CREAMY CUCUMBER SALAD Recipe

I finally recreated my grandma’s Creamy cucumber salad with Greek yogurt and tucked in one unlikely ingredient that ties the whole thing together.

I love a simple bowl of creamy cucumber salad, the sort of thing Grandma used to make that still somehow beats every fancy side. Thin ribbons of English cucumbers meet fresh dill, and the whole bowl feels light, tangy, and oddly addictive.

I bring it to picnics because people always keep asking what’s in it, then try to guess my secret. Sometimes I call it my Creamy Dill Cucumber Salad, other times I search “Cucumber Recipes Salad” for small tweaks.

It’s fast, forgiving, and every time I make it someone says I should bottle the dressing. Try it, you’ll see.

Ingredients

• Cucumbers add crunch lots of water for hydration, a bit of fiber and few calories.
• Red onion bring sharp bite, some vitamin C and antioxidants, and slight sweetness when soaked.
• Sour cream makes it creamy, adds tang and fat for richness, not much protein.
• Mayonnaise boosts creaminess, gives smooth mouthfeel and extra calories from fats.
• Fresh dill adds bright herby flavor, vitamin K and aromatic freshness that lifts everything.
• Vinegar and sugar balance sour and sweet, help the salad taste lively and crisp.
• Lemon juice gives extra zing, more vitamin C and a fresher tang if added.

Ingredient Quantities

• 2 large English cucumbers, thinly sliced
• 1/2 small red onion, thinly sliced
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon white vinegar
• 1 tablespoon granulated sugar
• 2 tablespoons fresh dill, chopped
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice, optional

How to Make this

1. Trim and thinly slice 2 large English cucumbers and 1/2 small red onion; a mandoline makes this easy but be careful, my thumb still regrets it sometimes. Leave the skin on or peel every other stripe for looks.

2. Pat the cucumber and onion slices dry with paper towels or a clean kitchen towel to remove surface moisture so the dressing won’t get watery.

3. In a medium bowl whisk together 3/4 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon white vinegar, 1 tablespoon granulated sugar, 1 tablespoon lemon juice if using, 2 tablespoons chopped fresh dill, 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth. Taste and tweak a bit if you like it tangier or sweeter.

4. Pour the dressing over the cucumbers and onions and toss gently with a fork or salad tongs so you don’t bruise the slices.

5. Let the salad chill in the fridge for at least 30 minutes so flavors meld; overnight is even better for potlucks, just keep it covered.

6. Before serving, check for excess liquid that may have collected; either spoon it off or drain the salad briefly in a colander and return it to the bowl so it isn’t soupy.

7. Give the salad a final stir, taste and adjust salt, pepper or lemon if needed, and sprinkle a little extra fresh dill on top for brightness.

8. For a firmer bite scoop out seeds from the cucumbers before slicing, or use a paper towel to squeeze just a bit of water out of slices if they look too wet after chilling.

9. Serve chilled with grilled meats, burgers, or sandwiches; it’s perfect for picnics and potlucks because everyone loves the creamy, tangy combo.

10. Store leftovers in an airtight container in the fridge up to 2 to 3 days, know that cucumbers will soften over time so give it a quick toss before serving again.

Equipment Needed

1. Mandoline slicer (great for super thin even cucumber rounds, be careful, my thumb still regrets it sometimes)
2. Sharp chef’s knife for trimming and any hand-slicing
3. Sturdy cutting board
4. Large mixing bowl for tossing the salad and dressing
5. Whisk (or fork) to blend the sour cream dressing smooth
6. Measuring cups and spoons for accurate dressing ratios
7. Paper towels or a clean kitchen towel to pat slices dry
8. Salad tongs or a large fork for gentle tossing
9. Colander or fine mesh sieve to drain off excess liquid before serving
10. Airtight container for chilling and storing leftovers

FAQ

CREAMY CUCUMBER SALAD Recipe Substitutions and Variations

• Sour cream: swap with plain Greek yogurt it has the same tang and texture, or use creme fraiche for a richer finish, or try dairy free coconut yogurt for a vegan twist.
• Mayonnaise: use extra Greek yogurt or mashed avocado for creaminess, or pick a vegan mayo if you want to keep it plant based.
• White vinegar: substitute apple cider vinegar or white wine vinegar, or a splash of rice vinegar if you prefer something milder.
• Fresh dill: replace with chopped parsley, chopped chives, or a pinch of dried dill if you dont have fresh on hand.

Pro Tips

1. Salt and dewater the cucumbers first. Sprinkle a little kosher salt on the slices, let them sit in a colander for 15 to 20 minutes, then pat or squeeze them dry. Its an easy way to keep the salad from getting watery and the cucumbers stay firmer.

2. If you need to make it ahead, keep the dressing separate. Whisk the dressing right before serving and toss, or if you must mix early, chill it and drain off any liquid before serving so it wont be soupy.

3. Hands and blades caution, plus even slices matter. Use the mandoline guard or wear a cut resistant glove, or just use a very sharp knife and steady your hand. Uniform thickness keeps the texture consistent and makes it look way better, and peeling every other stripe gives a nice rustic look.

4. Tweak brightness and bite at the end. Taste the dressing and add a touch more sugar or vinegar to suit you, and squeeze a little lemon right before serving for pop. If the onion is too sharp, soak the slices in cold water for 10 minutes, then drain, it mellows them without losing flavor.