Name: Creamy Cucumber Salad
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large fresh cucumbers, thinly sliced; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 tablespoon white vinegar or lemon juice; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh dill, chopped

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I love making this creamy cucumber salad when I want something fresh, light, and comforting at the same time. The crisp cucumbers paired with a smooth, tangy dressing create a simple dish that feels both refreshing and satisfying. It’s the kind of recipe I turn to for quick lunches, side dishes, or even casual gatherings.

Why You’ll Love This Recipe

I enjoy this recipe because it comes together quickly with minimal ingredients. The combination of creamy dressing and crunchy cucumbers gives a perfect balance of texture and flavor. I also appreciate how versatile it is—I can easily adjust the seasoning or add extras depending on what I have on hand. It’s a reliable go-to when I want something cool and delicious without spending too much time in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh cucumbers
sour cream
mayonnaise
white vinegar or lemon juice
sugar
salt
black pepper
fresh dill

Directions

I start by washing and slicing the cucumbers into thin rounds. If I want a less watery salad, I lightly salt the slices and let them sit for about 10 minutes, then pat them dry.

In a separate bowl, I mix the sour cream, mayonnaise, vinegar (or lemon juice), sugar, salt, and pepper until smooth. I then fold in the chopped fresh dill for that classic flavor.

Next, I add the cucumbers to the dressing and gently toss everything together until the slices are well coated. I like to let the salad chill in the fridge for at least 30 minutes before serving so the flavors blend nicely.

Servings and timing

I usually get about 4 servings from this recipe.
Prep time takes around 10–15 minutes, and I like to chill it for about 30 minutes before serving, making the total time roughly 45 minutes.

Variations

I sometimes switch things up by adding thinly sliced red onions for a bit of sharpness. Occasionally, I use Greek yogurt instead of sour cream for a lighter version. When I want extra crunch, I toss in a few radishes. I also like experimenting with herbs like parsley or chives if I don’t have dill available.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. Since cucumbers release water over time, I give the salad a quick stir before serving again. I don’t reheat this dish because I prefer it cold and refreshing.

FAQs

Can I make this salad ahead of time?

I can prepare it a few hours in advance, and it actually tastes better after chilling. I just avoid making it too far ahead to keep the cucumbers crisp.

How do I keep the salad from getting watery?

I like to salt the cucumbers lightly and let them sit before mixing. This helps draw out excess moisture.

Can I use a different dressing base?

I sometimes replace sour cream with Greek yogurt or even a mix of yogurt and mayonnaise for a lighter texture.

What type of cucumbers work best?

I prefer using English cucumbers because they have fewer seeds and thinner skin, but regular cucumbers work just fine too.

Can I add protein to this salad?

I occasionally add grilled chicken or chickpeas when I want to turn it into a more filling meal.

Conclusion

I find this creamy cucumber salad to be one of the simplest yet most rewarding recipes to make. It’s fresh, creamy, and adaptable, which makes it perfect for many occasions. Whenever I need a quick and refreshing dish, this is always one of my favorite choices.