Amazing Creamy Cucumber Salad Bliss

There’s just something magical about a good creamy cucumber salad when the weather heats up. It’s the ultimate cool-down, you know? For me, it instantly brings back memories of lazy summer afternoons, picnics in the park, and those big backyard BBQs where this salad was always the first thing to disappear from the potluck table. As a recipe developer, I’m always looking for those dishes that feel special but are surprisingly easy to make, and this creamy cucumber salad totally fits the bill. It’s got that perfect balance of fresh, crisp cucumbers with a tangy, creamy dressing – pure approachable elegance on a plate.

Why You’ll Love This Easy Creamy Cucumber Salad Recipe

Seriously, this is going to be your new go-to side dish for pretty much anything! You’ll love it because:

• It’s an easy creamy cucumber salad recipe you can whip up in a flash.
• It’s incredibly refreshing, making it perfect for those hot summer days.
• It’s the ultimate quick cucumber salad for BBQs, picnics, or just a weeknight dinner.
• The creamy, tangy dressing is just *chef’s kiss* – perfectly balanced with the fresh cucumber flavor.
• It’s so simple, even a beginner cook can nail it on the first try!

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Creamy Cucumber Salad Ingredients You’ll Need

Gathering your ingredients for this creamy cucumber salad couldn’t be simpler! You likely have most of this in your fridge right now.

• 1/4 cup mayonnaise: This is our creamy base! Use your favorite brand, but I find a good quality mayo makes all the difference.
• 2 tablespoons sour cream: This adds a lovely tang and lightens up the mayo just enough.
• 1 tablespoon white vinegar: Just a splash for that essential zing that cuts through the richness.
• 1 teaspoon sugar: To balance out the tang and bring out the natural sweetness of the cucumbers.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Standard seasoning to make all the flavors pop.
• 2 medium cucumbers: I like to slice these pretty thinly, maybe about 1/8 inch thick. You can use a mandoline if you have one, just be careful!
• 1/4 cup chopped fresh dill: Fresh dill is key here! It just screams summer and pairs perfectly with cucumber.
• 1/4 cup chopped red onion: Red onion gives a nice little bite and color, but if you’re not a fan, you can leave it out or use green onions instead.

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How to Prepare This Creamy Cucumber Salad

Alright, let’s get this delicious creamy cucumber salad made! It really couldn’t be simpler, and honestly, the hardest part is waiting for it to chill!

Making the Creamy Dressing

First things first, we need to get that dressing just right. Grab a medium-sized bowl. Into it goes your mayo, sour cream, that splash of white vinegar, a pinch of sugar, salt, and pepper. Now, just whisk it all together until it’s super smooth and creamy. No lumps allowed! It should look light and inviting. Trust me, this creamy base is what makes this salad so wonderful.

Combining and Chilling Your Creamy Cucumber Salad

Once your dressing is perfect, go ahead and add your thinly sliced cucumbers, that beautiful fresh dill, and that finely chopped red onion right into the bowl with the dressing. Give it all a really gentle toss. You want to make sure every slice of cucumber is coated in that yummy creamy goodness without bruising them up. Then, cover the bowl tightly – a little plastic wrap works great – and pop it in the fridge. This chilling step is super important! It lets all those flavors get to know each other and really meld together. Aim for at least 30 minutes, but an hour is even better for the absolute best flavor. That’s it! Your perfect creamy cucumber salad is almost ready to go.

