Creamy Cucumber Salad – just like Grandma made! This classic recipe is made with fresh cucumbers, red onions, fresh dill, and a handful of other ingredients for a side dish that everyone will love. It’s light, creamy, and incredibly easy to make. The perfect salad for picnics, pot lucks, or summer grilling!
What is it about summer that makes me want to eat all the salads? Not just because salads are light and summery and the perfect addition to any meal…but because summer produce is my absolute favorite.
And to me, there’s nothing more summery than fresh cucumbers.
We love sprinkling them with salt and pepper, eating them in salads, and adding them to sandwiches for an extra bit of crunch. And we especially love them in this Creamy Cucumber Salad!
There’s something nostalgic about it – it’s a recipe that’s been around forever and a dish that most of us have probably enjoyed at family get togethers at one point or another.
I love it because it’s such a simple salad, yet it’s packed with so much flavor.
Between the crunchy cucumbers, the creamy sauce, and the fresh dill, this salad truly is no-fuss in every way. It’s easy to make, perfect for prepping in advance, and it stores well in the fridge.
Not to mention… it’s an easy, DELICIOUS way to take advantage of fresh summer cucumbers!
what you’ll need for this recipe
Cucumbers – Cucumbers are the main ingredient in this salad, making it a deliciously refreshing side dish. I used regular slicing cucumbers, but you can feel free to use English, Persian, or any variety you enjoy. It’s also the perfect way to use up all your fresh garden cucumbers.
Onion – Onion adds delicious flavor and extra crunch to this salad. I used red onion, which I love using in salads because of its milder flavor. Red onion also adds beautiful color to this salad.
Sour cream – Sour cream is what gives this salad its creaminess. I used regular full fat sour cream for optimal flavor and texture, but you can feel free to use a lower fat variety if you prefer. You can also opt to substitute plain Greek yogurt.
Vinegar – Vinegar gives this salad a bit of acidity. I used regular white vinegar, but you could also substitute golden balsamic or white wine vinegar.
Fresh dill – Fresh dill pairs well with cucumbers and gives this salad the most deliciously fresh flavor. You can substitute dried dill in a pinch, or if you’re not a fan of dill, feel free to substitute fresh parsley, or basil.
Sugar – A touch of granulated sugar helps bring out the flavors in this salad. You can omit the sugar if you prefer.
Salt & garlic powder – Salt and garlic powder give this salad an extra pop of flavor and are really the only seasonings needed.
how to make Creamy Cucumber Salad
Make the sauce. Combine 1/2 c. sour cream, 1 Tbsp. white vinegar, 1 Tbsp. minced fresh dill, 1 tsp. sugar, 1/2 tsp. salt, and 1/4 tsp. garlic powder. Stir until combined.
Add the cucumbers and onions. Add 3 c. thinly sliced peeled cucumbers and 1 c. thinly sliced red onion.
Stir & chill. Stir to combine; cover and chill at least 2 hours.
- Leave the skins on the cucumbers for more color and crunch
- Omit the onion
- Add tomatoes
- Substitute another fresh herb in place of the dill (e.g. fresh mint or basil)
- Substitute a vinaigrette dressing for the creamy dressing
WHAT KIND OF CUCUMBERS ARE BEST FOR CUCUMBER SALAD?
You can feel free to use whatever kind of cucumbers you’d like in this recipe. Many people prefer English cucumbers in salads, since they tend to be sweeter and have fewer seeds than regular cucumbers. You can also use Persian cucumbers, which are smaller and tend to be sweeter and crunchier than the regular variety.
CAN YOU MAKE CUCUMBER SALAD WITH YOGURT?
Yes, this salad can easily be made with Greek yogurt in place of sour cream. It can also be made with Ranch dressing, half and half, or a combination of Greek yogurt and mayo.
Make Ahead & Storage Tips
This salad tastes best when it’s made at least 2 hours in advance and refrigerated to let the flavors combine. If you’d like to make it even further in advance, just slice and store the vegetables separately, then toss with the dressing just before serving. This salad will last up to one week stored in an airtight container in the fridge.
You might also enjoy these cucumber recipes:
- Tomato Cucumber Feta Salad
- Strawberry Cucumber Salad
- Chickpea Cucumber Feta Salad
- Greek Salad
- Easy Gazpacho
And if you’re looking for a main dish to serve this with, check out some of these:
- 3 c. thinly sliced peeled cucumbers
- 1 c. thinly sliced red onion
- 1/2 c. Kroger sour cream
- 1 Tbsp. white vinegar
- 1 Tbsp. minced fresh dill
- 1 tsp. granulated sugar
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- In a medium mixing bowl stir together sour cream, vinegar, dill, sugar, salt, and garlic powder.
- Add cucumbers and red onion; toss to coat.
- Cover and refrigerate 2 or more hours.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 47Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 151mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 1g