I dug up Grandma’s handwritten Creamy Cucumber Salad recipe and I’m finally sharing the surprising ingredient she tucked into the dressing.
I keep coming back to this Creamy Cucumber Salad because it wakes up a backyard table without trying too hard. I use English cucumbers and a dollop of sour cream to get that cool silky bite, and there’s a little tang that makes people ask whats in it.
It’s somehow simple and sly, like Grandma tucked a tiny trick into every bowl. If you like a bit of zip you’ll enjoy the Cucumber Sour Cream Salad Vinegar vibe here, but it’s not loud, just right.
I promise you’ll want to make it for picnics or grilling nights, even when you swear you already have a go to.
Ingredients
- Crunchy, mostly water, low calorie, some fiber, keeps salad light and refreshing.
- Sharp, slightly sweet when raw, adds bite and antioxidants, a touch of sugar.
- Creamy tang, adds richness and some protein, makes dressing smooth and mellow.
- Brings fat and silkiness, helps ingredients stick together and adds mild richness.
- Sharp, sour kick that brightens flavors, balances creaminess and cuts richness.
- Herby, fragrant, gives fresh anise like notes, lifts the whole salad.
- Pungent optional boost, a little goes far, wakes up the dressing.
- Mild oniony color and subtle bite, nice fresh finish and mild crunch.
Ingredient Quantities
- 2 large English cucumbers (about 1 1/4 lb total)
- 1/2 medium red onion (about 1/3 cup)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon granulated sugar
- 2 tablespoons fresh dill (chopped)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 small garlic clove (optional)
- 1 tablespoon fresh chives (optional)
How to Make this
1. Wash and trim the ends off the 2 English cucumbers, then slice them very thin into rounds (about 1/8 inch). You can peel stripes or leave the skin on, whatever you like, and put the slices in a large bowl.
2. Thinly slice the 1/2 medium red onion and add it to the cucumber bowl. If you want the onion milder, soak the slices in cold water for 10 minutes first, then drain.
3. Sprinkle the 1/2 teaspoon kosher salt over the cucumbers and onions, toss, and let sit 10 to 15 minutes so excess water is drawn out. Pour off the liquid and pat the veggies dry with paper towels. Don’t skip this or the salad gets soggy.
4. In a separate bowl whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon white or apple cider vinegar, 1 teaspoon granulated sugar, 1/4 teaspoon freshly ground black pepper, and 2 tablespoons chopped fresh dill.
5. Mince the small garlic clove and/or chop 1 tablespoon fresh chives if using, then stir them into the dressing. Taste the dressing and add a tiny pinch more salt only if it needs it.
6. Pour the dressing over the drained cucumbers and onions and toss gently to coat evenly; try not to mash the slices.
7. Cover and refrigerate at least 30 minutes so the flavors meld. Longer is better if you have the time.
8. Before serving give it a quick stir, taste and adjust with more dill or chives if you want, then serve cold. Leftovers keep covered in the fridge for about 2 days but the cucumbers will get softer.
Equipment Needed
1. Cutting board (for trimming and slicing cucumbers and onion)
2. Sharp chef’s knife or mandoline for very thin 1/8 inch slices
3. Large mixing bowl for the cucumber and onion mix
4. Small bowl for whisking the dressing
5. Whisk plus measuring spoons and a 1/2 cup measure
6. Garlic press or small paring knife for mincing the garlic
7. Colander or slotted spoon to pour off liquid, plus paper towels or a clean kitchen towel to pat dry
8. Mixing spoon or salad tongs to gently toss, and an airtight container or plastic wrap for chilling and storing leftovers
FAQ
Creamy Cucumber Salad Recipe Substitutions and Variations
Got a missing ingredient? Try these swaps:
- English cucumbers: Persian cucumbers work great, or use regular slicing cucumbers after peeling and scooping out the seeds if they’re watery. If you’re out of cucumbers try thinly sliced raw zucchini, salt it and pat dry first.
- Sour cream: Plain Greek yogurt is a 1:1 swap for a tangy lighter finish, or use crème fraîche for extra richness. For dairy free, plain vegan yogurt or mayo plus a squeeze of lemon does the job.
- White or apple cider vinegar: White wine vinegar or fresh lemon juice swap 1:1. Rice vinegar is milder so add a little more to taste.
