Creamy Cucumber Salad

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Creamy Cucumber Salad is a refreshing summertime staple at any picnic, barbecue or potluck. Crisp cucumbers and fresh summery dill all tossed in a simple sour cream dressing. 

This easy recipe is made in a snap with ingredients that are probably already in the kitchen. It takes just minutes to make and is the perfect side dish next to grilled chicken or barbecue ribs. Especially with a side of grilled corn on the cob!

Creamy Cucumber Salad in a mixing bowl being stirred with a spoon

What’s in Cucumber Salad?

Cucumber Salad is a delicious summery blend of cucumbers, dill, and dressing! With a dressing made of sour cream, mayo, and vinegar, you’ve got the basics down! It’s just seasonings and a dash of sugar from there!

CUCUMBERS:

I prefer long English cucumbers for this recipe as they are thin skinned and don’t require peeling (although you can peel them if you prefer).

If using regular field cucumbers, the skins can be tough so I’d suggest peeling them or at least peeling some strips. The seeds on field cucumbers are larger so I often cut them in half and scrape the seeds out to keep the salad from getting watery.

ONIONS: White onions are optional but add great flavor to this cucumber salad.  Pick onions with the white papery skin (not the yellow skin) as they’re a little bit milder.  Thinly slice the onion and soak it in cold water while preparing the salad to take off a little bit of bite from the onion.

For a heartier version, stir in some shredded cabbage. Scoop it into a wrap for a quick and refreshing vegetarian lunch!

Overhead shot of cucumbers and onions in a glass mixing bowl

How to Make Creamy Cucumber Salad

This creamy cucumber salad starts with fresh crisp cucumbers.

  1. Peel the cucumbers if desired and seed if using field cucumbers.
  2. Slice into ¼ inch pieces.
  3. Mix together the remaining ingredients and gently stir in the sliced cucumbers.

Refrigerate one hour before serving. Garnish with chopped dill.

TIP: While it’s optional, scraping out the seeds of the cucumbers will keep the salad from getting watery. If using smaller cucumbers, it’s not necessary to scrape them.

One bowl with onions, cucumbers and spices and another bowl with creamy dressing and a whisk

Dressing: Creamy or Vinaigrette

I’ve always made a creamy dressing for this cucumber salad with sour cream, a dab of mayonnaise and a hint of vinegar for some tang.

To make it healthier, substitute Greek yogurt for sour cream (I often to this on my baked potatoes or to top chicken fajitas)!

If you prefer a Cucumber Salad with a Vinegar Style Dressing, you can simply replace the dressing in this recipe with:

  • 1/3 cup white vinegar or cider vinegar
  • 2 tablespoons vegetable oil or light olive oil
  • 2 tablespoons water
  • 2 teaspoons sugar
  • 2 tablespoons fresh dill
  • salt & pepper

How Long Will it Last in the Fridge?

Creamy Cucumber Salad will last several days as long as it is kept cold and covered. It’s best when it’s fresh but it’s easily refreshed. Try adding a few more crunchy cucumbers or even some chopped white onions!

To Make Ahead

This recipe can be made 4 or 5 hours in advance for the best flavor, this way the cucumbers stay crispy! If you’d like to make it further ahead, slice the cucumbers and onions if using and toss with the dressing just before serving.

More Cucumber Favorites

Creamy Cucumber Salad in a mixing bowl being stirred with a spoon
4.86 from 67 votes
Review Recipe

Creamy Cucumber Salad

Prep Time 10 minutes
Refrigerate 1 hour
Total Time 10 minutes
Servings 8 servings
Cucumber salad is a refreshing summertime staple.

Ingredients

  • 2 long English cucumbers
  • Optional: ⅓ cup sliced white onion

Dressing

  • ½ cup sour cream or plain greek yogurt
  • 3 tablespoons mayonnaise
  • ¼ cup fresh dill chopped
  • 3 tablespoons white vinegar
  • ½ teaspoon white sugar
  • salt to taste

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Instructions

  • Peel the cucumbers and cut in half lengthwise. Scrape out the seeds if desired and slice into ¼″ slices.
  • Combine all dressing ingredients and toss with cucumbers.
  • Refrigerate 1 hour before serving.

Nutrition Information

Calories: 77, Carbohydrates: 4g, Protein: 1g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 47mg, Potassium: 141mg, Fiber: 1g, Sugar: 2g, Vitamin A: 282IU, Vitamin C: 3mg, Calcium: 31mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Salad
Cuisine American

Creamy Cucumber salad with dill in a bowl garnished with fresh dill

Creamy Cucumber Salad with a title
Creamy Cucumber Salad in a mixing bowl with a spoon with a title
Creamy Cucumber Salad in a glass bowl with a spoon with a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

    1. So yummie! I made this today with onions, we had it at dinner with sauerkraut brats. A great contrast with the creamy cucs. Thanks for posting.

  1. I made this today, but I added celery, yellow bell pepper and frozen peas, I also didn’t peel the cucumbers…delicious!4 stars

    1. I did yesterday and it turned out great, next time I am gonna try salting the cucumbers and putting them in a colander over a bowl then let them drain overnight then make the salad after they have drained!!! Of course you drink or pour out the liquid !!!

  2. I just love your recipes. I’m a visual person, so I really like the videos to go along with the recipes. I have been making at least 1 new recipe a week. These recipes are easy and taste amazing. Thank you! Happy Holidays

  3. This was delish. I had to change it a bit due to what I had on hand. I used half Greek yogurt and 1/2 sour cream a bit of ranch dressing because I had no mayo and dried dill. It was soo good and I will be making it again, thanks for the recipe

  4. Made this yesterday & it was a hit! All gone so making another batch today! Added a dash of garlic too! Thanks for this simple, yummy, healthy recipe!

  5. What did you use to scrape out the seeds? I need one in my life! (If you say a spoon I’m going to be so embarrassed!!)