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There’s something undeniably nostalgic about a creamy cucumber salad, especially when it's an old-fashioned creamy cucumber salad that brings back memories of summer potlucks and grandma's kitchen.
This easy cucumber salad is a refreshing summer side dish for hot summer days, pairing crisp cucumbers and bold red onions with a tangy, slightly sweet, creamy sour cream, and infused with the classic flavor of fresh dill weed.
Whether you’re hosting a summer barbecue or looking for a simple side dish to complement grilled meats, this cucumber onion salad is a crowd-pleaser that's ready in just 10 minutes.
This creamy cucumber salad is a variation of my Cucumber Tomato Salad and pairs well with the amazing Baked BBQ Chicken recipe or this Greek Seasoned Porterhouse Steak. It’s one of my favorite side dishes and is one of my favorite summer recipes.
Below, I'm sharing how to make this creamy cucumber salad recipe complete with simple ingredients, easy steps, and tips to make it your own.
Table of Contents
Ingredient Notes & Substitutions
- Cucumbers: English cucumbers or large cucumbers work perfectly here for their crisp texture and thin skin. Persian cucumbers or regular cucumbers like Kirby or American can be substituted based on personal preference. Cucumbers add a cool, refreshing crunch that's the star of this easy creamy cucumber salad.
- Red Onion: Red onions bring a bold, aromatic flavor and vibrant color to the salad. If the flavor feels too intense, soak the slices in white vinegar for 5 minutes to mellow them out. Yellow onions, white onions, or even a sweet onion can be used as substitutes.
- Sour Cream: The base of the creamy dressing, sour cream gives this salad its signature richness. Full-fat or low-fat varieties work, or you can swap in plain Greek yogurt for a lighter option. This is what makes it a sour cream cucumber salad with that old-fashioned charm.
- Milk: Milk thins the dressing for easy coating and reacts with the vinegar to create a tangy, buttermilk-like flavor. Use whole or 2% milk for the best flavor.
- White Vinegar: White vinegar adds a bright, acidic note that balances the creamy base. You can substitute with apple cider vinegar, white wine vinegar, or even lemon juice for a different twist.
- Salt: Kosher salt enhances the flavors of the sliced cucumbers and onions, making this a well-seasoned dish.
- Black Pepper: Black pepper adds a subtle kick, bringing out the freshness of the crisp cucumbers and fresh herbs.
- Granulated Sugar: A touch of sugar balances the acidity of the vinegar without making the salad sweet, creating a perfect salad harmony.
- Dill: Fresh dill weed is a classic pairing with cucumbers, adding a bright, herbaceous note. If using dried dill, substitute with ½ teaspoon for the same effect.
See the recipe card below for ingredient quantities.
How To Make Creamy Cucumber and Onion Salad
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- Step 1: In a large bowl, whisk together the sour cream, milk, white vinegar, salt, black pepper, and granulated sugar until thoroughly combined. This creates the creamy sauce that coats the vegetables.
- Step 2: Form into ball shape with your hands
- Step 3: Press into patties
Recipe Tips
Remove Excess Moisture: To prevent a watery salad, pat the sliced cucumbers with a paper towel before adding them to the dressing. You can also lightly salt the cucumbers and let them sit for 10 minutes to draw out excess liquid, then rinse and pat dry.
Soak Onions for Milder Flavor: If red onions are too pungent, soak the slices in cold water or white vinegar for 5-10 minutes to tone down their intensity while keeping their crunch.
When To Peel Cucumbers: If using cucumbers with thicker skins, peel them to avoid toughness. You can also pat the sliced cucumbers with a paper towel to remove excess moisture, resulting in a less watery salad.
Chill for Best Results: Refrigerating the salad for at least 30 minutes allows the creamy dressing to meld with the crisp cucumbers and red onions, enhancing the overall flavor.
Use a Mandoline for Even Slices: For uniform thin slices of red onion and sliced cucumbers, consider using a mandoline slicer to ensure consistent texture and presentation.
Adjust Seasoning to Taste: Before serving, taste the salad and adjust the kosher salt, black pepper, or granulated sugar to suit your personal preference.