Tips for the Best Creamy Cucumber Salad

You know, making really good creamy cucumber salad is all about a few little tricks that Catherine taught me – or, well, that I learned from channeling her amazing advice! To get the absolute best creamy cucumber salad, here are a few insider tips:

• Cucumber Prep is Key: Don’t skip thinning those cucumbers! If they’re too thick, they can be a bit watery or bland. I like to slice them about 1/8 of an inch thick. Some people even like to lightly salt and drain the cucumbers for 10-15 minutes before mixing to draw out excess water, which gives you a crisper salad. Give it a try!
• Fresh Herbs Make a Difference: While dried dill can work in a pinch, fresh dill just brings a whole other level of brightness. It’s worth the trip to the farmer’s market or grocery store, trust me! The same goes for the red onion – fresh really is best for that subtle bite.
• Chill Out!: I know I said this in the instructions, but it’s so important! Let that salad chill in the fridge for at least 30 minutes, preferably an hour. This lets the flavors meld and the cucumbers absorb some of that yummy dressing. It makes a huge difference in the final taste.
• Taste and Adjust: Just like Catherine always says, taste your food! Before you chill it, give the dressing a little taste. Does it need a tiny bit more sugar? A splash more vinegar? A little more salt? Don’t be afraid to tweak it to your personal preference. Everyone’s taste buds are a little different!

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Ingredient Notes and Substitutions for Creamy Cucumber Salad

This salad is pretty flexible, which is one of the things I love about it! If you’re wondering about a specific ingredient or need to make a swap, you’re in luck.

That little bit of white vinegar is really important for cutting through the richness of the dressing and giving it that classic tangy flavor. If you don’t have white vinegar, apple cider vinegar works too, it just adds a slightly different fruity note. For the sugar, it’s mainly there to balance everything out, but feel free to adjust it. If you want to make this a bit lighter, swapping the sour cream for plain Greek yogurt is a fantastic idea! It still gives you that creamy texture and tang, but with a little less fat. Just make sure it’s plain, not vanilla!

Serving and Storing Your Summer Cucumber Salad

Okay, so you’ve made this beautiful creamy cucumber salad, and now you’re wondering about the best way to serve it and keep it fresh. For optimal flavor, I like to serve this salad nice and chilled. It’s that refreshing coolness that really makes it sing, especially on a hot day. Make sure it’s had at least that 30 minutes to an hour in the fridge before you bring it out. It’s the perfect side for grilled chicken, burgers, or pulled pork at any summer cucumber salad spread.

When it comes to storing leftovers, just pop it right back into an airtight container in the refrigerator. It keeps pretty well for about 2-3 days. Just give it a gentle stir before serving again, as a little liquid might separate. It’s still delicious, though!

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Frequently Asked Questions about Creamy Cucumber Salad

Approximate Nutritional Information

Just so you know, the numbers below are our best guess for one serving of this delicious creamy cucumber salad. Since we all use slightly different brands or might tweak things a bit (which is totally fine!), these are estimates. Think of them as a helpful guide rather than a strict rule!

• Serving Size: 1 serving
• Calories: 150
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 10mg
• Sodium: 300mg
• Carbohydrates: 7g
• Fiber: 1g
• Sugar: 5g
• Protein: 2g

Share Your Creamy Cucumber Salad Creation

Okay, now it’s your turn! I truly hope you give this creamy cucumber salad a try. When you make it, I’d absolutely love to hear what you think! Did you add anything extra? Was it a hit at your BBQ? Drop a comment below and let me know how it turned out. And if you snap a picture, tag me online – seeing your creations makes my day!

Creamy Cucumber Salad

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A simple and refreshing creamy cucumber salad, perfect for summer gatherings and BBQs.

• Author: Cat
• Prep Time: 15 min
• Cook Time: 0 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Side Dish
• Method: No Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium cucumbers, thinly sliced
• 1/4 cup chopped fresh dill
• 1/4 cup chopped red onion

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Instructions

1. In a medium bowl, whisk together mayonnaise, sour cream, white vinegar, sugar, salt, and pepper until smooth.
2. Add the sliced cucumbers, chopped dill, and chopped red onion to the bowl.
3. Gently toss to coat the cucumbers evenly with the dressing.
4. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

• For a tangier dressing, add an extra teaspoon of vinegar.
• You can substitute Greek yogurt for sour cream for a lighter version.
• Adjust sugar and salt to your preference.

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 5g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 10mg