Dad's Creamy Cucumber Salad Recipe

There's something nostalgic about the refreshing crunch of Dad's Creamy Cucumber Salad on a warm afternoon. With its crisp cucumbers, creamy dressing, and a perfect touch of tang, this chilled salad is a timeless favorite that brings summer to your table with every bite.

I remember Dad whipping this up on lazy Sundays, using cucumbers fresh from the garden. It’s quick, simple, and endlessly comforting—a dish that’s as much about the memories as it is about the flavor. Whether you’re making it for a backyard BBQ or a quiet lunch at home, it’s sure to be a hit.

Let’s dive into what makes this creamy cucumber salad such a go-to favorite.

Why You'll Love This Creamy Cucumber Salad

Get ready to fall in love with a side dish that’s as easy as it is irresistible. Dad’s Creamy Cucumber Salad isn’t just delicious—it’s a total lifesaver when you need something fresh, fast, and crowd-pleasing.

First, it’s incredibly quick to prepare. From slicing the cucumbers to stirring up the dressing, this dish takes less than 15 minutes from start to finish. It’s ideal for busy weekdays or last-minute potlucks when you need something reliable and fast.

It’s also incredibly affordable. Made with just a few basic ingredients—many of which you likely already have on hand—it’s the kind of dish that’s kind to your grocery budget but still delivers big on flavor.

One of the best things about this salad is its versatility. You can keep it classic or get creative with herbs, onions, or even a sprinkle of paprika. It pairs beautifully with grilled meats, sandwiches, or even a simple bowl of soup.

And finally, this dish is ultra-refreshing. Served cold, it’s the ultimate antidote to hot summer days, offering a crisp texture and tangy bite that never feels heavy.

Now that you’re tempted, let’s take a closer look at what you’ll need.

Ingredients Notes

The beauty of this recipe lies in its simplicity. Each ingredient plays a starring role in creating the perfect balance of creaminess, crunch, and zest.

Cucumbers are the heart of this salad. Opt for English cucumbers or small Persian cucumbers if you can—they’re less watery and have fewer seeds, making for a crisper, more enjoyable bite. If you’re using regular garden cucumbers, be sure to peel and seed them for the best texture.

Sour cream forms the creamy base of the dressing. It adds a tangy richness that complements the freshness of the cucumbers. You can use full-fat for a more indulgent texture or light sour cream if you prefer something a bit lighter.

Vinegar adds the acidity that balances out the creaminess. White vinegar is classic, but apple cider vinegar offers a subtle sweetness that works beautifully too. Either way, a splash goes a long way in brightening the dish.

Sugar brings a gentle sweetness that offsets the tang of the vinegar. You don’t need much—just a teaspoon or two—but it makes a noticeable difference in rounding out the flavor.

Finally, salt and pepper enhance the overall taste. Be generous with the salt, especially if your cucumbers have been sitting in it to draw out moisture. A few cracks of fresh black pepper tie everything together.

You don’t need any fancy equipment—just a sharp knife, a mixing bowl, and a spoon. A mandoline can help with uniform slices, but it’s optional.

How To Make This Creamy Cucumber Salad

Making this salad is almost as satisfying as eating it. Here’s how to bring it all together in just a few easy steps.

Start by washing and thinly slicing your cucumbers. If using English or Persian cucumbers, you can leave the skin on for extra color and crunch. For regular cucumbers, go ahead and peel them first. Salt the slices and let them sit in a colander for 10–15 minutes—this step helps remove excess water so your dressing doesn’t get diluted.

While the cucumbers are draining, whip up the dressing. In a large bowl, combine the sour cream, vinegar, sugar, salt, and pepper. Stir until smooth and well combined. Taste and adjust seasoning if needed—you want a nice balance of tang and sweetness.

After the cucumbers have released some water, gently pat them dry with paper towels. This ensures they stay crisp and don’t water down the dressing.

Add the dried cucumber slices to the bowl of dressing and toss until every piece is evenly coated. Take your time here—it’s worth it to make sure that luscious dressing hugs every slice.

Let the salad chill in the fridge for at least 30 minutes before serving. This resting time allows the flavors to meld and the cucumbers to soak up the creamy goodness. Right before serving, give it one final toss and sprinkle with fresh dill or chives if desired.

From start to finish, you’re looking at just 15 minutes of active prep and a short chill time. The result? A cool, creamy side dish that tastes like summer in a bowl.

Storage Options

This salad stores surprisingly well, making it great for meal prep or leftovers.

If you have extras, transfer the salad to an airtight container and refrigerate. It will keep for up to 3 days, though the cucumbers will soften slightly as they sit. The flavor, however, only improves with time.

Avoid freezing this salad. The creamy dressing and high water content in cucumbers make it unsuitable for freezing—the texture turns mushy and watery once thawed.

For best results, stir the salad before serving again to redistribute the dressing. If it seems a little dry, a small spoonful of sour cream can help refresh the consistency.

Reheating isn’t necessary—this dish is meant to be enjoyed chilled!

Variations and Substitutions

This creamy cucumber salad is endlessly adaptable to suit your tastes or pantry.

For a tangier bite, swap sour cream for Greek yogurt. It adds protein and a slightly thicker consistency while keeping that creamy texture.

Add thinly sliced red onion or shallots for extra flavor and color. Letting the onions soak in the dressing for a few minutes helps mellow their sharpness.

Love herbs? Try mixing in fresh dill, parsley, or chives. Dill, in particular, pairs beautifully with cucumbers and adds a burst of green that makes the salad even more inviting.

Looking for a dairy-free version? Use plant-based sour cream or a blend of vegan mayo and lemon juice. The result is just as creamy with a slightly different but delicious profile.

Don’t hesitate to add a pinch of paprika or garlic powder for a little extra zip. A splash of lemon juice instead of vinegar also works if that’s what you have on hand.

Feel free to experiment! This salad is forgiving and open to your creativity—just like Dad used to say, “Taste as you go and trust your instincts.”

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