Creamy Cucumber Salad Recipe

There’s something irresistibly refreshing about a bowl of creamy cucumber salad, especially on a warm afternoon. With its crisp cucumber crunch, tangy-sweet dressing, and a hint of fresh dill, this salad is the perfect balance of cool and creamy.

this Recipe

I started making this dish during a particularly hot summer when the garden cucumbers were coming in faster than I could use them. What began as a quick side dish quickly became a staple at every family BBQ and potluck, requested again and again for its irresistible taste and nostalgic, homemade vibe.

Let me walk you through why this recipe deserves a permanent spot in your warm-weather rotation.

Why You'll Love This Creamy Cucumber Salad

Get ready to meet your new favorite side dish. This creamy cucumber salad brings together freshness and comfort in every bite.

First, it’s incredibly quick and easy to prepare. With just a few simple ingredients and no cooking required, you can have this salad ready in under 15 minutes. It’s ideal for last-minute gatherings or low-effort meal prep.

It’s budget-friendly too. Cucumbers are among the most affordable vegetables, and the remaining ingredients are probably already in your fridge or pantry. You get maximum flavor without maxing out your grocery bill.

The texture is another standout. The crisp cucumbers soak up the tangy, creamy dressing without going soggy, offering a bite that’s both satisfying and refreshing.

And finally, it’s delightfully versatile. You can adjust the herbs, use Greek yogurt instead of sour cream, or even toss in some thinly sliced onions or radishes for a twist. This salad adapts beautifully to your taste and what you have on hand.

Ready to give it a try? Let’s take a closer look at the ingredients that make this salad so special.

Ingredients Notes

The magic of this creamy cucumber salad is all in the simplicity and balance of ingredients. Each one plays a key role in bringing freshness, texture, and flavor to the table.

Cucumbers are the star of the show. I prefer using English cucumbers for their thin skins and minimal seeds, which means you don’t have to peel or deseed them. They offer a clean crunch that holds up well in the creamy dressing. If you're using garden cucumbers or another variety, consider peeling them or scooping out the seeds if they’re large.

Sour cream forms the base of the dressing. It gives the salad that luscious, velvety texture and a hint of tang. If you're looking for a lighter version, plain Greek yogurt works beautifully and adds a subtle extra punch of protein.

Vinegar, usually white or apple cider, adds the acidity that balances out the richness of the sour cream. It also brightens the overall flavor and helps soften the cucumber slices slightly without making them mushy.

Fresh dill is non-negotiable in my opinion. It adds a garden-fresh herbaceousness that makes this salad taste like summer in a bowl. If you don’t have fresh dill, a small amount of dried dill can work in a pinch—just use less, since dried herbs are more concentrated.

Sugar, salt, and pepper round out the dressing. A tiny bit of sugar balances the tanginess of the vinegar and sour cream, while salt and pepper bring all the flavors into harmony. Taste and adjust these as you go to suit your personal preference.

You won’t need any special equipment—just a sharp knife or mandoline for slicing cucumbers thinly and a mixing bowl to stir everything together.

How To Make This Creamy Cucumber Salad

Whipping up this creamy cucumber salad is as easy as it gets. It’s all about slicing, mixing, and letting those flavors meld together.

Start by slicing your cucumbers into thin rounds. I usually aim for ⅛-inch thick slices, which are thin enough to soak up the dressing but still hold their crunch. You can use a knife or a mandoline for even, uniform pieces. Place the sliced cucumbers in a large bowl and sprinkle them lightly with salt. Let them sit for about 10 minutes, then drain off any excess moisture. This step helps prevent the salad from getting watery later on.

In a separate bowl, stir together your sour cream, vinegar, a pinch of sugar, salt, and pepper. Taste as you go—the dressing should be tangy with just a hint of sweetness. Add the chopped dill and give it another stir.

Pour the creamy dressing over the cucumbers and toss everything gently to combine. You want every slice to be coated, but try not to break them up by over-mixing.

Once combined, let the salad chill in the fridge for at least 15–30 minutes. This gives the flavors time to blend and intensifies that cool, refreshing taste. The longer it sits, the more flavorful it becomes—just give it a quick stir before serving.

Total prep time for this salad is around 15 minutes, plus a little chill time. It’s the kind of dish you can throw together just before dinner and still have time to sit back and relax.

Storage Options

Creamy cucumber salad is best enjoyed fresh, but it does hold up fairly well for short-term storage.

You can store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will continue to release water, so the dressing may become thinner over time, but the flavor will still be delicious.

If you know you’ll have leftovers, consider salting and draining the cucumbers a little longer before mixing in the dressing. This extra step helps prevent excess moisture from watering down the salad.

Avoid freezing this salad—the creamy dressing and fresh cucumbers don’t hold up well to freezing and thawing.

To re-serve, just give the salad a good stir to redistribute the dressing. You can also add a little extra sour cream or fresh dill to perk it up if needed.

Variations and Substitutions

One of the best things about creamy cucumber salad is how easy it is to customize based on your preferences or what’s in your fridge.

Try swapping out sour cream for Greek yogurt if you're looking for a protein-packed or lower-fat version. It gives the dressing a slightly tangier flavor but still has that creamy texture.

Add thinly sliced red onion or shallots for a bit of bite. Letting the onion slices soak briefly in cold water before adding them will tame their sharpness.

For a sweet-and-savory twist, mix in some thinly sliced radishes or even a few halved cherry tomatoes. These add color, texture, and a burst of flavor.

You can also experiment with different herbs—chives, parsley, or mint all bring their own character and work beautifully with cucumber.

If you're dairy-free, swap the sour cream with a plant-based alternative like coconut yogurt or a dairy-free sour cream substitute. Just make sure it’s unsweetened and plain to keep the flavor balanced.

This recipe is all about what works for you. Don’t be afraid to tweak, test, and make it your own—it’s a forgiving, fun dish that welcomes creativity.

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