Creamy Cucumber Salad Recipe

There’s something refreshingly nostalgic about a bowl of creamy cucumber salad. With its crisp slices of cucumber coated in a tangy, velvety dressing, it instantly transports me back to summer picnics and family potlucks. The crunch, the chill, the creamy zing—it’s all there in every bite.

I started making this version on a whim one hot afternoon when I had an overabundance of cucumbers from the garden. With a few simple pantry staples, it became an instant hit in our household. Now, it’s my go-to side dish all season long. It’s quick, it’s budget-friendly, and it pairs perfectly with everything from grilled chicken to burgers.

Let me show you exactly why you’ll be reaching for this Creamy Cucumber Salad again and again.

Why You'll Love This Creamy Cucumber Salad

Get ready to fall head over heels for a salad that’s as easy as it is irresistible. This creamy cucumber salad isn’t just a side dish—it’s a staple you’ll want to make on repeat.

First, it comes together in just minutes. Slice, mix, and chill. That’s it. You don’t need any fancy prep or long marination time. It’s perfect for when you need something cool and refreshing on the fly.

It’s also incredibly budget-friendly. Cucumbers are one of the most affordable vegetables at the grocery store or farmers market, and the rest of the ingredients—like sour cream, vinegar, and onion—are likely already in your kitchen.

One of the best parts is how adaptable it is. You can serve it as a side for weeknight meals, picnics, potlucks, or barbecues. It’s a crowd-pleaser that works with nearly every main dish and dietary preference.

And finally, it’s just plain delicious. The tang of vinegar, the richness of sour cream, and the subtle sweetness of a little sugar create the most dreamy dressing that clings to every cool, crisp cucumber slice.

If you’re looking for a new favorite summer side that never fails to impress, keep reading.

Ingredient Notes

The beauty of this creamy cucumber salad is in its simplicity. Each ingredient adds a little something special, making the whole greater than the sum of its parts.

Cucumbers are, of course, the star of the show. I recommend using English cucumbers because they’re seedless and have a thin skin that doesn’t require peeling. If you use regular cucumbers, you might want to peel them and scoop out the seeds to avoid excess water and bitterness.

Sour cream brings the creamy element that gives this salad its signature texture. Full-fat sour cream makes the richest dressing, but if you're watching calories, feel free to substitute with Greek yogurt or a combination of both. It still turns out silky and flavorful.

Vinegar is what gives this salad its zing. I prefer white vinegar for a classic taste, but apple cider vinegar adds a gentle sweetness that’s lovely, too. You only need a splash to balance out the richness of the sour cream.

Sugar may seem unexpected, but just a touch helps mellow out the acidity and makes the salad taste more balanced. Don’t skip it—it doesn’t make the salad sweet, just smooth.

Red onion adds just the right bite. Thinly sliced, it gives the salad a slight sharpness and a pop of color. If you want a milder flavor, soak the onion slices in cold water for 10 minutes before adding them to the salad.

You won’t need much equipment—just a sharp knife, a mixing bowl, and a spoon. A mandoline slicer can make the cucumber prep even quicker and more uniform if you have one on hand.

How To Make This Creamy Cucumber Salad

Putting this salad together is so easy, it almost feels like cheating. You’re only a few steps away from a bowl full of creamy, crisp goodness.

Start by slicing your cucumbers into thin, even rounds. If you’re using English cucumbers, you can leave the skins on. For standard cucumbers, peel and deseed them first. Uniform thickness helps the dressing coat everything evenly and gives the best texture in each bite.

Place the cucumber slices in a large mixing bowl. Sprinkle them with a little salt and let them sit for 10–15 minutes. This helps draw out excess water, ensuring your salad stays creamy and not watery. Afterward, gently pat the cucumbers dry with paper towels.

In a separate bowl, whisk together the sour cream, vinegar, sugar, and a pinch of salt and pepper. The dressing should be smooth and tangy, with just a hint of sweetness. Taste and adjust if needed.

Add the cucumber slices and thinly sliced red onion to the bowl with the dressing. Gently fold everything together until the cucumbers are fully coated. Be careful not to overmix, as you want the slices to stay crisp and intact.

Chill the salad for at least 15 minutes before serving. This gives the flavors time to meld and the cucumbers time to absorb all that creamy goodness. The result is a cool, crisp side that tastes even better than it looks.

From start to finish, the whole process takes about 20 minutes—including chilling time. It’s the ultimate last-minute side dish that feels like you planned it hours in advance.

Storage Options

Creamy cucumber salad is best enjoyed fresh, but it can absolutely be made a little ahead of time.

If you’re prepping in advance, store the salad in an airtight container in the refrigerator. It will stay good for up to 2 days, but keep in mind that cucumbers will release more water the longer they sit. Give it a gentle stir before serving to reincorporate the dressing.

For best results, try salting and draining the cucumbers in advance, and mix the dressing right before serving. This way, you maintain the crispness while still enjoying the full flavor.

This salad doesn’t freeze well due to the high water content in cucumbers and the creamy dressing, which can separate after thawing. Stick to enjoying it fresh or refrigerated for optimal texture.

To rehydrate and refresh the salad after chilling, you can add a small spoonful of extra sour cream and vinegar, if needed, before serving again.

Variations and Substitutions

The charm of this salad lies in how easy it is to customize. Whether you’re working with dietary needs or personal taste, there’s plenty of wiggle room here.

For a lighter version, swap the sour cream for plain Greek yogurt. It still brings creaminess, but with added protein and fewer calories. You can even do a half-and-half blend for a happy medium.

If you love herbs, consider mixing in fresh dill. Its grassy, slightly tangy flavor pairs perfectly with cucumbers and takes the salad to a whole new level of freshness.

You can also switch up the allium. Instead of red onion, try thinly sliced scallions or chives for a milder, less pungent taste. This works especially well if you're serving it to kids or guests sensitive to raw onion flavor.

For an extra crunch, toss in a handful of sliced radishes. Their peppery bite contrasts beautifully with the creamy dressing and adds more visual appeal to the dish.

If you’re dairy-free, a plant-based sour cream or coconut yogurt with a touch of lemon juice can create a similar texture and flavor profile. Just be sure to taste and tweak the seasoning as needed.

No matter how you mix it up, don’t be afraid to experiment. That’s the beauty of simple, rustic recipes like this—they welcome creativity and still deliver every time.

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