Creamy Cucumber Salad Recipe: 15-Minute Summer Perfection

Name: Creamy Cucumber Salad Recipe: 15-Minute Summer Perfection
Prep time: 15 min
Total time: 45 min
Cuisine: American
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 tbsp fresh dill, chopped; 1/4 cup red onion, thinly sliced

Author: lia

Published: July 21, 2025

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Oh, how I love a good creamy cucumber salad on a hot summer day! There’s something magical about that cool, crisp crunch paired with that tangy, creamy dressing—it’s like summer in a bowl. I first fell in love with this dish at my aunt’s annual Fourth of July picnic, where she’d always bring a big bowl of it, nestled between the burgers and potato chips. By the end of the day, that bowl was always scraped clean. Now, it’s my go-to potluck dish because, trust me, nothing beats the refreshing simplicity of a well-made creamy cucumber salad when the temperatures climb.

Table of Contents

Why You’ll Love This Creamy Cucumber Salad

Listen, this isn’t just any cucumber salad—it’s the kind that disappears first at every barbecue. Here’s why it’s my summer obsession:

No sweat prep: 15 minutes tops, and absolutely no oven required (because who wants to cook when it’s 90° outside?)
That perfect crunch: The salting trick keeps the cucumbers crisp instead of soggy—game changer!
Creamy-tangy magic: The sour cream dressing with fresh dill hits all the right notes between rich and refreshing.
Crowd pleaser: Kids, grandparents, picky eaters—everyone goes back for seconds. I’ve seen it happen at every picnic since 2012!

Seriously, this salad tastes like sunshine and cool breezes in bowl form. You’ll want to make it weekly all season long.

Ingredients for Creamy Cucumber Salad

Gathering the right ingredients is key to that perfect balance of creamy and crisp in this salad. Here’s what you’ll need – and I promise, everything’s simple to find:

2 large cucumbers – Look for firm, dark green ones, thinly sliced (about 1/8-inch thick – no need to peel unless the skin’s tough)
1/2 cup sour cream – Full-fat gives the richest flavor, but light works too (or swap with Greek yogurt for a tangier twist)
1 tbsp white vinegar – Plain distilled works great, but apple cider vinegar adds nice fruity notes if you prefer
1 tsp sugar – Just enough to balance the tang without making it sweet
1/2 tsp salt + extra for salting cukes – Kosher salt is my go-to for even seasoning
1/4 tsp black pepper – Freshly cracked gives the best flavor pop
1 tbsp fresh dill – Chopped fine (don’t even think about dried – the fresh makes ALL the difference)
1/4 cup red onion – Thinly sliced into half-moons (soak in cold water for 5 minutes if you want milder onion flavor)

That’s it! Simple, fresh ingredients that come together like magic. Now let’s get slicing!

How to Make Creamy Cucumber Salad

Now for the fun part – turning these simple ingredients into that dreamy, creamy salad we all love. Follow these steps, and you’ll nail it on your first try. Promise!

Step 1: Prepare the Cucumbers

This is where the magic starts! Place your thinly sliced cucumbers in a colander and sprinkle generously with salt (about 1 tsp). Toss them gently with your hands to coat evenly. Let them sit for 10 minutes – you’ll see water pooling at the bottom. This draws out excess moisture so your salad stays crisp, not watery. Rinse them well under cold water, then pat super dry with paper towels. (Pro tip: I usually do this first thing so they’re ready when I need them!)

Step 2: Make the Dressing

Grab a big mixing bowl – this’ll be your dressing station. Whisk together the sour cream, vinegar, sugar, salt and pepper until smooth. Taste it! Want more tang? Add a splash more vinegar. Too sharp? A pinch more sugar balances it out. The dressing should coat the back of a spoon nicely. Now fold in that gorgeous fresh dill – smell that herby goodness?

Step 3: Combine and Chill

Toss the cucumbers and onions gently into the dressing with clean hands or a rubber spatula. Make sure every slice gets some creamy love! Cover and refrigerate for at least 30 minutes (though 2 hours is ideal). This chilling time lets the flavors mingle and the cucumbers soak up all that tangy creaminess. Serve cold, maybe with an extra sprinkle of dill on top for pretty presentation.

Tips for the Best Creamy Cucumber Salad

Want restaurant-quality results every time? Here are my hard-earned secrets:

Dry those cukes! After salting, press cucumbers between paper towels – leftover moisture makes dressing watery.
Taste as you go: The dressing should make you pucker slightly before adding cucumbers – they’ll mellow it out perfectly.
Fresh herbs only: That little extra chopping for fresh dill? Worth it. The flavor brightens everything.
Chill time matters: Don’t rush the 30-minute rest – it transforms good into “Where’s the recipe?” amazing.

