Creamy Cucumber Salad

overhead picture of cucumber and onion salad in white serving dish

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Creamy Cucumber Salad

This Creamy Cucumber Salad is light, refreshing, and absolutely delicious. Perfect to beat the heat in the summertime or all year round as a simple side dish!

See below the recipe card for step-by-step images.

Prep Time10

Stand30

Total Time40

Course: Salad

Cuisine: American

Keyword: creamy cucumber salad, cucumber salad

Servings:

Ingredients

5 small Persian cucumbers thinly sliced
1 small red onion thinly sliced
¼ tsp kosher salt
2 tbsp mayonnaise
2 tbsp sour cream
2 tbsp chopped fresh dill
1 tbsp white wine vinegar
1 tsp granulated sugar
salt and pepper to taste

Instructions

Set a colander over a large bowl; place the cucumbers, onion, and salt inside the colander and gently toss. Let sit for 30 minutes, allowing liquid to drain.
Rinse and pat dry.
In a large bowl, whisk together the mayonnaise, sour cream, dill, vinegar, sugar, and a sprinkle of salt and pepper. Add in the cucumber and onion; toss gently to combine, ensuring the cucumber and onions are well coated.
Serve right away.

Video

Notes

We use Persian cucumbers because they are a “burpless” variety, virtually seedless, have less water, and render smaller rounds. But you can use English cucumbers if you prefer. You can also use the common waxy cucumbers, but we don’t like their skin in this salad, so you might want to peel them.
Sprinkle the cucumbers and onion with a little salt, toss, and let sit for about 30 minutes. Rinse and pat dry. You can skip this step, but it really helps extract moisture you don’t want in this salad.
Using a mandolin to slice your cucumbers and onion is highly recommended. This allows the slices to be thin and uniform.

Nutrition