Creamy Cucumber Salad

A cool, crisp, and refreshing side dish that balances the freshness of garden cucumbers with a rich, tangy dressing of sour cream, mayonnaise, and fresh dill. Light yet creamy, this salad is the perfect companion to grilled meats, sandwiches, or summer picnics—offering a bright crunch in every bite.

Why You’ll Love This Recipe

This isn’t just a side salad—it’s summer on a plate. With ultra-crisp Kirby cucumbers, a silky herb-infused dressing, and a hint of zesty lemon, it’s light enough for hot days but flavorful enough to stand out at any table. The secret? Letting it chill so the flavors meld into something greater than the sum of its parts.

Perfect for:

BBQs and backyard cookouts

Holiday dinners (Easter, Memorial Day, Labor Day)

Meal prep (keeps beautifully for 2–3 days)

Low-effort entertaining

🥒 "I brought this to my potluck," said one home cook. "It was gone before the main course arrived!" 

Ingredients

For the Salad Base

3–4 medium Kirby pickling cucumbers (about 1½ lbs / 680g)

½ small red onion, thinly sliced (optional, for color and bite)

For the Creamy Dill Dressing

½ cup (120g) full-fat sour cream (Greek yogurt works too)

⅓ cup (75g) mayonnaise (use full-fat for best texture)

¼ cup (10g) fresh dill, finely chopped (do not substitute dried—fresh is key!)

½ tbsp (7ml) fresh lemon juice (or white vinegar for sharper tang)

Salt and freshly ground black pepper, to taste

Optional Enhancements

1 tsp honey or sugar (to balance acidity)

Pinch of garlic powder or 1 minced clove (for depth)

Dash of hot sauce or paprika (for subtle heat)

Step-by-Step Instructions

1. Prep the Cucumbers

Wash cucumbers thoroughly.

Pat dry with a clean towel.

Slice thinly using a sharp knife, mandoline, or spiralizer (~⅛ inch thick).

✅ No need to peel —Kirby skins are tender and add color. 

❗ Pro Tip: For extra crispness, salt slices lightly and let sit 10 minutes, then drain and pat dry. 

2. Add Red Onion (Optional)

If using, thinly slice red onion and add to a large bowl with cucumbers.

Soak in cold water for 5–10 minutes if you prefer milder flavor, then drain.

3. Make the Dressing

In a separate bowl:

Whisk together sour cream, mayonnaise, chopped dill, lemon juice, salt, and pepper until smooth and well blended.

Taste and adjust:

Need more brightness? Add another squeeze of lemon.

Too tangy? A tiny bit of honey helps balance.

4. Combine & Chill

Pour dressing over cucumbers (and onions).

Gently toss with a spatula or spoon until evenly coated.

Cover and refrigerate at least 30 minutes, preferably 1–2 hours, to let flavors marry and cucumbers soften slightly.

✅ Don’t skip chilling time —cold = crisp; rested = flavorful. 

5. Serve Chilled & Fresh

Give it a final gentle stir before serving.

Garnish with:

Extra chopped fresh dill

A sprinkle of black pepper

Lemon zest or thin cucumber ribbons

Serve cold as a:

Side to grilled chicken, burgers, or brats

Sandwich topper

Standalone appetizer in small bowls

You Must Know

Use fresh dill —dried dill lacks the bright, grassy flavor essential to this salad.

Full-fat dairy works best —light versions may separate or taste watery.

Don’t overdress —cucumbers release water; start with ¾ of the dressing and add more if needed.

Make ahead? Yes—but wait to dress until 1–2 hours before serving for maximum crunch.

Tastes better the next day? Slightly softer, but still delicious!

Storage Tips

Store in an airtight container in the fridge for up to 3 days.

Drain excess liquid before serving if needed.

Do not freeze —texture turns mushy upon thawing.

Ingredient Substitutions

Sour cream

Greek yogurt or crème fraîche

Tangier or lighter options

Mayonnaise

More sour cream or avocado mayo

For different richness

Kirby cucumbers

English or Persian cucumbers

Just as crisp; no peeling needed

Red onion

Shallot or green onion

Milder alternatives

Lemon juice

Apple cider or white vinegar

Same punch, different profile

Serving Suggestions

Pair with smoked salmon, bagels, or pâté for a brunch spread.

Great in lettuce wraps or on crostini.

Double the batch and serve at your next picnic.

Pack in lunchboxes (reheat safely).

Cultural Context

Inspired by Eastern European smetana-based salads and American deli classics, this recipe blends old-world tradition with modern ease. Found at church suppers, family reunions, and summer barbecues alike, it honors simplicity while delivering bold flavor—proof that sometimes, the best dishes come from just a few perfect ingredients.

Pro Tips

Double the recipe? Yes—perfect for crowds.

Want more crunch? Add sliced radishes or celery.

Make ahead: Prep veggies and dressing separately. Combine 1 hour before serving.

Label your dish: People will ask for the recipe.

Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use regular cucumbers?

A: Yes—but remove seeds and consider salting to reduce moisture.

Q: Why did my salad turn out watery?

A: Likely due to undrained cucumbers or over-dressing. Salt and drain if needed.

Q: Is this gluten-free?

A: Yes—just verify labels on mayo and sour cream (most are GF).

Q: Can I make it vegan?

A: Try plant-based mayo + coconut yogurt, though texture changes.

Q: Can I add herbs?

A: Absolutely! Mint, parsley, or chives work beautifully.

Allergy Information

Contains: dairy (sour cream), eggs (in most mayonnaise).

Gluten-free: Yes (verify all ingredient labels).

Nut-free: This recipe is naturally nut-free.

Always check labels—especially on processed condiments.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

Calories: 110

Fat: 9g

Saturated Fat: 3g

Carbohydrates: 6g

Fiber: 1g

Sugar: 4g

Protein: 2g

Sodium: 180mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice. 

This salad doesn’t shout. It sits cool in the fridge, crisp and inviting, saying everything a great side should: “Scoop me. Share me. This is good.” That’s how the best ones begin—not with silence, but with slicing, stirring, and someone who says, “Let’s make it together.”