The inspiration for this Creamy Cucumber Salad comes straight from my grandmother’s sunlit kitchen, where the windows were always cracked open and the scent of dill would drift in from her tiny herb garden. Every summer, when the cucumbers started piling up faster than anyone could eat them, she’d whip up a big bowl of this salad to keep in the fridge.

I remember watching her slice the cucumbers with a practiced hand, the knife making a soft, rhythmic thump on the old wooden board. She’d let me stir the sour cream dressing, sneaking me a taste on a cucumber round and laughing when I made a sour face from the vinegar’s tang.

This salad was summer’s answer to everything—picnics, potlucks, or just a cool snack after a day spent running barefoot through the grass. It’s a dish that feels like a pause button on a hot afternoon: creamy, crunchy, and impossibly refreshing. The first bite always brings back the gentle hum of a box fan and the clink of ice in a glass of lemonade. I still make this Creamy Cucumber Salad when I need something quick but comforting, especially when I spot a bunch of bright green cucumbers at the market. The recipe hasn’t changed much over the years, though sometimes I’ll use Greek yogurt or add a handful of extra herbs—just like my mom did when she wanted to “fancy it up” for special occasions.

I love that this salad is as practical as it is nostalgic. It comes together in just 10 minutes, making it perfect for weeknights when you’re craving something fresh but don’t want to fuss. If you’ve tried my Easy Herbed Potato Salad or the tangy Classic Coleslaw, you’ll find the same spirit here: simple ingredients, big flavor, and a little taste of the past in every bite. That’s the magic of Creamy Cucumber Salad—it manages to be both a classic and a lifesaver, whether you’re feeding a crowd or just yourself at the kitchen counter, fork in hand and memories swirling.

How To Make It

(Mix & Ingredients)

Making Creamy Cucumber Salad is as simple as slicing, whisking, and tossing—truly a summer kitchen dream. Start by grabbing two English cucumbers (they’re the long, thin-skinned kind that don’t need peeling). Slice them into ¼-inch thick coins; you want them sturdy enough to hold their crunch but thin enough to soak up that creamy dressing. If you prefer a little bite, thinly slice about a third cup of white onion. I always think of my grandmother’s kitchen when I add onion—she swore it brought out the freshness of the cucumbers. If you’re not an onion fan, feel free to skip it or swap for a milder red onion.

Next, in a large mixing bowl, whisk together the stars of the show: ½ cup sour cream (or plain Greek yogurt, which I sometimes use for a tangy twist), 3 tablespoons mayonnaise, a generous ¼ cup of fresh dill (don’t be shy—dill is the soul of this salad!)

, 3 tablespoons white vinegar, a sprinkle of granulated sugar, and a pinch of salt. The sugar balances the tang, and the vinegar adds just the right brightness. Whisk until smooth and flecked with green from the dill. If you ever made my German Potato Salad or Tangy Broccoli Slaw, you’ll recognize this creamy, herby dressing style.

Add your sliced cucumbers (and onions, if using) into the bowl. Gently toss everything together so each slice is well coated but not bruised—think of folding a delicate cake batter. The dressing should cling to the cucumbers in silky ribbons, pooling just a little at the bottom. Cover and refrigerate for at least one hour. This quick rest allows the flavors to mingle and the salad to become extra refreshing. Before serving, give it a taste and adjust the salt if needed. Sprinkle extra dill on top for a pretty, fragrant finish.

Making Creamy Cucumber Salad is all about simple steps and fresh ingredients, and it’s forgiving if you want to swap in herbs like parsley or basil for a twist. Just remember: the chill time really makes the flavors sing, so don’t rush it.

