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!


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
4.92 from 143 votes↑ Click stars to rate now!
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Creamy Cucumber Salad

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


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


  • 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


  • 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.


4.92 from 143 votes

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

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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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Recipe Rating


  1. this was my first time ever making cucumber salad… and what I did was:
    1/2 cup mayo
    2 tablespoons white distilled vinegar
    few dashes of Italian salad dressing (I didn’t measure just kind of eye balled it lol)
    1/2 teaspoon of garlic powder
    1/2 teaspoon onion powder
    1/2 teaspoon white sugar
    1/4 teaspoon sea salt
    1/4 teaspoon of pepper
    few teaspoons of dill relish
    mixed it all together and cut up 2 cucumbers and tomatoes and done… my family loved it it came out very good… thank you for sharing your recipe :)5 stars

    1. I have made this so often, I never measure….I add chives instead of onion. I use about a tablespoon of ranch dressing mixed with the sour cream and about a tablespoon of apple side’s vinegar. My mom made cucumber salad often. Sometimes I add cherry tomatoes and some chopped green and/or red pepper. Chill and eat!

  2. This recipe has the right sour cream to mayonnaise ratio. I have an old, old recipe that calls for way too much mayo (and I love mayo!) and it isn’t a refreshing dish. This is just right!

  3. AMAZING!!! I am under 10 and my family ate the whole dish in just 5 minutes!!! Such easy instructions! Thank you Holly!5 stars

  4. I loved this recipe! It was so flavorful for so few ingredients. I will definitely make this one again.

  5. My family did not care for this, creamy is correct, way too creamy with out much flavor. I had to throw this out. Will not try again.1 star

  6. Not that great. Just kind of messy and not a whole lot of flavor. Marinate a cucumber in white balsamic, dill weed, olive oil, half of a lime’s juice and red onion. It’s the difference between Tuesday afternoon and a Friday Night.2 stars

    1. Me too Lucy! I could eat it everyday in the summer when cucumbers are fresh from the garden!

  7. I thought the vinegar was way overpowering. I added more sour cream and mayo to tone down the vinegar but didn’t use all the dressing. Next time I would do only one tablespoon of vinegar.3 stars

  8. You can actually just make it really easily with only cucumbers and sour cream. Maybe a little salt and pepper.  We’ve been doing it in our family for years

      1. You can find this in the refrigerated herb section at most grocery stores. Ask someone in the produce section for help :) Enjoy!

  9. Love the simplicity of this. Made it as written but also like how I can adapt it and substitute herbs I have on hand and it is still refreshing. I like how the dressing has very little sugar. I usually make with salmon as an accompaniment. Thanks!5 stars