Deliciously crisp and creamy cucumber salad combines red onions with cucumbers in a mayo, sour cream, and fresh dill dressing for a refreshing side at all your summer cookouts and barbecues.
Why this recipe works
This creamy cucumber salad is cool and crisp with crunchy red onion and cucumbers. It’s sweet, tangy, and creamy with a pop of dill for fresh flavor throughout.
This recipe is a staple for summertime gatherings and is something we love to whip up whenever we fire up the grill to make kabobs or grilled meats. Plus, it’s quick and easy to prepare in only 10 minutes – though you’ll want to allow it to chill for a couple of hours in the fridge to let the flavors mingle which means it’s the perfect side to make in advance.
Prefer something a little lighter? Hop over to our cucumber salad recipe made with vinegar dressing.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CUCUMBER – We prefer English cucumbers as they have fewer natural juices than regular cucumbers, which can thin out your dressing. However, regular cucumber can certainly be used.
How to Make Creamy Cucumber Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Combine cucumber and onion in a large bowl.
- In a medium bowl whisk together all dressing ingredients.
- Using a spoon or rubber spatula, fold the dressing into the cucumber and onion.
- Cover bowl with plastic wrap and chill for at least two hours to allow flavors to meld.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.Â
Yes, in fact, you will want to plan for at minimum 2 hours in advance or you can prepare it the night before you plan on serving. Prepping it at least two hours ahead of time will let the flavors meld together. Store it covered with plastic wrap or an air-tight lid in the fridge until you are ready to serve.
Serving Suggestions
Serve this creamy cucumber salad with additional fresh chopped dill as garnish. This salad goes great alongside classic cookout and potluck dishes such as burgers, brats, hot dogs, skewers, or grilled meats but it can also be served as a side to a main course any day of the week.
More Related Recipes
- Corn Salad
- Broccoli Salad
- Watermelon Salad
- Italian Pasta Salad
- Mom’s Potato Salad
- Tomato Cucumber Salad with Feta
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Creamy Cucumber Salad
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 16 ounce English cucumber sliced
- 1 cup sliced red onion
Dressing
- 3 Tablespoons mayonnaise
- 2 Tablespoons fresh chopped dill
- 1 teaspoon granulated sugar
- 1 teaspoon black pepper
- 2 cups sour cream
- 1 Tablespoon pickle juice
- 2 Tablespoons white vinegar
Things You’ll Need
Before You Begin
- We prefer English cucumbers as they have fewer natural juices than regular cucumbers, which can thin out your dressing. However, regular cucumber can certainly be used.
- Plan to make this salad at minimum 2 hours in advance or you can prepare it the night before you plan on serving. Prepping it at least two hours ahead of time will let the flavors meld together. Store it covered with plastic wrap or an air-tight lid in the fridge until you are ready to serve.
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.Â
Instructions
- Combine cucumber and onion in a large bowl.
- In a medium bowl whisk together all dressing ingredients.
- Using a spoon or rubber spatula, fold the dressing into the cucumber and onion.
- Cover bowl with plastic wrap and chill for at least two hours to allow flavors to meld.
Nutrition
Chef Antoine Davis
Latest posts by Chef Antoine Davis (see all)
- Pan Seared Chilean Sea Bass - November 19, 2024
- Poultry Seasoning - November 12, 2024
- Instant Pot Jambalaya - November 7, 2024
KC says
This is a great recipe. However, I did do a little changes to the amounts, but did not change any ingredient. I used 1 Large regular cucumber, used 6 T mayo, Used less sugar (to taste), 2 Teaspoons black pepper, 1 cup sour cream and 2 tablespoons of dill pickle juice (use to taste). All else stayed the same. Couldn’t stop eating this. Again, great recipe. RECIPE SAVED.
Carol says
Hi, would love to try this, what kind of pickle juice? sweet? dill?
Amanda Formaro says
We use dill, but you can use sweet if you prefer.