Irresistible Creamy Cucumber Salad Recipe in Just 15 Minutes

Name: Creamy Cucumber Salad
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 3 large cucumbers, peeled and thinly sliced; 1/2 red onion, thinly sliced; 1 cup sour cream; 1/2 cup mayonnaise; 2 tablespoons fresh dill, chopped; 1 tablespoon white vinegar; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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Nothing beats those sticky summer barbecues when everyone’s sweating over the grill – except when my creamy cucumber salad makes its debut! This creamy cucumber salad has been my secret weapon for twenty years of backyard gatherings ever since my neighbor Mrs. Henderson taught me her trick with the vinegar and sugar balance. I’ll never forget how the whole crowd went quiet when they took their first bites at our block party!

What makes this creamy cucumber salad so special? That luscious sour cream-mayo dressing stays perfectly thick and creamy (no watery mess here!) thanks to salting the cukes first. The fresh dill and tangy onions give it such bright flavor you’ll want to eat it straight from the bowl with a spoon (I won’t judge if you do). And here’s my favorite part – you can make it hours ahead so you’re not stuck in the kitchen when the burgers are ready!

People beg me to bring this to every potluck now – it’s that perfect crisp-cool foil to smoky ribs and spicy chicken. Funny how something so simple became my most requested dish. Guess Mrs. Henderson knew what she was doing when she scribbled that recipe on a napkin for me all those years ago!

Table of Contents

Why You'll Love This Creamy Cucumber Salad
Ingredients for Creamy Cucumber Salad
How to Make Creamy Cucumber Salad
Tips for the Best Creamy Cucumber Salad
Variations of Creamy Cucumber Salad
Serving Suggestions for Creamy Cucumber Salad
Storage and Reheating
Nutritional Information
Frequently Asked Questions

Why You’ll Love This Creamy Cucumber Salad

Listen, I’m not exaggerating when I say this creamy cucumber salad recipe will change your barbecue game forever. Here’s why:

You can whip it up in 15 minutes – seriously, that’s less time than it takes to preheat your grill!
It never turns into a watery disappointment – unlike so many cucumber salads that turn into soup after an hour (thanks to my secret salting trick).
Guests always ask for the recipe – I’ve handed out copies on napkins, text messages, you name it.
Super customizable – swap half the sour cream for Greek yogurt if you’re feeling virtuous (though I never tell when I make it the sinful way).
Gets better as it chills – make it at noon and it’ll be perfect by dinner, letting you actually enjoy your own party!

Trust me, after one bite of that cool, tangy crunch with creamy dressing clinging to every slice, you’ll understand why this salad disappears first at every potluck.

A large glass bowl filled with creamy cucumber salad, featuring sliced cucumbers, red onion, and fresh dill.

Ingredients for Creamy Cucumber Salad

Okay, let’s get real about what goes into this magical creamy cucumber salad – because I’ve learned the hard way that skimping on quality or quantity throws the whole balance off! Here’s exactly what you’ll need:

3 large cucumbers – peeled and thinly sliced (English cucumbers work great if you want to skip peeling)
1/2 red onion – thinly sliced (soak in ice water for 10 minutes if you want to tame the bite)
1 cup sour cream – full fat please, this isn’t diet food!
1/2 cup mayonnaise – the real stuff, none of that “light” nonsense
2 tablespoons fresh dill – finely chopped (pack it lightly when measuring)
1 tablespoon white vinegar – the subtle tang makes all the difference
1 teaspoon sugar – just enough to balance without being sweet
1/2 teaspoon salt – plus more for salting cucumbers if using that method
1/4 teaspoon black pepper – freshly ground if you’ve got it

A quick tip? Double check your fridge before starting – nothing worse than realizing you’re out of sour cream halfway through! Oh, and fresh dill is non-negotiable in my book – dried just doesn’t give that same bright pop. Find more delicious recipes on our Pinterest account.

How to Make Creamy Cucumber Salad

Ready to make the perfect creamy cucumber salad? Here’s my foolproof method that guarantees that dreamy texture every time. It’s all about layering flavors and handling those cucumbers just right!

Step 1: Prepare the Vegetables

The foundation of any great creamy cucumber salad starts with perfectly prepped veggies. Slice those cucumbers paper-thin – I use a mandoline on the widest setting. The red onions? Finely shredded so they distribute evenly. Want that crisp texture to last? Toss the slices with a pinch of salt and let them sit for 10 minutes, then give them a gentle squeeze – you’ll be amazed how much water comes out!

