There’s nothing like a crisp, cool bowl of creamy cucumber salad to beat the summer heat. This recipe has been my go-to for years at backyard barbecues and lazy Sunday picnics – it’s the perfect mix of refreshing crunch and creamy dressing that always disappears first from the potluck table. I’ve made this creamy cucumber salad more times than I can count, tweaking the balance of tangy vinegar and sweet sugar until it was just right. What I love most is how ridiculously simple it is – just a handful of fresh ingredients, 10 minutes of prep, and you’ve got a side dish that tastes like sunshine in a bowl.
Why You’ll Love This Creamy Cucumber Salad
This isn’t just any cucumber salad – it’s the kind that makes people ask for the recipe after one bite. Here’s why it’s become my summer staple:
- No oven required: When it’s 90 degrees outside, the last thing you want is to turn on the stove. This salad comes together in minutes without heating up your kitchen.
- Instant crowd-pleaser: I’ve never brought this to a gathering without getting compliments. The creamy-tangy dressing with that fresh dill hits all the right notes.
- Customizable: Like it extra tangy? Add more vinegar. Prefer it sweeter? Toss in another pinch of sugar. It’s forgiving like that.
- Texture heaven: The crisp cucumbers against that velvety dressing is what summer side dreams are made of.
Trust me – once you try this version, you’ll understand why I make it weekly all season long.
Ingredients for Creamy Cucumber Salad
What I love about this recipe is how simple the ingredient list is – just a few fresh things you probably already have in your fridge. But don’t let that fool you! The magic is in the quality and preparation. Here’s exactly what you’ll need:
For the veggies:
- 2 large cucumbers (about 1 lb total) – thinly sliced (I leave the peel on for color and crunch)
- 1/4 cup red onion – paper-thin slices (soak in ice water for 5 minutes if you want to tame the bite)
For the creamy dressing:
- 1/2 cup sour cream (full-fat makes it extra luscious – trust me on this)
- 1 tbsp white vinegar (the clear distilled kind works best)
- 1 tsp sugar (just enough to balance the tang)
The finishing touches:
- 1/2 tsp salt (I use kosher – it dissolves beautifully)
- 1/4 tsp freshly ground black pepper
- 1 tbsp fresh dill – finely chopped and packed (none of that dried stuff – it makes all the difference!)
See? Nothing fancy, but when combined just right, these simple ingredients transform into something magical. I always set everything out before starting – it makes the assembly so much smoother.
How to Make Creamy Cucumber Salad
Alright, let’s get to the fun part – making this dreamy salad! I’ve made this so many times I could do it in my sleep, but I’ll walk you through each step to ensure yours turns out perfect. The key is gentle hands and a little patience while it chills.
Step 1: Prepare the Dressing
Grab your favorite mixing bowl – I use my grandma’s old yellow Pyrex one because it makes me happy. Whisk together the sour cream, vinegar, sugar, salt, and pepper until it’s completely smooth. No lumps allowed! The dressing should look like the perfect dip for your finger (which I may or may not test at this stage). Pro tip: Let it sit for a minute after mixing so the sugar fully dissolves – you don’t want any gritty surprises.
Step 2: Combine Vegetables
Now for the satisfying part! Add your thinly sliced cucumbers and onions to the bowl. Here’s where you need to channel your inner salad-tossing pro. Gently fold everything together with a large spoon or your hands (clean ones, please!) until every single slice is lightly coated. Don’t go crazy mixing – we want crisp cukes, not soggy ones. The onions should be evenly distributed like little purple confetti throughout.
Step 3: Chill and Serve
This is the hardest part – waiting! Cover the bowl and pop it in the fridge for at least 30 minutes (I aim for an hour if I can resist). The chilling time works magic – the flavors mingle, the cucumbers stay crisp but absorb just enough dressing, and that dill perfume gets into everything. Right before serving, I give it one last gentle toss and sprinkle extra dill on top for that fresh pop of green. Now try not to eat the whole bowl yourself – though I won’t judge if you do!
