Creamy Cucumber Salad Recipe
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Classic creamy cucumber salad recipe combines thinly sliced cucumbers, onions, dill, and a tangy dressing for a favorite make-ahead dish. A crisp and tasty cucumber salad that’s perfect with many main dishes!
I love fresh cucumbers every summer! And there’s nothing like a fresh, creamy, and crunchy cucumber salad to pair perfectly with so many main dishes, from grilled chicken to hamburgers and more!
You’ll love how simple this salad is to make with just a few ingredients. The crunchy cucumbers steal the show in this cucumber salad. It’s so simple to make and so scrumptious to eat, you’ll love making it for all of your family gatherings, picnics, cookouts, and potlucks!
How to Make Creamy Cucumber Salad
Here’s how you’ll make this favorite salad.
Ingredients for Creamy Cucumber Salad
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
You need crisp cucumbers for the salad. I’ve used onions, but they are optional.
- I prefer English cucumbers for this salad because their seeds are usually smaller, and the peel is thin, so you can leave the peeling on if you want. If you want to use a different type of cucumber, you may want to remove some seeds, and you may also decide to peel them.
- I also really like the color and flavor of the red onion, but you can use another mild onion, such as a Vidalia, if you prefer. And if you can’t eat onions, it is fine to leave them out. It will still be delicious!
For the Creamy Dressing:
- Sour cream – or Greek yogurt to increase add a bit of protein to the dish. You can use low-fat Greek yogurt to reduce calories if you wish.
- Apple cider vinegar (or red wine vinegar, white wine vinegar, or distilled white vinegar)
- Stone House Seasoning – my simple homemade seasoning blend
- Dill – I prefer fresh dill for the flavor and presentation, but dried is fine too.
- Optional – You can add a bit of sugar to the salad if you prefer a sweeter taste. That’s completely up to you.
Step-by-Step Instructions
- Add sliced cucumbers and onion (if using) to a large mixing bowl.
- In another mixing bowl, combine all of the ingredients for the dressing (sour cream, vinegar, Stone House seasoning, and dill). Once the dressing is mixed, add the mixture to the bowl with the cucumbers and onions.
- Toss well to combine. I like to add a “sprinkle” of dill sprigs to the top as well for garnish, but that’s optional.
- Chill for at least 30 minutes before serving for optimal flavor. Then, serve and enjoy!
Make-Ahead Tips
- Fresh, crisp cucumbers are the best!
- You can prepare this up to a few hours ahead for the freshest results; however, storing it for much longer may impact the crispness of the cucumbers.
- If you need to prepare this a day ahead of serving, store the sliced cucumbers and onions, if using, in one container in the refrigerator. Then, store the blended dressing in another sealed container in the refrigerator.
- Combine all together 30 minutes to one hour before serving and keep sealed in the fridge.
Storage Tips
While this is best served within several hours of making it, you can keep this for up to 2-3 days in a sealed container in the fridge.
More Favorite Salad Recipes
Cucumber Onion Salad or Cucumber Tomato Salad
Here’s my Creamy Cucumber Salad recipe. I hope you enjoy it!
Creamy Cucumber Salad Recipe
Equipment
Ingredients
- 2 English cucumbers, thinly sliced
- 1/4 red onion, thinly sliced (optional)
- 1/2 cup (115 g) sour cream, or Greek yogurt
- 3 tablespoons (45 g) apple cider vinegar, or red wine vinegar, white wine vinegar, or distilled white vinegar
- 1 teaspoon (4 g) sugar, optional
- 1/2 teaspoon (2.5 g) Stone House Seasoning, or 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon granulated garlic
- 1 tablespoon (0.4 g) chopped fresh dill, or 1 teaspoon dried dill
Instructions
- Add the sliced cucumbers and onion to a medium mixing bowl.
- Mix together Greek yogurt (or sour cream), apple cider vinegar, Stone House Seasoning, and dill in a small bowl until well combined. Add to the cucumbers and onions. Gently toss to combine. Cover and refrigerate for 30 minutes before serving.
Notes
- Use Low-Fat Greek Yogurt to reduce the fat and calories and increase the protein in this salad recipe.
- Omit the sugar to reduce the calories and eliminate the added sugar in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
