Creamy Cucumber Salad

There’s something deeply nostalgic about a bowl of creamy cucumber salad on the summer table. Its cool crunch and gentle tang have graced picnic tables, potlucks, and family dinners for generations. Growing up, this salad was a fixture at my grandmother’s July cookouts, served in a chipped porcelain bowl alongside grilled lamb, corn on the cob, and sun tea. It wasn’t just a side dish—it was a sign that summer had truly arrived.

The magic of creamy cucumber salad lies in its simplicity. With just a few humble ingredients, it brings a burst of freshness and flavor that complements any meal. Rooted in European farmhouse traditions, especially German and Eastern European kitchens, this salad was once a way to stretch garden cucumbers and make them shine with pantry staples like sour cream and herbs. Passed down through generations, it remains a staple not only because it’s easy, but because it carries the taste of home.

Today, this dish still offers the same comfort: cold, crisp cucumbers bathed in a creamy, herbed dressing that soothes on a hot day. Whether you’re making it for a summer barbecue or a quiet weeknight dinner, creamy cucumber salad is a timeless classic.

Why You’ll Love This Recipe:

• Quick and Easy: Comes together in minutes with simple ingredients.
• Cool and Refreshing: Perfect for summer days or to balance heavier dishes.
• Make-Ahead Friendly: Gets even better after chilling in the fridge.
• Customizable: Adjust the creaminess, herbs, or cucumbers to your taste.

INGREDIENTS YOU’LL NEED:

• 2 large cucumbers, thinly sliced
• ½ small red onion, thinly sliced
• ¾ cup sour cream
• 1 tablespoon white vinegar
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

How to Make Creamy Cucumber Salad:

This creamy cucumber salad comes together in just a few steps and is made to be enjoyed cold. Here’s how I make it just like my grandmother did, with a few little tweaks of my own.

STEP-BY-STEP INSTRUCTIONS:

1. Slice the Cucumbers
   Start with crisp, firm cucumbers. Peel them if the skin is thick, then slice them into thin rounds. I like to use a mandoline for even slices, but a sharp knife works well too.
2. Salt and Rest (Optional but Recommended)
   To keep the salad from getting watery, place the cucumber slices in a colander, sprinkle with a pinch of salt, and let them sit for 20–30 minutes. Then gently pat dry with a clean kitchen towel or paper towel.
3. Make the Creamy Dressing
   In a large mixing bowl, combine the sour cream, white vinegar, chopped dill, garlic powder, salt, and pepper. Whisk until smooth and well blended.

1. Add Cucumbers and Onions
   Add the cucumbers and thinly sliced red onions to the bowl with the dressing. Toss everything gently until the veggies are evenly coated.
2. Chill and Serve
   Cover and refrigerate the salad for at least 1 hour before serving. This allows the flavors to blend and the salad to cool completely.

HELPFUL TIPS:

• If you prefer a tangier flavor, you can add a teaspoon of lemon juice.
• For an extra creamy version, mix in a couple tablespoons of plain Greek yogurt.
• Use English cucumbers for fewer seeds and a sweeter bite.
• If red onions are too strong, soak them in cold water for 10 minutes before adding.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes (plus chilling time)
• Yield: 4 servings
• Category: Side Dish
• Method: No-Cook
• Cuisine: American, European
• Diet: Vegetarian, Gluten-Free

NOTES:

This creamy cucumber salad is ideal for make-ahead situations. The cucumbers soften slightly as they chill, absorbing the flavor of the dressing while maintaining a satisfying crunch.

NUTRITIONAL INFORMATION:

(Per Serving – Approximate)

• Calories: 120
• Carbohydrates: 5g
• Protein: 2g
• Fat: 10g
• Saturated Fat: 5g
• Fiber: 1g
• Sugar: 3g
• Sodium: 300mg

FREQUENTLY ASKED QUESTIONS:

Can I make this salad the day before?
Yes! In fact, it tastes even better after a few hours or overnight in the fridge.

What if I don’t have fresh dill?
You can substitute with dried dill—just use about 1 teaspoon instead of 1 tablespoon.

Can I use Greek yogurt instead of sour cream?
Absolutely. Greek yogurt adds extra protein and a slight tang, making it a great alternative.

STORAGE INSTRUCTIONS:

Store creamy cucumber salad in an airtight container in the refrigerator. It’s best enjoyed within 2–3 days. Avoid freezing, as the cucumbers will lose their texture once thawed.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Shrimp Cucumber Salad with Creamy Lemon Dill Dressing
• Greek Yogurt Coleslaw
• Creamy Avocado Chicken Salad

CONCLUSION:

Creamy cucumber salad isn’t just a side—it’s a taste of simpler times, a refreshing companion to summer meals, and a reminder that the best dishes often come from the most humble ingredients. Whether you’re new to this dish or bringing back a family favorite, it’s a recipe that connects past and present, one cool bite at a time.

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