Creamy Cucumber Salad

This delightful creamy cucumber salad is like a cool breeze on a hot summer day. It’s light, crisp, and oh-so-satisfying.

Thinly sliced cucumbers and onions are tossed in a luscious sour cream dressing with a hint of tangy vinegar and fresh dill. It’s like a little bit of magic in every bite!

I love how this salad comes together in just minutes. It’s the perfect side dish for a backyard barbecue or a quick lunch on the go.

Trust me, it’s like a little vacation in every forkful.

Why You’ll Love This Creamy Cucumber Salad

No Cooking Required: Simply slice, dice, mix, and garnish. You don’t need culinary skills to mix this up.

Make-Ahead Convenience: Like most summer salads, it tastes best cold. Luckily, that means you can make it up to 24 hours in advance and let it chill. 

Deliciously Creamy: The sour cream and mayo create a rich, creamy dressing. It perfectly complements the crisp cucumbers and onions for a delightful texture and taste.

Ingredients

• English Cucumbers: These thin-skinned, seedless cucumbers are the star of the show. They’re extra crunchy with a wonderfully crisp bite. 

• Red Onion: For color and a sharp, zesty flavor. They pair perfectly with the cool cucumbers. 

• Sour Cream & Mayo: These ingredients are rich, tangy, and creamy. Together, they make a luscious dressing that clings to every bite. 

• White Wine Vinegar: Vinegar brings a slight acidity to balance the creamy dressing. It also helps keep things light and bright. 

• Sugar: Just a little adds a touch of sweetness to balance the savory and tangy elements. 

• Chopped Fresh Dill: It’s fragrant, herbaceous, and so delicious! It’s perfect for this salad. 

• Seasonings: Add garlic powder, salt, and pepper. I like to call them the “can’t go wrong” seasonings.

How to Make Creamy Cucumber Salad

If you’re looking for the perfect potluck recipe, this simple, 5-step salad is it. 

1. Combine the veggies. Add the cucumbers and onions to a large bowl. 

2. Make the dressing. Whisk everything else together in a separate, smaller bowl. Keep whisking until the mixture is smooth and creamy. 

3. Combine. Pour the dressing over the veggies in the large bowl. Toss gently until everything is evenly coated. 

4. Chill. Cover the bowl in plastic wrap and refrigerate it for at least 30 minutes. 

5. Toss and serve. Toss the salad again gently before serving. Garnish with additional fresh dill, and enjoy! 

Tips for the Best Creamy Cucumber Salad

Here are a few tips to make this salad stand out, plus a few variations.

• Keep things uniform. Remember to slice the onions and cucumbers as thinly as possible. And try to keep the slices about the same size. Doing so will improve the salad’s texture. 

• The saltier, the better. After slicing, toss the cucumbers with salt. Then, let them drain in a colander for about half an hour. This will help remove excess water. Then, rinse and pat them dry before adding them to the bowl.

• Give the onions a soak. Personally, I like the taste of strong onions. If you want them milder, let them soak in cold water for about 15 minutes after cutting them. They’ll also be crisper.

• Taste & tweak. Taste the salad before refrigerating it. If it needs additional seasonings, add them, then taste it again for good measure. 

• Lighten it up. Leave out the mayo. You can replace it with Greek yogurt or just add more sour cream. Greek yogurt can also replace the sour cream if you want. 

• Toss in extras. You can add other veggies if you like. Thinly sliced radishes and halved cherry tomatoes work nicely. You can also add fresh herbs or crumbled feta cheese. 

What to Serve with Creamy Cucumber Salad

Cucumber salad pairs well with most summer dishes. Try it with any of the following: 

• Grilled Fish
• Grilled Chicken Tenders
• Grilled Pineapple or Watermelon
• Oven-Fried Pork Chops
• Burgers or Vegan Burgers

How to Store

Storing leftover cucumber salad is a breeze!

To Store: Transfer leftovers to an air-tight container and refrigerate them for 3 to 4 days. The cucumbers release moisture over time, so drain any excess liquid before serving. 

Creamy Cucumber Salad

Course: Side DishCuisine: American

Servings

5

servings

Prep time

10

minutes

Calories

147

kcal

This creamy cucumber salad will be the hit of any cookout! With sour cream, a little sugar, and fresh dill, it has the most wonderful medley of flavors.

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Ingredients

• 2 long English cucumbers, thinly sliced

• 1/2 medium red onion, thinly sliced

• 1/2 cup sour cream

• 1/4 cup mayonnaise

• 2 tablespoons white wine vinegar

• 1 teaspoon sugar

• 1/2 teaspoon garlic powder

• 1/4 cup chopped fresh dill

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Instructions

• In a large bowl, combine the thinly sliced cucumbers and red onion.
• In a separate small bowl, whisk together the sour cream, mayonnaise, white wine vinegar, sugar, garlic powder, chopped fresh dill, salt, and black pepper until smooth and creamy.
• Pour the sour cream dressing over the sliced cucumbers and onions. Gently toss until the vegetables are evenly coated in the creamy dressing.
• Cover the bowl with plastic wrap. Refrigerate the cucumber salad for at least 30 minutes before serving to allow the flavors to meld.
• Give the salad a final gentle toss right before serving. Garnish with additional fresh dill if desired. Serve chilled and enjoy!

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