Creamy Cucumber Salad
Okay, real talk. It is the middle of July in Kansas City and my kitchen has officially entered do not turn on the oven season. The AC is working overtime, the cucumbers in the fridge are multiplying like they have a group chat, and I need something cold to bring to yet another backyard cookout. Enter this creamy cucumber salad, the recipe I make on repeat all summer and never get tired of.
This is the one that disappears first at the potluck. It is cool, crisp, a little tangy, and so easy that I almost feel guilty accepting the compliments. Almost.
Heads up, a couple of links below are affiliate links, which just means if you grab something I get a tiny commission at no extra cost to you. Only things I actually use in my own kitchen made the cut.
Why you will love it
It comes together in about fifteen minutes of hands on time, and most of that is slicing. It costs almost nothing, especially if your garden or your neighbor is drowning in cucumbers right now. It gets better as it sits, so you can make it ahead and cross one thing off your list before the guests arrive. And it is that nostalgic, creamy, dill forward flavor that tastes like every good summer you can remember.
Honestly, the hardest part is not eating half the bowl before it makes it to the table.
Ingredients
Here is everything you need. Nothing fancy, all of it easy to find.
- 3 large cucumbers, thinly sliced (about 6 cups). English or garden both work.
- 1 teaspoon salt, for drawing out the water
- 1/2 small red onion, thinly sliced
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar, or apple cider vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon black pepper
- Salt to taste
How to make it
Slice your cucumbers nice and thin. A mandoline slicer makes this a two minute job and gives you those pretty even coins, but a sharp knife is completely fine too.
Toss the slices with 1 teaspoon of salt in a colander and let them sit for about 20 minutes. This pulls out the extra water so your salad stays creamy instead of turning into cucumber soup. When the time is up, press or squeeze them gently and pat dry.
Thinly slice the red onion. If raw onion is a lot for you, soak the slices in cold water for ten minutes to mellow the bite, then drain. In a big bowl, whisk together the sour cream, mayo, vinegar, sugar, dill, and pepper until smooth. A good set of mixing bowls with lids is my most used kitchen thing all summer, because you can dress it, cover it, and chill it in the same bowl.
Add the cucumbers and onion, toss to coat, taste for salt, then cover and chill for at least 30 minutes. The full printable version with amounts and steps is in the recipe card below.
Creamy Cucumber Salad
Ingredients
Method
- Slice the cucumbers thin and toss them with 1 teaspoon salt in a colander. Let them sit for 20 minutes, then press or squeeze out the extra water and pat dry. This keeps the salad from going watery.
- Thinly slice the red onion. If you want a mellower bite, soak the slices in cold water for 10 minutes, then drain.
- In a bowl, whisk together the sour cream, mayonnaise, vinegar, sugar, dill, and black pepper until smooth.
- Add the drained cucumbers and onion to the dressing and toss to coat. Taste and add salt as needed.
- Cover and chill for at least 30 minutes before serving. Serve cold.
Notes
Tips, variations, and make ahead
Do not skip the salting step. I know it feels fussy, but it is the entire difference between crisp and watery, and it takes zero effort. Set a timer and go do something else.
Want it lighter? Swap the sour cream for plain Greek yogurt. It brings a little extra tang and nobody at the table will know the difference. No fresh dill? A teaspoon of dried works in a pinch, just start small. You can also toss in thinly sliced radishes or a handful of halved cherry tomatoes if you want more color on the plate.
For make ahead, this holds beautifully for up to two days in the fridge. It will release a little liquid as it sits, so give it a quick stir before serving and drain off any extra. I actually think day two is the best version.
Quick recipe details
Prep time: 15 minutes
Chill time: 30 minutes
Total time: about 45 minutes
Servings: 6
Storage: keeps up to 2 days covered in the fridge, stir and drain before serving
The takeaway
Some of the best summer food is the simplest, and this creamy cucumber salad is proof. It is cheap, it is cold, it uses up all those cucumbers, and it makes you look like you have your whole life together even on the days you very much do not.
If you make it, come back and tell me how it went, drop it in the comments, my cart always has room. And if you have a secret add in that makes yours special, I want it.
So glad you are here.
xo, Pam