- Fresh dill: Chopped parsley or chives give a nice fresh note instead. If you must use dried dill, use about 2 teaspoons instead of the 2 tablespoons fresh called for.
Pro Tips
– Chill and slice smart: cool the cucumbers in the fridge for 10 minutes so they slice cleaner, and if they’re really seedy scoop out the middle with a spoon, it cuts way down on sogginess and keeps the dressing from getting watery.
– Really squeeze the water out: after salting let them sit, then press the slices in a clean kitchen towel or use a colander with a plate and a can on top, you want them dry, if you accidentally over-salt just rinse quickly and pat dry.
– Keep the dressing separate till serve: toss just before you eat it so the cucumbers stay crisp, and taste the dressing after mixing with the veggies because dill and onion can hide saltiness; a tiny splash of lemon or extra vinegar right at the end brightens it up.
– Make it ahead but smart: the flavors get better if it sits a few hours, but the cucumbers soften after a day, so either store the dressing on the side or plan to eat it within 24 hours, and add fresh chives or extra dill right before serving so they still look fresh.
Creamy Cucumber Salad Recipe
I dug up Grandma's handwritten Creamy Cucumber Salad recipe and I'm finally sharing the surprising ingredient she tucked into the dressing.
4
servings
193
kcal
Equipment: 1. Cutting board (for trimming and slicing cucumbers and onion)
2. Sharp chef’s knife or mandoline for very thin 1/8 inch slices
3. Large mixing bowl for the cucumber and onion mix
4. Small bowl for whisking the dressing
5. Whisk plus measuring spoons and a 1/2 cup measure
6. Garlic press or small paring knife for mincing the garlic
7. Colander or slotted spoon to pour off liquid, plus paper towels or a clean kitchen towel to pat dry
8. Mixing spoon or salad tongs to gently toss, and an airtight container or plastic wrap for chilling and storing leftovers
Ingredients
-
2 large English cucumbers (about 1 1/4 lb total)
-
1/2 medium red onion (about 1/3 cup)
-
1/2 cup sour cream
-
1/4 cup mayonnaise
-
1 tablespoon white vinegar or apple cider vinegar
-
1 teaspoon granulated sugar
-
2 tablespoons fresh dill (chopped)
-
1/2 teaspoon kosher salt
-
1/4 teaspoon freshly ground black pepper
-
1 small garlic clove (optional)
-
1 tablespoon fresh chives (optional)
Directions
- Wash and trim the ends off the 2 English cucumbers, then slice them very thin into rounds (about 1/8 inch). You can peel stripes or leave the skin on, whatever you like, and put the slices in a large bowl.
- Thinly slice the 1/2 medium red onion and add it to the cucumber bowl. If you want the onion milder, soak the slices in cold water for 10 minutes first, then drain.
- Sprinkle the 1/2 teaspoon kosher salt over the cucumbers and onions, toss, and let sit 10 to 15 minutes so excess water is drawn out. Pour off the liquid and pat the veggies dry with paper towels. Don't skip this or the salad gets soggy.
- In a separate bowl whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon white or apple cider vinegar, 1 teaspoon granulated sugar, 1/4 teaspoon freshly ground black pepper, and 2 tablespoons chopped fresh dill.
- Mince the small garlic clove and/or chop 1 tablespoon fresh chives if using, then stir them into the dressing. Taste the dressing and add a tiny pinch more salt only if it needs it.
- Pour the dressing over the drained cucumbers and onions and toss gently to coat evenly; try not to mash the slices.
- Cover and refrigerate at least 30 minutes so the flavors meld. Longer is better if you have the time.
- Before serving give it a quick stir, taste and adjust with more dill or chives if you want, then serve cold. Leftovers keep covered in the fridge for about 2 days but the cucumbers will get softer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 210g
- Total number of serves: 4
- Calories: 193kcal
- Fat: 17.4g
- Saturated Fat: 4.8g
- Trans Fat: 0.05g
- Polyunsaturated: 3g
- Monounsaturated: 8g
- Cholesterol: 28mg
- Sodium: 257mg
- Potassium: 267mg
- Carbohydrates: 7.1g
- Fiber: 0.9g
- Sugar: 5g
- Protein: 1.7g
- Vitamin A: 150IU
- Vitamin C: 14.5mg
- Calcium: 58mg
- Iron: 0.48mg
