Creamy Cucumber Salad

Cool, creamy, and tangy, this cucumber salad is the kind of easy side dish that disappears fast at summer suppers and potlucks. A simple salt-and-drain step keeps the cucumbers crisp instead of watery, and the sour cream dressing comes together while they sit.

Before You Get Started

A few small steps make the difference between a crisp, creamy salad and a watery one:

• Salt and drain the cucumbers. Tossing the slices with salt and vinegar pulls excess moisture out so the dressing stays creamy. Skip it and the salad turns watery fast.
• Use English cucumbers. Thin skin and minimal seeds mean less moisture overall. Persian cucumbers work too. For a regular cucumber, peel and seed it first.
• Use full-fat dairy. Lower-fat sour cream and mayo thin out faster and don’t cling to the cucumbers the same way. With a four-ingredient dressing, quality matters.

How to Make Creamy Cucumber Salad

The whole salad comes together with about 15 minutes of hands-on time, plus a little chilling (no cooking required)! Detailed measurements are in the recipe card below, but here’s the walk-through:

Step 1: Slice the Cucumbers

Slice 2 cucumbers into thin rounds. A sharp knife works, but a mandoline slicer is faster and gives you perfectly even slices. 

→ If using a mandoline, set it to a slightly thicker width. Paper-thin slices wilt under the dressing and lose their crunch.

Step 2: Salt and Drain

Place the cucumber slices in a large bowl and toss with the white vinegar and salt. Let them sit for 30 minutes. You’ll see liquid pool at the bottom of the bowl as the salt pulls moisture out of the cucumbers.

Pour off the liquid and gently pat the cucumbers dry with a paper towel. This is the single most important step for a salad that actually stays creamy.

Step 3: Whisk the Dressing

In a separate bowl, whisk together the sour cream, mayonnaise, sugar, garlic powder, and pepper until smooth. The sugar isn’t there to make it sweet, just to round out the tang.

⇢ Want a tangier, lighter dressing? Swap half the sour cream for plain Greek yogurt. 

Step 4: Combine and Chill

Pour the dressing over the drained cucumbers. