Creamy Cucumber Salad Recipe

There's nothing more refreshing than a bowl of Creamy Cucumber Salad on a hot summer day. Crisp cucumber slices tossed in a tangy, herb-speckled sour cream dressing—this dish is cool, crunchy, and irresistibly creamy.

I first tried this salad at a family cookout, tucked between a tray of burgers and a basket of corn on the cob. I loved it so much, I begged for the recipe and have been making it ever since. It’s a go-to side dish in our house: quick to make, budget-friendly, and always a hit with guests.

It pairs beautifully with everything from grilled meats to picnic sandwiches—let’s dive into why you’ll love this easy classic.

Why You’ll Love This Creamy Cucumber Salad

Get ready to meet your new favorite summer side dish. Creamy Cucumber Salad is not only incredibly tasty, but it's also simple, affordable, and endlessly adaptable.

First off, it’s ultra quick and easy. You can have this salad ready in just 10 minutes—no cooking required! Just slice, mix, and chill. It’s perfect for those moments when you need something delicious but don’t want to spend forever in the kitchen.

It’s also a budget-friendly superstar. With cucumbers, sour cream, and a handful of pantry staples, this dish feeds a crowd without emptying your wallet.

Plus, it’s cool and refreshing, making it ideal for warm weather gatherings. The crisp cucumbers and creamy dressing provide a light, tangy contrast to grilled or spicy dishes.

And best of all, it’s versatile. Want to add fresh herbs, thin-sliced onions, or even a bit of spice? Go for it! This recipe is easy to tweak to suit your preferences.

Now let’s take a closer look at what makes this salad so good.

Ingredient Notes

The charm of this salad lies in its simplicity. Just a few fresh ingredients come together to create a dish that’s greater than the sum of its parts.

Cucumbers are the star of the show. I like using English cucumbers because they’re seedless and have a thin skin, which means no peeling or deseeding necessary. If you use regular cucumbers, just peel them and scoop out the seeds for the best texture.

Sour cream provides that signature creamy base. Full-fat sour cream gives the dressing a rich, velvety consistency, but you can use Greek yogurt for a lighter version with added protein.

Vinegar adds a necessary tang to balance the richness. I prefer white wine vinegar or apple cider vinegar for their mild acidity, but even plain white vinegar will do in a pinch.

Fresh dill is the herb of choice here. Its light, grassy flavor pairs perfectly with cucumbers. You can use dried dill if fresh isn’t available, but the fresh version really takes this dish to another level.

You’ll also need salt and sugar to season the dressing. The sugar may seem unusual, but just a small pinch helps balance the acidity and highlight the cucumber’s natural sweetness.

No fancy tools required—just a sharp knife, a mixing bowl, and a spoon!

How To Make This Creamy Cucumber Salad

Making Creamy Cucumber Salad is as simple as it gets. Here’s how to bring it all together in just a few easy steps.

Start by slicing your cucumbers very thinly. A mandoline works well here, but a sharp knife does the job too. Uniform slices are key to getting that perfect crunch in every bite.

Place the cucumber slices in a colander, sprinkle with a bit of salt, and let them sit for 10–15 minutes. This draws out excess water so your salad doesn’t turn watery later on. Afterward, pat them dry with paper towels.

While the cucumbers are resting, mix up your dressing. In a large bowl, stir together the sour cream, vinegar, sugar, dill, salt, and a pinch of pepper. Taste and adjust the seasoning as needed.

Add the drained cucumbers to the bowl with the dressing and gently toss to coat every slice. Let the salad chill in the fridge for at least 30 minutes before serving so the flavors can meld.

This entire process takes less than 15 minutes of active time, making it the ultimate easy side dish. Once chilled, the salad is cool, creamy, and bursting with bright dill flavor.

Storage Options

Creamy Cucumber Salad is best enjoyed fresh, but you can definitely store leftovers for later.

For short-term storage, transfer the salad to an airtight container and refrigerate. It’ll stay fresh for up to 2 days, though the cucumbers will soften a bit the longer they sit.

If you need to make it in advance, you can slice and salt the cucumbers up to a day ahead and store them separately from the dressing. Mix everything together just before serving for the best texture.

Unfortunately, this dish doesn’t freeze well—the high water content in cucumbers makes them soggy when thawed. Stick to making just what you’ll eat in a few days.

To re-serve, give the salad a quick stir and taste for seasoning. You might want to add a little extra vinegar or dill to brighten it back up.

Variations and Substitutions

This recipe is a classic, but it’s also a great canvas for your own creativity. Here are some fun ways to switch it up.

Swap the sour cream for Greek yogurt if you want a lighter, protein-packed version. It gives the salad a slight tang while keeping that creamy texture.

Add thinly sliced red onions or shallots for a little bite. They add a pop of color and a mild sharpness that complements the cucumbers beautifully.

Spice it up with a pinch of crushed red pepper or a drizzle of hot sauce if you like a little heat.

Use different herbs—try fresh mint, parsley, or chives for a different twist. Mint in particular pairs surprisingly well with cucumbers and adds a cool note.

Make it vegan by using a plant-based sour cream or cashew cream. The result is just as creamy and satisfying.

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