Make-Ahead & Storage

One of my favorite things about Creamy Cucumber Salad is how easy it is to make ahead—perfect for those busy weeknights, backyard barbecues, or when you want a cool, crisp side waiting in the fridge. I often mix up a batch in the morning, let it chill for a couple of hours, and by dinnertime, the flavors have mingled into something truly refreshing. The salad actually benefits from a little rest in the fridge; the cucumbers soak up the tangy-sweet dressing, while the dill infuses everything with its bright, herbal note. Just be careful not to let it sit too long—after about 24 hours, the cucumbers start to release extra liquid, which can make the dressing a touch watery. If that happens, simply give it a quick stir and drain off any excess liquid before serving.

For storing Creamy Cucumber Salad, use an airtight container and keep it in the refrigerator. It will stay fresh and tasty for up to 2–3 days, though I find it’s at its crunchiest within the first 24 hours. If you’re prepping ahead for a potluck or picnic, you can slice your cucumbers and mix the dressing up to a day in advance—just keep them separate and combine right before serving for the best texture. If you’re a fan of meal prepping, this salad pairs beautifully with dishes like my Easy Chicken Salad with Grapes or Classic Deviled Eggs for a light, satisfying lunch spread.

A quick note for those who love to experiment: field cucumbers can add even more crunch, but remember to peel and deseed them first, as their skins and seeds are a bit tougher. If you notice the salad thinning out after a day or so, don’t fret; a sprinkle of fresh dill and a spoonful of sour cream will perk it right back up. Creamy Cucumber Salad is meant to be easy, flexible, and forgiving—just like the best summer recipes should be.

Best Ingredients & Party Variations

The magic of Creamy Cucumber Salad lies in its simple, honest ingredients—each one chosen for maximum freshness and flavor. I always reach for English cucumbers because their thin skin and minimal seeds mean you can skip peeling and slicing is a breeze. If you’ve only got field cucumbers, just peel and de-seed for the best texture. Fresh dill is truly the soul of this salad, lending that nostalgic, garden-fresh aroma. If you only have dried dill, use half the amount, but the flavor won’t dance quite the same. When it comes to the dressing, sour cream adds classic tang, but plain Greek yogurt steps in nicely for a lighter, protein-packed twist. Don’t skimp on the white vinegar—it’s what keeps the salad crisp and lively, balancing out the creamy richness. I like to add a whisper of sugar to soften the acidity, but you can leave it out for a sharper bite.

Now, let’s talk party variations—because this Creamy Cucumber Salad is a true chameleon at gatherings. For a crowd, I love tossing in thinly sliced radishes for a pop of color and a peppery crunch. If your friends are herb enthusiasts, sprinkle in a handful of chopped parsley, chives, or even basil for a fresh twist. For a heartier version, try adding blanched green beans or thin ribbons of sweet bell pepper. If you’re serving a mixed group, set out bowls of crumbled feta, crispy bacon, or toasted almonds so guests can customize their salads. This makes it perfect for barbecues, potlucks, or any meal where everyone likes a little something different. If you love this recipe, you might also enjoy my Classic Potato Salad or the crowd-pleasing Easy Broccoli Salad, both guaranteed to spark happy chatter at your next get-together.

The beauty of Creamy Cucumber Salad is its flexibility—use what’s fresh, experiment with flavors, and don’t be afraid to make it your own. The only real rule? Serve it cold and watch it disappear.

FAQs About Creamy Cucumber Salad

Conclusion

There’s something quietly magical about a bowl of Creamy Cucumber Salad sitting on the table, isn’t there? Maybe it’s the way the crisp cucumbers and tangy dressing spark memories of backyard barbecues, or the way everyone seems to gather around for “just one more spoonful.” For me, this salad is all about connection—simple ingredients, laughter in the kitchen, and those little moments when food brings us closer together. I hope you’ll find the same comfort and joy when you toss this together, whether it’s for a sunny picnic or a cozy weeknight dinner.

I encourage you to let this Creamy Cucumber Salad become part of your own story. It’s quick, it’s refreshing, and it has a way of disappearing fast (always a good sign). Don’t be afraid to make it your own—add a sprinkle of fresh herbs, or double the batch for a crowd. Most importantly, have fun with it! I’d love to hear how it turns out for you, or what special memories you create around your table.

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