Last Updated: November 10, 2026
Creamy cucumber salad is thin-sliced cucumbers and red onion tossed in a sour cream and mayonnaise dressing brightened with vinegar and fresh dill. It takes about 15 minutes of work plus a short chill, and it is the kind of side dish that suits grilled chicken, burgers, fried fish and picnic spreads. The recipe below makes six generous servings.
Ingredients
- 3 large cucumbers (about 2 pounds), peeled in stripes or fully peeled
- 1/2 small red onion, sliced paper-thin
- 1 teaspoon kosher salt, for drawing out moisture
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons white wine vinegar or apple cider vinegar
- 1 teaspoon granulated sugar
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
Instructions
- Slice the cucumbers into rounds about 1/8 inch thick. A mandoline gives the most even slices, but a sharp knife works fine.
- Place the cucumber and onion slices in a colander set over a bowl. Sprinkle with the kosher salt, toss, and let drain for 20 minutes at room temperature.
- While the cucumbers drain, whisk the sour cream, mayonnaise, vinegar, sugar, dill, pepper and garlic powder in a large bowl until smooth.
- Press the cucumbers gently with a clean kitchen towel or paper towels to remove surface liquid. Do not rinse them unless the salt level seems high.
- Fold the cucumbers and onion into the dressing until every slice is coated.
- Cover and refrigerate for at least 30 minutes, or up to 4 hours, before serving.
- Stir, taste, and adjust with a pinch of salt or a splash of vinegar.
Why Salting Matters
Cucumbers are mostly water. Without the salting step, that liquid seeps out in the refrigerator and turns the dressing into a thin, cloudy puddle. Salting for 20 minutes pulls out a good portion of the moisture so the dressing stays thick and clings to each slice.
Tips for the Best Texture
- Choose firm cucumbers. Slicing cucumbers with thin skins and small seeds work best. English cucumbers need less salting time, about 10 minutes.
- Seed large ones. If the cucumbers are oversized with big seeds, halve them lengthwise and scoop the seeds with a spoon before slicing.
- Slice thin, not paper-thin. Slices thinner than 1/16 inch go limp quickly. Aim for 1/8 inch.
- Keep the dressing cold. Use sour cream straight from the refrigerator so the salad stays cool on the table.
- Add dill last. Fresh dill loses color if it sits in vinegar for hours. Stir it in within an hour of serving for the brightest look.
Dressing Ratios at a Glance
| Style | Base | Acid | Flavor |
|---|---|---|---|
| Classic (above) | 1/2 cup sour cream + 1/4 cup mayonnaise | 2 tbsp vinegar | Dill, garlic |
| Lighter | 3/4 cup plain Greek yogurt | 1 tbsp lemon juice | Mint, black pepper |
| Rich | 3/4 cup sour cream | 1 tbsp vinegar + 1 tsp lemon juice | Chives, celery seed |
Variations
Greek Yogurt Version
Replace the sour cream and mayonnaise with 3/4 cup plain whole-milk Greek yogurt and add 1 tablespoon olive oil. Use lemon juice instead of vinegar and finish with chopped mint.
Horseradish Kick
Stir 1 to 2 teaspoons prepared horseradish into the dressing. It pairs well with roast beef sandwiches and smoked salmon.
Cucumber and Tomato
Add 1 cup halved cherry tomatoes just before serving. Adding them early makes the dressing watery.
Spicy Version
Add 1 thinly sliced jalapeño, seeds removed, and a pinch of cayenne pepper. A squeeze of lime in place of vinegar suits this version.
Crunchy Add-Ins
Thin-sliced radishes, diced celery, or toasted sunflower seeds add contrast. Add seeds at the table so they stay crisp.
What to Serve With It
The cool, tangy dressing balances rich or spicy foods. Good matches include barbecue chicken, grilled sausages, salmon patties, crab cakes, fried chicken, and baked potatoes. It also works as a sandwich topping for turkey or roast beef on rye.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad will release some liquid over time, so stir before serving and drain off any excess. The flavor is at its best within the first 24 hours. This salad does not freeze well because cucumbers turn mushy after thawing and the dressing separates.
To prep ahead, salt and drain the cucumbers and mix the dressing separately. Keep them in separate containers for up to a day, then combine about 30 minutes before serving.
Common Mistakes to Avoid
Most problems with creamy cucumber salad come down to timing and moisture. Skipping the salting step is the biggest one, but there are a few others worth knowing before you start.
- Rinsing away all the seasoning. After salting, a quick blot is usually enough. Rinsing washes away flavor and adds water back into the slices.
- Dressing too far ahead. The dressing is best on cucumbers that have rested for 30 minutes to a few hours. After a full day the slices soften and the dressing thins.
- Using too much vinegar. Two tablespoons is enough for this volume. Extra vinegar thins the cream and makes the salad sharp. Add a splash at the end only if it tastes flat.
- Cutting uneven slices. Thick and thin slices release liquid at different rates, so the texture ends up inconsistent.
- Forgetting to season the dressing. Taste the dressing alone before adding the cucumbers. It should taste slightly more seasoned than you want the finished salad to be, because the cucumbers dilute it.
Serving Suggestions for a Crowd
For a picnic or potluck, double the recipe and keep the salted cucumbers and the dressing in separate containers inside a cooler. Combine them at the destination and give the salad 20 minutes to rest. Serve in a shallow glass bowl set over a larger bowl of ice if the day is hot, which keeps the dressing cold and the cucumbers crisp. A garnish of fresh dill sprigs and a few thin red onion rings makes the bowl look finished with almost no effort.
FAQ
Do I have to peel the cucumbers?
No. The skin is edible and adds color and crunch. If the skin is thick or waxed, peel it fully. Peeling in alternating stripes gives a pretty pattern and a softer bite.
Why is my cucumber salad watery?
Most often the cucumbers were not salted and drained, or the salad sat for many hours. Salt the slices for 20 minutes, blot them dry, and serve within a few hours.
Can I make creamy cucumber salad without mayonnaise?
Yes. Use all sour cream or all Greek yogurt in place of the mayonnaise. The dressing will be slightly tangier and a little less rich.
Can I use dried dill?
Yes. Use about one-third the amount of dried dill compared with fresh, so 2 teaspoons dried for 2 tablespoons fresh. Let the salad rest for at least 30 minutes so the dried herb softens.
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