Creamy Cucumber Salad Recipe

There's something incredibly refreshing about the cool crunch of cucumbers tossed in a rich, tangy dressing. Creamy Cucumber Salad is one of those timeless dishes that feels like summer in every bite—light, crisp, and utterly satisfying.

this Recipe

I first discovered this recipe at a backyard potluck years ago, and after one bite, I had to ask for the recipe. Since then, it's become my go-to side for everything from grilled chicken to weeknight sandwiches. Not only is it ridiculously easy to make, but it also disappears fast—especially on hot days when nobody wants anything heavy.

This is one of those recipes you'll want to keep in your back pocket. Let’s dive into what makes it a must-try.

Why You'll Love This Creamy Cucumber Salad

This salad is more than just a pretty side dish—it’s a reliable, delicious crowd-pleaser that’s perfect for any occasion.

First off, it’s incredibly quick and easy. With just a few simple ingredients and 10 minutes of prep, you’ll have a dish that tastes like you spent much longer on it. No cooking required, and minimal cleanup too!

It’s also cool and refreshing, which makes it ideal for warm-weather meals or as a crisp contrast to hot entrées. The creamy dressing perfectly balances the natural crunch and slight sweetness of the cucumbers.

This recipe is budget-friendly as well. Cucumbers, sour cream, and pantry staples like vinegar and dill come together for just a few dollars, yet the end result feels like something from a fancy deli.

Finally, it's incredibly versatile. You can add onions, herbs, or even a bit of spice to suit your tastes. It also pairs beautifully with everything from grilled meats to picnic sandwiches.

Whether you're serving it at a summer barbecue or packing it in a lunchbox, this creamy cucumber salad is a win every time.

Ingredients Notes

The beauty of this dish lies in its simplicity. A short list of fresh ingredients combines to create something greater than the sum of its parts.

Cucumbers are, of course, the star of the show. I recommend using English cucumbers or Persian cucumbers for this recipe. They have thinner skins and fewer seeds, which means no peeling and a cleaner bite. If you use regular garden cucumbers, be sure to peel them and scoop out the seeds for best results.

Sour cream brings the creamy richness to the dressing. You can use full-fat for maximum flavor, or swap in Greek yogurt for a tangier, slightly lighter version. Either way, the texture should be velvety and smooth.

White vinegar adds just the right amount of tang to offset the creaminess. You could also use apple cider vinegar for a slightly sweeter finish, but avoid balsamic or red wine vinegar as they’ll overpower the delicate flavors.

Fresh dill gives the salad its signature flavor. Don’t skip this! If you only have dried dill, reduce the amount by half. But for best results, fresh is the way to go—it adds a brightness and herby punch you just can’t replicate.

Red onion is optional but highly recommended. Thinly sliced, it brings a touch of sharpness and color contrast that elevates the dish. Soak the slices in cold water for 5 minutes before adding if you prefer a milder flavor.

You’ll just need a large mixing bowl and a sharp knife. A mandoline can help slice cucumbers evenly, but isn’t essential.

How To Make This Creamy Cucumber Salad

Making this dish couldn’t be easier—and you don’t even need to turn on the stove.

Start by slicing your cucumbers thinly. If you’re using English or Persian cucumbers, there's no need to peel them. Aim for slices about ⅛-inch thick so they absorb the dressing without going soggy.

Place the sliced cucumbers in a colander, sprinkle with salt, and let them sit for about 15-20 minutes. This step helps draw out excess moisture, keeping your salad from becoming watery. After resting, pat the cucumbers dry with paper towels.

In a large bowl, whisk together sour cream, vinegar, dill, salt, pepper, and a pinch of sugar. The sugar is optional but helps balance the tang. Mix until smooth and well combined.

Add the cucumbers and optional sliced onions to the dressing. Toss everything together gently until the cucumbers are well coated. The dressing should cling to the cucumbers but not be overly thick.

For best results, let the salad chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld and the cucumbers to soak up that creamy, herby goodness.

From start to finish, you're looking at about 10 minutes of prep time, plus a short rest. It’s the kind of side dish you can throw together at the last minute or make a few hours ahead.

Storage Options

This salad stores surprisingly well for a cream-based dish, as long as you follow a few simple tips.

Store any leftovers in an airtight container in the refrigerator. It will keep fresh for up to 2 days, though it’s best enjoyed within the first 24 hours when the cucumbers still retain their crispness.

Before storing, try to drain off any excess moisture that may have pooled at the bottom of the bowl. This helps prevent the dressing from thinning out too much over time.

If you plan to make it ahead of time, you can mix the dressing and store it separately from the cucumbers. Combine everything just before serving for maximum freshness and texture.

To re-serve, give the salad a gentle stir and taste for seasoning. You may want to add a fresh sprinkle of dill or a dash of vinegar to revive the flavors.

Variations and Substitutions

This creamy cucumber salad is endlessly customizable. Once you get the base recipe down, feel free to experiment with different flavors and textures.

Try swapping sour cream for Greek yogurt if you want a higher protein, lower-fat version. It also adds a lovely tang and works beautifully with the dill.

For a heartier salad, mix in sliced cherry tomatoes or cubed avocado. These add both color and creamy contrast.

If you like a bit of bite, add a teaspoon of Dijon mustard or a sprinkle of crushed red pepper flakes to the dressing. It brings just the right amount of heat and complexity.

Looking for extra crunch? Toss in some thinly sliced radishes or shaved fennel. Both add texture and pair well with the creamy base.

You can even turn this into a complete meal by tossing it with cooked, chilled shrimp or grilled chicken strips. Just double the dressing so everything gets well coated.

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