As for equipment, all you need is a sharp knife or mandoline, a large bowl, and a spoon or spatula for mixing. If you have a salad spinner, it’s handy for drying sliced cucumbers after salting them.

How To Make This Creamy Cucumber Salad

Creating this Creamy Cucumber Salad is as easy as it gets. Here’s how it comes together step-by-step.

Start by slicing your cucumbers very thin—this helps them absorb the dressing better. A mandoline makes quick work of this, but a sharp knife and steady hand do the trick too.

Next, salt the cucumber slices generously and let them sit in a colander for 20-30 minutes. This step draws out excess water, which keeps the dressing from becoming watery. After the wait, rinse them and gently pat them dry with paper towels.

While the cucumbers are draining, prepare the dressing. In a large bowl, whisk together sour cream, vinegar, a touch of sugar, salt, pepper, and dill. Adjust the seasoning to taste—you’re aiming for a balance of creamy, tangy, and savory.

Add your sliced cucumbers and thinly sliced onions to the bowl. Gently toss everything together until the cucumbers are evenly coated in the dressing. Be careful not to overmix; you want to preserve the delicate texture of the cucumbers.

Cover the bowl and chill the salad in the refrigerator for at least 30 minutes. This not only helps the flavors meld, but also makes the salad extra refreshing when served cold.

From start to finish, you’re looking at about 10 minutes of active prep and a brief chill time. Perfect for those last-minute side dish emergencies!

Storage Options

This salad is best served cold and fresh, but you can definitely store it if you have leftovers.

Keep any remaining salad in an airtight container in the fridge for up to 2 days. After that, the cucumbers may begin to lose their crunch and the dressing can get watery.

If you’re prepping in advance, you can slice and salt the cucumbers a day ahead and store them separately. Then just mix everything together right before serving for the freshest texture.

Avoid freezing this salad—dairy-based dressings and cucumbers don’t freeze well, and you’ll likely end up with a soggy mess.

To re-serve, give the salad a good stir and taste it again before dishing out. You may want to add a pinch of salt or a splash of vinegar to refresh the flavors.

Variations and Substitutions

This classic Creamy Cucumber Salad is endlessly customizable, so feel free to get creative.

Want a lighter version? Swap the sour cream for Greek yogurt or a mix of yogurt and light mayo. You’ll get a creamy texture with fewer calories and a protein boost.

For a German-style twist, try adding a bit of mustard and chopped chives to the dressing. This gives the salad a savory, herbaceous flavor that pairs beautifully with sausages and grilled meats.

If you’re looking to add more crunch and color, toss in thinly sliced radishes or shredded carrots. Both add texture and a peppery kick that livens up the dish.

For a dairy-free version, use vegan sour cream or a cashew cream base. Just make sure your dressing has a bit of acidity to balance the richness.

You can also play with herbs—fresh mint or parsley make fun additions if dill isn’t your thing. A sprinkle of smoked paprika on top adds a touch of warmth and color for a slightly different take.

Don’t be afraid to experiment. This recipe is forgiving, flexible, and fun to customize.

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