Dad's Creamy Cucumber Salad Recipe

There's something undeniably nostalgic about the cool crunch of cucumber salad on a hot summer day. The crisp slices coated in a velvety, tangy dressing instantly transport me back to backyard cookouts and Sunday family dinners.

this Recipe

My dad's creamy cucumber salad was a staple growing up—always present at picnics, potlucks, and even packed lunches. It's a no-fuss, family-friendly recipe made with just a few simple ingredients, yet somehow it manages to steal the show every time. The best part? It comes together in minutes, with no cooking required and barely any cleanup. Let's dive into why this timeless classic deserves a spot in your summer rotation.

Why You'll Love This Creamy Cucumber Salad

Get ready to meet your new favorite side dish. Dad’s creamy cucumber salad is refreshing, tangy, and loaded with old-fashioned flavor in the best way possible.

First off, this recipe is incredibly quick and easy. It takes less than 15 minutes to slice, mix, and chill—making it perfect for last-minute gatherings or weeknight dinners. No stove, no oven, no stress.

It's also super budget-friendly. You only need a handful of pantry staples and a few fresh cucumbers to whip this up. Whether you're feeding a crowd or just yourself, this is a dish that won’t break the bank.

Another huge win: it's light and refreshing, yet creamy enough to feel satisfying. The balance of crisp cucumbers and smooth, tangy dressing is pure comfort in every bite. It pairs beautifully with grilled meats, sandwiches, or even as a topping for baked potatoes.

And let’s not forget its make-ahead magic. The flavors only improve after a few hours in the fridge, making it the ideal prep-ahead side dish for parties or meal planning. Just mix, chill, and serve.

Now that you're hooked, let’s take a closer look at the simple ingredients that make this salad shine.

Ingredients Notes

The charm of this creamy cucumber salad lies in its simplicity. Every ingredient plays a unique role, contributing to that cool, tangy, irresistible flavor that keeps you coming back for seconds.

Cucumbers are the star of the show. I recommend using English cucumbers for their thinner skin and fewer seeds, which means you don’t need to peel them (unless you want to). If using regular garden cucumbers, consider peeling and deseeding them for the best texture. Slice them thinly for maximum crunch and soak-ability.

Sour cream gives this salad its signature creaminess. Full-fat sour cream adds the richest texture and flavor, but you can easily swap in Greek yogurt if you prefer a lighter version. Either way, the creamy base helps mellow the acidity and coats the cucumbers beautifully.

White vinegar adds the perfect zing. It cuts through the richness of the sour cream and gives the dressing that classic tang. If you don’t have white vinegar, apple cider vinegar is a solid backup—it’ll add a slight fruitiness that works surprisingly well.

Sugar might sound unusual, but just a small amount balances out the acidity and salt. It softens the vinegar’s bite and helps round out the overall flavor. Don’t skip it—it makes a big difference!

Onion is optional but highly recommended. Thinly sliced red onion or sweet onion adds a bit of sharpness and texture, making each bite more interesting. If raw onion’s not your thing, soak the slices in cold water for a few minutes before adding—they’ll mellow out nicely.

No special equipment is needed here—just a sharp knife and a mixing bowl. A mandoline slicer makes quick work of the cucumbers if you have one, but it’s not essential.

How To Make This Creamy Cucumber Salad

Making this cucumber salad couldn’t be easier. With just a few steps and a handful of ingredients, you’ll have a cool, creamy side dish ready in no time.

Start by slicing your cucumbers as thinly as possible. Whether you use a knife or a mandoline, aim for consistent, paper-thin rounds. If you’re using regular cucumbers, take a moment to peel and seed them for a smoother texture. Once sliced, lay them out on a clean towel or paper towel to soak up excess moisture.

While the cucumbers are resting, prepare the dressing. In a large bowl, combine the sour cream, white vinegar, sugar, salt, and pepper. Whisk until smooth and taste the dressing—it should be creamy, tangy, and just a touch sweet. Adjust the seasoning as needed.

If you're using onions, slice them thin and toss them into the dressing. This gives them a chance to marinate and mellow while you finish prepping.

Add the cucumbers to the bowl with the dressing and gently toss to coat every slice. It’s okay if the cucumbers release a bit of liquid—this just adds to the overall flavor and creates a slightly thinner, pourable dressing after chilling.

Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This resting time lets the flavors meld and enhances the cucumber’s crispness. You can make it up to a day ahead—just give it a good stir before serving.

From start to finish, you’re looking at about 15 minutes of active time. It’s one of those recipes that feels like a cheat—it’s so simple, yet so satisfying.

Storage Options

One of the great things about creamy cucumber salad is how well it stores. In fact, it often tastes better the next day as the cucumbers soak up all that flavor.

Store any leftovers in an airtight container in the fridge. The salad will keep well for up to 3 days, though the cucumbers may soften slightly over time. Stir gently before serving to redistribute the dressing.

If you find the dressing has thinned out a bit from the cucumber’s natural water content, you can stir in a spoonful of sour cream just before serving to thicken it back up.

Freezing is not recommended for this salad. Cucumbers have a high water content and tend to become mushy once thawed, which can ruin the texture.

To re-serve leftovers, simply spoon them into a bowl and let them sit at room temperature for 5-10 minutes. This takes the chill off and makes the flavors pop even more.

Variations and Substitutions

One of the best parts about this recipe is how adaptable it is. With just a few tweaks, you can customize it to fit your preferences or what you have on hand.

For a lighter version, try using Greek yogurt or a 50/50 mix of sour cream and plain yogurt. You’ll still get that creamy texture with a bit more protein and fewer calories.

Want extra crunch? Add thinly sliced radishes or shredded carrots. They bring both color and texture to the salad and play well with the tangy dressing.

If you're looking for a touch of sweetness, consider tossing in a few sliced cherry tomatoes or even a handful of diced apples. The contrast between the sweet and tangy is surprisingly delicious.

For a more herbaceous twist, stir in fresh dill, chives, or parsley. Dill in particular pairs beautifully with cucumbers and gives the salad a fresh, summery vibe.

And if you're serving this alongside spicier dishes, try adding a pinch of crushed red pepper flakes or a few drops of hot sauce to the dressing for a subtle kick.

Don’t be afraid to experiment and make it your own. That’s what Dad would do—adjusting as he went, always tasting, always adding that special something. With this creamy cucumber salad, the possibilities are as endless as the summer days it was made for.

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