This Creamy Cucumber Salad is cool, crisp, and wonderfully comforting the kind of classic side dish that never goes out of style. It’s light yet creamy, incredibly refreshing, and comes together in minutes. Perfect for summer cookouts, quick lunches, or an easy dinner side.
Ingredients
- 2 large English cucumbers, thinly sliced
- 1/2 small red onion, very thinly sliced
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp white vinegar or apple cider vinegar
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
- Optional: fresh dill or parsley, chopped
Easy swaps: Use Greek yogurt in place of sour cream for a lighter version.
Steps
- Prep the cucumbers. Slice them thin and evenly for the best texture. No need to peel English cucumbers they’re tender and mild.
- Lightly salt (optional). If your cucumbers are extra juicy, sprinkle with a pinch of salt and let sit 10 minutes, then pat dry.
- Make the dressing. In a bowl, whisk sour cream, mayonnaise, vinegar, sugar, salt, and pepper until smooth and creamy.
- Combine gently. Add cucumbers and red onion to the dressing and toss until evenly coated.
- Chill briefly. Let the salad rest in the fridge for 15–20 minutes so the flavors come together.
- Finish with herbs. Sprinkle with fresh dill or parsley just before serving for a fresh, pretty touch.
Chef’s Tips
- Slice thin: Thin cucumbers soak up the dressing without getting soggy.
- Balance the tang: Add a pinch more sugar if you like it slightly sweeter.
- Serve fresh: This salad is best enjoyed the same day for peak crunch.
Variations
- Dill-forward version: Add extra fresh dill for that classic deli-style flavor.
- Creamy garlic cucumber salad: Add 1 small clove of grated garlic for a savory kick.
- Vinegar-only style: Skip mayo and double the vinegar for a lighter, sharper salad.