Tips for the Best Creamy Cucumber Salad
After years of making this salad (and maybe a few not-so-perfect batches), I’ve learned all the little tricks that take it from good to “oh-my-goodness-can-I-get-this-recipe” great. Here are my can’t-live-without tips:
- Full-fat is your friend: That light sour cream might look tempting, but the full-fat version gives the creamiest, most luxurious texture. I tried cutting corners once – never again.
- Dry those cukes: If your cucumbers seem extra watery, pat them dry with paper towels first. A little moisture is good, but no one wants a soupy salad!
- Taste as you go: The vinegar-sugar balance is personal. I like mine tangy, so I often add an extra splash of vinegar at the end. You do you!
- Freshness matters: That dill should smell like someone bottled up summertime. If it’s limp or dull, skip it – dried just doesn’t hit the same.
Follow these little secrets, and you’ll have the most refreshing, crave-worthy cucumber salad every single time.
Variations for Creamy Cucumber Salad
One of my favorite things about this recipe is how easily you can play with it! Here are some delicious twists I’ve tried over the years:
- Greek yogurt swap: Use plain Greek yogurt instead of sour cream for a tangier, protein-packed version. Just add a splash more vinegar to balance it out.
- Crunch boost: Toss in some thinly sliced radishes or diced celery for extra texture – the peppery bite is amazing.
- Herb variations: Fresh mint or chives make wonderful alternatives to dill when you want to mix things up.
- Spice it up: A pinch of red pepper flakes or a dash of hot sauce gives this salad a nice little kick.
The possibilities are endless – make it your own!
Serving Suggestions
This creamy cucumber salad shines brightest next to smoky grilled chicken or juicy burgers hot off the barbecue – the cool crunch cuts through rich flavors perfectly. I often serve it as a light lunch all on its own with some crusty bread. The recipe makes about 4 generous side portions, but between you and me, it’s so good people always go back for seconds!
Storage and Reheating
This creamy cucumber salad keeps beautifully in the fridge for about 2 days – just store it in an airtight container. The onions might get stronger over time, but the flavors actually improve! Whatever you do, don’t freeze it – the texture turns watery and sad. Trust me, I learned that the hard way.
Creamy Cucumber Salad Nutrition Facts
Let’s talk numbers – but don’t worry, this salad won’t wreck your summer diet! Each generous serving (about a heaping cup) comes in around 85 calories, with most coming from that luscious sour cream. You’re looking at 6g of fat (3.5g saturated), 7g carbs, and a nice 2g protein boost from the dairy. Of course, nutrition varies based on your exact ingredients – my grandma always said “measurements are guidelines, not prison sentences!” The vinegar and fresh dill add tons of flavor without any extra calories, making this one of my guilt-free favorites.
FAQs About Creamy Cucumber Salad
Can I make creamy cucumber salad ahead?
Absolutely! It actually gets better after chilling for 1-2 hours – just don’t go beyond 24 hours or the cucumbers lose their perfect crunch.
What are the best cucumbers to use?
English or Persian cucumbers work best – their thin skins and small seeds mean no peeling or seeding required. Regular cukes work too (just remove the big seeds).
Any dairy-free substitute for sour cream?
Try coconut cream – it whips up nicely and mimics that rich texture. Just add an extra squeeze of lemon to balance the sweetness.
Creamy Cucumber Salad: 10-Minute Summer Perfection
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and creamy cucumber salad perfect for summer gatherings. Light, crisp, and full of flavor.
Ingredients
- 2 large cucumbers, thinly sliced
- 1/2 cup sour cream
- 1 tbsp white vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup red onion, thinly sliced
- 1 tbsp fresh dill, chopped
Instructions
- In a large bowl, combine sour cream, vinegar, sugar, salt, and black pepper.
- Add sliced cucumbers and red onion to the bowl.
- Toss gently until all ingredients are evenly coated.
- Sprinkle fresh dill on top.
- Chill for at least 30 minutes before serving.
Notes
- Use full-fat sour cream for the creamiest texture.
- For extra crunch, leave the cucumber skin on.
- Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 85
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: creamy cucumber salad, summer salad, easy side dish
