A bowl of these disappears faster than any other side dish sitting on the table.
I started making this creamy cucumber salad when I wanted something cool and refreshing to balance out heavier summer meals. Thin sliced cucumbers tossed in a tangy sour cream dressing with fresh dill, it’s the kind of side dish that takes ten minutes and somehow ends up being what people remember most about the meal.
No cooking required, just slicing and stirring.
Let’s toss it together.
What You’ll Need
- 2 large cucumbers, thinly sliced
- ½ cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp white vinegar
- 1 tsp granulated sugar
- 2 tbsp fresh dill, chopped
- ¼ small red onion, thinly sliced (optional)
- Salt and pepper, to taste
A short list of ingredients that turns into a genuinely refreshing side dish.
Tools You’ll Need
- Sharp knife or mandoline
- Cutting board
- Large mixing bowl
- Colander
- Whisk
Pro Tips
I’ve made this salad enough times to know exactly what makes it turn out right.
1. Slice the cucumbers as thin and even as possible. A mandoline makes this easy, and thinner slices soak up the dressing better while staying crisp.
2. Salt the cucumbers and let them sit before dressing. This draws out excess moisture, which keeps the final salad from turning watery once combined with the creamy dressing.
3. Drain the cucumbers well after salting. Pat them dry with a paper towel or press gently in a colander to remove as much liquid as possible.
4. Use fresh dill, not dried. Fresh dill brings a brighter flavor that really makes this salad feel special compared to using the dried version.
5. Chill before serving. At least 30 minutes in the fridge lets the flavors meld and gives you a colder, more refreshing bite.
How to Make Creamy Cucumber Salad
Step 1: Prep the Cucumbers
Thinly slice the cucumbers and place them in a colander.
Lightly salt and let sit for 10 minutes to draw out excess moisture.
Pat dry with a paper towel.
Step 2: Make the Dressing
In a bowl, whisk together the sour cream, mayonnaise, vinegar, sugar, salt, and pepper.
Step 3: Combine
Add the drained cucumbers and red onion, if using, to the dressing.
Toss gently to coat evenly.
Step 4: Add the Dill
Fold in the fresh chopped dill.
Step 5: Chill and Serve
Refrigerate for at least 30 minutes before serving.
Substitutions and Variations
- Greek yogurt version: Swap sour cream for Greek yogurt for a slightly tangier, lighter dressing.
- Extra tangy: Add an additional splash of vinegar or a squeeze of fresh lemon juice.
- Herb swap: Use fresh chives or parsley in place of dill for a different flavor.
- Spicy version: Add a pinch of red pepper flakes or a few thin slices of jalapeño.
- Dairy free: Use a dairy free sour cream and mayonnaise alternative.
Make Ahead Tips
This salad is genuinely better after sitting for a bit, making it a great make ahead side dish.
Prepare it up to a day in advance and store covered in the fridge, giving it a gentle toss before serving since some liquid may settle at the bottom.
Nutritional Breakdown (Per Serving, Serves 6)
| Nutrient | Amount |
|---|---|
| Calories | 90 |
| Fat | 7g |
| Carbs | 5g |
| Sugar | 3g |
| Protein | 1g |
Numbers will shift depending on the exact sour cream and mayonnaise used.
Diet Friendly Swaps
- Lower fat: Use light sour cream and light mayonnaise, or swap both for Greek yogurt.
- Low carb and keto friendly: This recipe is naturally low carb as written.
- Dairy free: Use a dairy free sour cream and mayonnaise alternative.
Meal Pairing Suggestions
Serve alongside grilled chicken, burgers, or fish for a cool, refreshing side.
This also works well as part of a summer picnic spread alongside pasta salad or grilled corn.
Cooking Time Efficiency Tips
Slice the cucumbers with a mandoline for faster, more even results than slicing by hand.
Make the dressing while the salted cucumbers sit and drain, so both components are ready to combine at the same time.
Leftovers and Storage
Store leftover salad in an airtight container in the fridge for up to 2 days.
The cucumbers will continue to release some liquid over time, so give it a gentle stir or drain any excess before serving again.
FAQ
Why is my cucumber salad watery? This usually means the cucumbers weren’t salted and drained beforehand, or the salad has been sitting for a couple of days and released natural moisture.
Can I make this salad ahead for a party? Yes, it actually tastes better after a few hours or overnight in the fridge, making it a great make ahead side dish.
Can I use English cucumbers instead of regular? Yes, English cucumbers work well too and have fewer seeds, though regular cucumbers are just as good once seeded if needed.
How long does this salad last in the fridge? Up to 2 days, though it’s best enjoyed within the first day for the crispest texture.
Can I add other vegetables to this salad? Yes, thinly sliced radishes or halved cherry tomatoes both work well as additions.
Wrapping Up
This creamy cucumber salad brings something cool and refreshing to any meal, and it takes barely any effort to pull together.
Once you make a batch, it becomes the side dish you reach for anytime you need something light to balance out a heavier meal.
Try this recipe, then come back and tell me how it turned out. Did you add red onion? Try it with Greek yogurt? Drop a comment below, I’d love to hear about it. 🥒