Follow these, and you’ll never settle for bland cucumber salad again!

Variations of Creamy Cucumber Salad

While I love the classic version, sometimes I like to mix things up! Try adding halved cherry tomatoes for color or swapping white vinegar for apple cider vinegar for extra tang. A handful of sliced radishes adds nice peppery crunch, and crumbled feta cheese turns it into a Greek-inspired treat. The best part? You can’t mess it up – just taste as you go until it makes you smile!

Serving Suggestions for Creamy Cucumber Salad

This salad shines wherever it goes! I love it piled next to juicy grilled burgers or chicken at summer BBQs – that cool creaminess cuts through smoky flavors perfectly. It’s dreamy with egg salad sandwiches at picnics or as a bright side with roasted salmon. Honestly, I’ve been known to eat it straight from the bowl with just a fork when no one’s looking!

Storage and Reheating

Here’s the deal with storing this creamy cucumber salad – it’s best enjoyed fresh, but if you must keep leftovers (though I’ve never seen any in my house!), here’s how to do it right:

Fridge life: Store in an airtight container for up to 2 days max. After that, the cucumbers lose their perfect crunch.
The watery truth: Some liquid will separate – just give it a gentle stir before serving again.
No reheating needed! This salad is meant to be served cold – microwaving turns the creamy dressing into a sad, soupy mess.

Honestly? This salad disappears so fast that storage is rarely an issue. But if you do have leftovers, they make a great quick lunch the next day!

Nutritional Information

Now, I’m no nutritionist, but I know we all like to have an idea of what’s in our food! Keep in mind these values are estimates and will vary depending on your specific ingredients (like whether you use full-fat sour cream or Greek yogurt). Here’s the scoop per 1/2 cup serving:

Calories: About 90 – light enough for seconds!
Fat: 6g (3g saturated) – most from that luscious sour cream
Carbs: 8g – with just 4g coming from natural sugars
Fiber: 1g – thanks to all those cucumber skins
Protein: 2g – a nice little bonus
Sodium: Around 200mg – but you can reduce this by rinsing cukes well after salting

Not too shabby for something that tastes this indulgent! The fresh cucumbers and herbs pack in nutrients while keeping things light and fresh. Just another reason to feel good about going back for that second helping.

Frequently Asked Questions

Q1. Can I substitute Greek yogurt for sour cream in creamy cucumber salad?
Absolutely! Greek yogurt works beautifully and gives a tangier kick – I do this swap all the time when I want a lighter version. Just use the same amount (1/2 cup) and maybe add an extra teaspoon of vinegar to balance the yogurt’s natural tartness. The texture stays wonderfully creamy!

Q2. How long can I keep creamy cucumber salad in the fridge?
Here’s the truth – it’s best eaten fresh, but will keep for about 2 days max in an airtight container. The cucumbers start losing their perfect crunch after that, though the flavor still tastes great. If you see liquid pooling, just give it a quick stir before serving again.

Q3. What other vegetables can I add to this salad?
Oh, so many options! Thinly sliced radishes add lovely peppery crunch, while halved cherry tomatoes bring bright color and acidity. I sometimes toss in diced bell peppers or even avocado (add right before serving). The recipe is wonderfully flexible – just keep the total veggie volume similar to the original cucumber amount.

Q4. Why do you salt the cucumbers first?
That salting step is my secret weapon! It draws out excess moisture so your salad stays crisp instead of turning watery. Trust me, those extra 10 minutes make all the difference in texture. Just be sure to rinse and pat them dry thoroughly afterward so your dressing stays perfectly creamy.

Q5. Can I make creamy cucumber salad ahead for a party?
You can prep it up to 4 hours in advance – actually, the flavors improve with a little chilling time! Just hold off adding any delicate extras (like avocado or soft herbs) until right before serving. Stir well and garnish with fresh dill when you bring it to the table for that beautiful “just made” look.

Internal Link Opportunities for Cucumber Salad Recipe:

Peanut Chili Crisp Cucumber Salad – a spicy, Asian-inspired cucumber recipe.
Korean Cucumber Salad – pairs well as a tangy alternative or side.
Cucumber Tomato Salad – a close cousin in flavor profile.
Pineapple Cucumber Salad – a sweet tropical version.
Bacon Ranch Chicken Salad Cucumber Boats – fun and creative use of cucumber.
Loaded Red Potato Salad – a picnic-perfect pairing with cucumber salad.