Name: Creamy Cucumber Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 English cucumbers (about 1½ lbs), sliced into thin rounds; ⅓ cup red onion, sliced into thin half-moons; ½ cup sour cream; 2 tablespoons mayonnaise; 1 tablespoon white vinegar or fresh lemon juice; ¼ cup fresh dill, chopped — fresh matters here; dried dill loses the bright, grassy flavor that makes this salad work; 1 clove garlic, pressed or finely grated; ½ teaspoon kosher salt, plus more to taste; ¼ teaspoon black pepper; ½ teaspoon sugar (optional — balances the tang of the vinegar)

Creamy cucumber salad with thin English cucumber, red onion and a sour cream dill dressing. Salted to stay crisp, 35 minutes start to finish, serves 4.

This creamy cucumber salad is thinly sliced English cucumber and red onion in a cool sour cream and fresh dill dressing. It is a no-fuss summer side for cookouts, potluck tables and weeknight dinners. It makes 4 servings and takes about 35 minutes start to finish, most of it hands-off: the cucumbers sit in salt for about 10 minutes and the finished salad chills for 15-20.

Hands folding sliced cucumbers and red onion into sour cream dressing to make creamy cucumber salad — Hands gently fold cucumber and onion slices into sour cream dressing to create this creamy salad.

What You Need

**For the salad**

2 English cucumbers (about 1 1/2 lbs), sliced into thin rounds
1/3 cup red onion, sliced into thin half-moons

**For the dressing**

1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon white vinegar or fresh lemon juice
1/4 cup fresh dill, chopped. Fresh matters here; dried dill loses the bright, grassy flavor that makes this salad work.
1 clove garlic, pressed or finely grated
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 teaspoon sugar (optional, balances the tang of the vinegar)

How to Make It

**Slice the cucumbers.** Cut them into rounds about 1/8-inch thick. Uniform slices mean every bite picks up the same amount of dressing. If you use standard garden cucumbers instead of English, peel them and scoop out the seeds first, since the seeds hold extra water.
**Salt and drain.** Toss the slices with 1/2 teaspoon salt in a colander and let them sit about 10 minutes. Moisture will bead on the surface. Give them a gentle squeeze and pat dry with a clean towel. This keeps the dressing from turning watery within the first hour.
**Mix the dressing.** In a large bowl, stir together the sour cream, mayonnaise, vinegar, garlic, dill, pepper and sugar (if using) until smooth.
**Toss.** Add the drained cucumbers and onion and fold gently until every slice is coated. The dressing should look creamy and clinging, not pooling at the bottom.
**Chill.** Cover and refrigerate at least 15-20 minutes. The salad tastes noticeably better cold. Give it one more stir before serving.

Low-angle close-up of creamy cucumber salad with a silver spoon, showing dressed cucumber rounds, dill, and red onion — A spoon cradles a bite of creamy cucumber salad, inviting you to dig in and enjoy its tangy flavor.

Why Cucumber Salad Turns Watery (and How to Fix It)

Cucumbers are mostly water, and salt and dressing draw it out. Skipping the salting step is the most common reason a creamy cucumber salad turns to soup. English cucumbers help because they have thinner skin, fewer seeds and less water than standard slicing cucumbers, and they need no peeling.

If the salad has already gone thin, pour off the excess liquid and stir in a spoonful of fresh sour cream to bring the creaminess back. Dressing the salad too far in advance pulls out more water and thins the coating, so toss it together shortly before serving.

Swaps and Add-Ins

**Greek yogurt:** plain Greek yogurt is a 1:1 substitute for the sour cream for a lighter salad. It is tangier, so taste the dressing before adding all the vinegar.
**Dried dill:** use about 1 teaspoon in place of the fresh. Expect a duller, less grassy flavor.
**Add-ins:** cherry tomatoes, thinly sliced radishes or crumbled feta all fit. For more herb punch, add a tablespoon of chopped chives or parsley.
**Lemon juice instead of vinegar:** gives a softer, fruitier tang.

What to Serve With Creamy Cucumber Salad

A cool, creamy salad is a good foil for anything with char or smoke. It goes well with smash burgers, grilled chicken thighs or Mediterranean baked salmon. For a different cucumber side, compare it with the tomato version in this tomato cucumber salad.

Make Ahead and Storage

For a cookout or picnic, mix the dressing up to a day ahead and store it separately in the fridge. Slice and salt the cucumbers the morning of, then toss everything together 20-30 minutes before serving.

Leftovers keep for about two days in a sealed container. The texture softens after the first day as the cucumbers keep releasing moisture, so stir and drain off any liquid before serving leftovers. Because the dressing contains sour cream and mayonnaise, keep the salad cold and do not leave it out for more than 2 hours, or 1 hour in hot weather above 90°F. The USDA explains more about the danger zone.

Creamy Cucumber Salad FAQ

Can I make it ahead for a picnic?

Yes. Mix the dressing up to a day ahead and keep it separate, then slice, salt and dress the cucumbers 20-30 minutes before serving.

How long does it last in the fridge?

About two days in a sealed container, though it gets softer after the first day.

Can I use dried dill?

Yes, about 1 teaspoon, but fresh dill gives the brighter flavor that defines this salad.

Creamy Cucumber Salad With Fresh Dill (Easy)