Step 2: Make the Dressing

Now for what makes this a truly creamy cucumber salad – that tangy dressing! Whisk together the sour cream and mayo first until completely smooth. Then add the fresh dill – chop it fine so the flavor spreads evenly. The vinegar and sugar might seem odd together, but trust me, they balance perfectly. Works great with Greek yogurt too if you’re watching calories!

Step 3: Combine and Chill

Here’s where your creamy cucumber salad comes together – gently fold the dressing into those crisp vegetables. Be patient! Chill it for at least 30 minutes, though I think 2 hours is ideal. The wait lets the flavors develop while keeping that perfect crunch. Find more tasty ideas on our Pinterest account!

A clear glass bowl filled with creamy cucumber salad, featuring sliced cucumbers, red onions, and fresh dill.

Tips for the Best Creamy Cucumber Salad

After making this creamy cucumber salad more times than I can count, I’ve picked up some game-changing tricks along the way. First tip? Always, always pat those cucumber slices dry with paper towels after salting them – I’ve ruined too many batches by skipping this step! Taste your dressing before adding it and don’t be afraid to adjust – maybe an extra pinch of sugar if it’s too tangy, or more dill if you want that herbal punch.

Got extra dressing clinging to the bowl? Tossing in another handful of cukes balances it perfectly. And here’s my golden rule – that fresh dill makes all the difference (I keep a pot growing in my kitchen just for this salad!). Last secret? Serve it in chilled bowls – keeps everything crisp even on the hottest summer day!

Variations of Creamy Cucumber Salad

Here’s the fun part – playing around with this recipe while keeping that cool, creamy magic! Want it lighter? Swap half the sour cream for thick Greek yogurt – you’ll get the same tang with less guilt. Sometimes I toss in halved cherry tomatoes for color and sweetness – they burst in your mouth against the crisp cukes. Apple cider vinegar gives a different kind of zing that’s perfect with grilled pork. And for summer parties, I’ll throw in some crumbled feta and kalamata olives – suddenly you’ve got a Greek island vacation in every bite! The dressing is so versatile you really can’t mess it up.

Serving Suggestions for Creamy Cucumber Salad

Oh, let me tell you how to show off your creamy cucumber salad to maximum advantage! It’s downright magical alongside smoky ribs or piled high on a pulled pork sandwich – that cool creaminess just cuts through the richness. For backyard BBGs, I always set out little bowls near the burgers so people can top their patties. And at potlucks? Skip the humdrum chips – this salad makes the perfect standalone dish (I bring extra napkins because people always come back for seconds!). The best part? That creamy dressing clings beautifully without dripping everywhere – unlike all those disappointing mayo-based salads I’ve tried over the years!

Close-up of a large glass bowl filled with creamy cucumber salad, featuring sliced cucumbers, red onions, and fresh dill.

Storage and Reheating

Here’s the beautiful thing about my creamy cucumber salad – it keeps like a dream in the fridge! Just cover it tightly (I swear by those glass snap-lid containers) and it’ll stay fresh and creamy for a full 24 hours. No reheating needed – in fact, it’s best served crisp and cold straight from the fridge. If anything, that extra chill time makes the flavors sing even louder!

Nutritional Information

Let’s keep it real – this creamy cucumber salad isn’t exactly health food, but life’s too short to count calories at backyard parties! Remember, these values are estimates and change based on what brands you use. For example, swapping Greek yogurt cuts the fat while keeping all that tangy goodness!

Frequently Asked Questions

After years of making this creamy cucumber salad for every summer gathering imaginable, I’ve heard every question in the book! Here are the answers straight from my sauce-stained recipe notebook:

I get asked these questions all the time at backyard BBQs – here are the answers straight from my marinade-stained recipe notebook:

Can I substitute Greek yogurt for sour cream?

You absolutely can! Greek yogurt gives that same creamy tang with fewer calories – I often do a half-and-half swap when I’m feeling virtuous. Just make sure it’s the thick, full-fat kind or your creamy cucumber salad dressing might get too runny.

How do I keep my cucumber salad from getting watery?

The trick is salting those cukes first! Toss them with a pinch of salt and let them sit for 10-15 minutes, then pat them bone dry with paper towels. This pulls out excess moisture so your creamy cucumber salad stays gloriously thick instead of turning into soup.

Can I make this salad ahead of time?

Oh honey, this salad thrives on advance prep! The flavors get even better after chilling for 2-3 hours. Just don’t go beyond 24 hours or the cucumbers lose their delightful crunch. It’s my favorite potluck dish because I can make it the night before!

What if I don’t have fresh dill?

The salad will still taste good, but you’ll miss that bright herbal pop. In a pinch, use 2 teaspoons dried dill – but fresh makes all the difference. I keep a little pot growing on my windowsill just for this creamy cucumber salad!

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