Variations
Creamy Yogurt Dressing: For a lighter version, use half sour cream and half plain Greek yogurt to create a sour cream cucumber salad with a healthier twist.
German Cucumber Salad: Swap the sour cream for plain Greek yogurt and add a pinch of garlic powder for a tangier, creamy cucumber dill salad inspired by traditional German cucumber salad.
Herb-Infused Salad: Boost the fresh herbs by adding chopped green onions, parsley, or chives alongside the fresh dill weed for a more vibrant, easy summer salad.
Vinegar Twist: Replace white vinegar with red wine vinegar or apple cider vinegar for a slightly different acidic profile that adds depth to the creamy sauce.
Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce to the creamy dressing for a subtle heat that complements the crisp cucumbers.
Notes
Summer Side Dish: This old-fashioned creamy cucumber salad is a quick and easy recipe with vibrant color and flavor. The crisp cucumbers, bold red onions, and creamy sour cream dressing make it a delicious cucumber salad that's ideal for summer potlucks or barbecues.
Make it ahead: Prepare this cucumber recipe up to a day in advance and store it in an airtight container in the fridge. Stir well before serving to redistribute the creamy dressing.
Storage: Leftovers can be kept in the refrigerator for 2-3 days. Stir before serving to refresh the creamy cucumbers.
Pairings: This simple side dish pairs beautifully with grilled proteins, such as steak, chicken, or burgers, making it a favorite for hot summer days.
Frequently Asked Questions (FAQs)
Yes! English cucumbers are ideal for their thin skin and crisp texture, but Persian cucumbers, Kirby, or regular cucumbers work well too. If using a type of cucumber with thicker skin, consider peeling it for a better texture.
To reduce excess moisture, pat the sliced cucumbers with a paper towel or lightly salt them and let them sit for 10 minutes to draw out excess liquid. Rinse and pat dry before adding to the creamy dressing.
Plain Greek yogurt is a great substitute for sour cream if you want a lighter creamy cucumber salad. You can also use a mix of sour cream and yogurt for a balanced flavor.
This cucumber onion salad can be stored in an airtight container in the refrigerator for 2-3 days. Stir well before serving to refresh the creamy sauce.
Yes, this is a great recipe to make ahead! Prepare it up to a day in advance and store it in the fridge. The flavors meld beautifully, making it even more delicious the next time you serve it.
What To Serve With Cucumber Salad
- Barbeque Chicken Kabobs – Barbecue Chicken Kabobs and vegetables are skewered, covered in a spice rub, and brushed with a sweet, spicy, smoky, and tangy BBQ sauce!
- Grilled Onion Bacon Cheddar Burger – A seasoned grilled burger topped with cheddar and smoky bacon is then topped with grilled onions, and goes perfectly with this cucumber salad.
- Grilled Mahi Mahi – A mild-tasting white fish filet with a smoky grilled flavor, and pairs perfectly with this creamy cucumber salad.
Storage
Leftover salad can be stored in the refrigerator in an air-tight container for up to 3 days. Stir well before serving.
I do not recommend freezing this cucumber salad due to the sour cream.
Related
Looking for other recipes like this Creamy Cucumber Salad? Try these summer side dish recipes:
Pairing
These are my favorite dishes to serve with Cucumber salad:
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Recipe
Ingredients
- 3 cups cucumber ¼-inch slice, 2 large
- 1 medium red onion ¼-inch slice
- 8 ounces sour cream
- 1/3 cup milk
- 1/3 cup white vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon granulated sugar
- 2 teaspoons dill minced
Instructions
- Step 1. In a large bowl whisk together the sour cream, milk, vinegar, salt, pepper, and sugar until thoroughly combined.
- Step 2. Add the sliced cucumbers, red onion, and dill, stir to coat. Cover and refrigerate at least 30 minutes before serving to allow flavors to meld.
Hi, I’m Michele Feuerborn, a home cook with 25+ years experience, and former AllRecipes Allstar, creating bold & easy Southern, Mexican, Tex-Mex, and Instant Pot recipes. Featured in publications like Parade and BuzzFeed. Read More…
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