Dad's Creamy Cucumber Salad Recipe

There's something incredibly nostalgic about a chilled bowl of Dad's Creamy Cucumber Salad on a warm afternoon. The cool crunch of cucumbers paired with a tangy, slightly sweet dressing brings back memories of backyard barbecues, lazy Sunday lunches, and my dad humming while slicing veggies at the kitchen counter.

this Recipe

This easy, refreshing salad has become a staple in our home, especially during summer. It's quick to make, budget-friendly, and always a crowd-pleaser—even the kids ask for seconds. Whether you're serving it with grilled meats or packing it up for a picnic, this creamy cucumber salad deserves a spot on your table.

One taste, and you'll see why it’s stayed in our family for generations. Let’s dive into what makes this simple salad so special.

Why You’ll Love This Creamy Cucumber Salad

This isn’t just any cucumber salad—it’s Dad’s recipe, and that means it’s stood the test of time.

First off, it’s ridiculously easy to prepare. All you need are a few fresh ingredients and less than 15 minutes of hands-on time. No fancy equipment, no complicated steps—just slice, mix, chill, and serve.

It’s also perfectly refreshing, especially during hot summer days. The creamy dressing, laced with vinegar and dill, contrasts beautifully with the crisp, hydrating cucumbers. Every bite is cool, tangy, and smooth.

If you're watching your wallet, you'll love that this salad is incredibly budget-friendly. Cucumbers, onions, and pantry staples are all you need. It’s a simple side dish that makes any meal feel more complete without adding cost.

And finally, this recipe is so versatile. Serve it as a BBQ side, a topping for sandwiches, or even as a quick lunch on its own. You can adjust the seasoning, swap the herbs, or even throw in extra veggies to suit your taste.

Next, let’s take a closer look at the key ingredients that make this dish sing.

Ingredients Notes

The charm of Dad’s Creamy Cucumber Salad lies in its straightforward ingredients. They come together with minimal effort but pack a serious flavor punch.

Cucumbers are the star, and we prefer to use English cucumbers for their thin skin and mild taste. If you’re using garden cucumbers, consider peeling and seeding them to avoid bitterness and excess moisture. The key is to slice them thinly—ideally with a mandoline—for the best texture.

Red onions add just the right amount of bite and color. Slice them very thin and soak them in cold water for 10 minutes before adding to the salad if you're sensitive to their sharpness. You could also substitute sweet onions for a milder flavor.

Sour cream creates that creamy base we all love. It’s rich and tangy, clinging beautifully to the cucumbers without making the dish heavy. If you prefer a lighter version, feel free to use plain Greek yogurt instead—it adds a nice protein boost too.

White vinegar is what gives the salad its signature tang. Just a couple tablespoons brightens everything up. You can also use apple cider vinegar for a slightly fruitier profile if you like.

Fresh dill brings the classic herbal note that’s essential in any cucumber salad. If you don’t have fresh on hand, dried dill will work in a pinch—just reduce the quantity since it's more concentrated.

You won’t need any special tools, but a sharp knife or mandoline slicer will make prep even easier. A large mixing bowl and some time in the fridge are all that’s left to bring this dish together.

How To Make This Creamy Cucumber Salad

Creating this salad couldn’t be simpler, but a few thoughtful steps make all the difference.

Start by prepping your cucumbers. Wash them well, then slice them thin—about ⅛ inch thick. If you're using standard cucumbers, peel them first to remove the tougher skin. Layer the slices in a colander, sprinkle with salt, and let them sit for 20–30 minutes. This draws out excess water and keeps your salad from becoming watery.

While the cucumbers drain, move on to the onions. Peel and slice them as thin as possible. If you're not a fan of strong onion flavor, soak the slices in a bowl of cold water for 10 minutes, then drain and pat dry.

Next, make the dressing. In a large bowl, whisk together sour cream, white vinegar, a pinch of sugar, salt, pepper, and chopped dill. You’re looking for a tangy, slightly sweet balance. Taste and adjust as needed—Dad always said the dressing should make you want to dip your finger in for just one more taste.

Once your cucumbers have released their moisture, pat them dry with paper towels. Add them and the onions to the bowl with the dressing and toss gently to coat everything evenly.

Cover the salad and refrigerate it for at least an hour. This rest time allows the flavors to meld and the salad to chill completely. When you're ready to serve, give it a quick stir and garnish with a little extra dill if you’re feeling fancy.

From start to finish, this recipe takes about 45 minutes, including chilling time. And trust me, it’s worth every second of waiting.

Storage Options

Leftovers—if you have any!—store beautifully in the fridge. Just place the cucumber salad in an airtight container and keep it chilled. It will stay fresh for up to 3 days, though the cucumbers may soften slightly over time.

If you know you’ll have leftovers, consider storing the dressing and vegetables separately. This keeps the cucumbers extra crisp and allows you to toss fresh portions as needed.

Avoid freezing this dish, as the cucumbers will become mushy and the dairy in the dressing can separate when thawed.

To re-serve, simply stir the salad gently to reincorporate the dressing. If it seems too thick after chilling, a splash of milk or vinegar will bring it back to the perfect consistency.

Variations and Substitutions

One of the best things about this recipe is how easy it is to adapt to your own tastes or dietary needs.

For a lighter version, swap out the sour cream for plain Greek yogurt. It’s still creamy and tangy but with fewer calories and more protein.

You can add sliced radishes or cherry tomatoes for a pop of color and peppery crunch. These extras make the salad even more vibrant and picnic-worthy.

If dill isn’t your thing, try using fresh chives, parsley, or even mint. Each herb adds a different twist that keeps the dish interesting.

Craving more richness? Add a spoonful of mayonnaise to the dressing for a thicker, creamier base with a touch more indulgence. It’s a variation my dad sometimes used for special occasions.

For a tangier bite, replace the white vinegar with lemon juice and toss in some crumbled feta for a Greek-inspired version that pairs beautifully with grilled meats or falafel.

Print