We make this Creamy Cucumber Salad on repeat all summer. It’s cool, creamy, and refreshing, with crisp cucumbers, fresh dill, and a tangy sour cream dressing. These nostalgic flavors take me right back to my mom’s kitchen, where this was the salad I loved most growing up. Best of all, it’s ready in just 10 minutes.
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Creamy Cucumber Salad Video
Creamy Cucumber Salad Recipe
The thick creamy dressing made with fresh lemon, dill, and sour cream reminds me of my Tzatziki Sauce (and I could put that stuff on anything!) Fresh dill was always a staple in my Mom’s kitchen, and she always adds it to this salad – it pairs perfectly with the cucumbers and creamy dressing. Our entire family, including our youngest, loves this salad, so it stays in regular rotation all summer.
Ingredients in Creamy Cucumber Salad
You don’t need a long list of ingredients to make the best cucumber salad.
- Cucumbers – Fresh garden cucumbers are my favorite, but English, Persian, cocktail, or standard grocery-store cucumbers all work well. Peel standard grocery-store cucumbers if they are wax-coated, and peel oversized garden cucumbers if the skin is thick or tough.
- Onions – I love using red onions for their sweetness and bright pop of color against the green cucumbers. Sweet Vidalia onions or chopped green onions also work for a milder onion flavor.
- Sour Cream – provides a tangy, thick base for this yummy salad. You can substitute plain, full-fat Greek yogurt for sour cream, but the dressing will taste tangier, so omit the lemon juice.
- Lemon Juice – helps cut the richness of sour cream, lightening the dressing.
- Garlic – Again, fresh garlic is best, but pre-minced or even garlic powder will work.
- Dill – Fresh or frozen dill tastes the freshest. You can substitute dill with finely chopped parsley or chives.
Pro Tip for Freezing Fresh Dill
My Mom grows a ton of dill and stores it in the freezer to use throughout the year. To freeze fresh dill, rinse, dry, chop, and then lightly pack dill into freezer zip bags and freeze flat. You can enjoy it right out of the freezer for any recipe that calls for dill, from Egg Salad to Tartar Sauce.
How to Make Creamy Cucumber Salad
- Make the Dressing – stir together the sour cream, lemon, garlic, dill, and salt and pepper in a small bowl to make the scrumptious creamy dressing. Then, set the bowl aside.
- Slice the cucumbers and onions thinly using a mandoline set to 1/8″ or a sharp knife. Remember to peel the cucumber if wax-coated. Place in a serving bowl.
- Add Dressing and Serve – Pour the creamy sour cream dressing over your salad and mix to evenly coat the onions and cucumbers. Add more seasoning to taste if needed and serve immediately.
Natasha’s Pro Serving Tip
Wait until just before serving to add the dressing. The salt in the dressing draws moisture from the cucumbers, so the salad will have the best crisp texture within 2 to 3 hours after mixing.
Make-Ahead and Storage
- To Make Ahead: Prepare the dressing and slice the cucumbers and onion up to 1 day ahead. Refrigerate them separately and combine just before serving.
- To Store Leftovers: This salad has the best texture within 2 to 3 hours after adding the dressing. Refrigerate leftovers in an airtight container for up to 1 day. The cucumbers will soften and release some liquid, so drain off any excess and stir before serving, and add salt and pepper to taste if needed.
What to Serve with Creamy Cucumber Salad
This refreshing side salad pairs well with grilled and roasted meats at summer barbecues, picnics, and weeknight dinners.
- BBQ Chicken Thighs
- Grilled Pork Tenderloin
- Hamburgers (or Smash Burgers)
- Instant Pot Ribs
- Grilled Steak
- Pan-Seared Steak
This creamy cucumber salad has been passed down through our family for generations—from my grandma, to my mom, to me. Now it’s a favorite with my own children, and I love that the tradition continues.
Creamy Cucumber Salad
Ingredients
- 1 1/2 lbs cucumbers, 2 english cucumbers or 7–10 small ones
- 1/2 medium red or sweet yellow onion, thinly sliced
- 1 Tbsp fresh or frozen dill, chopped
- 1/2 cup sour cream, full-fat or reduced-fat
- 1 1/2 tsp fresh lemon juice, optional
- 1 garlic clove, pressed or grated
- 1/2 tsp fine sea salt and pinch black pepper, or to taste
Instructions
- Make the Dressing: In a small bowl, combine sour cream, lemon juice (if using), garlic, dill, salt and pepper to taste. Stir and set aside while prepping salad.
- Chop Cucumbers and Onion: Peel (if necessary) and slice cucumbers into thin rounds or half-moons if using large cucumbers. Place in a large mixing bowl. Add thinly sliced onion.
- Add Dressing and Serve: Just before serving, pour the dressing over the cucumbers and onions, and mix to coat. After adding dressing, the salad will stay fresh for about 2-3 hours if refrigerated.
Notes
Variations:
- For Milder Onion Flavor – Replace the red onion with 1/3 cup chopped green onion or chives.
- Mayo – try adding 1 Tbsp of mayo to the dressing instead of lemon juice.
- Greek yogurt works but has a slightly different flavor. Omit lemon juice if using.
Nutrition Per Serving
More Cucumber Recipes
If you love summer cucumbers as much as we do, you will find some new favorite cucumber recipes in this list. When cucumbers are abundant in our garden, these are the recipes we make most often: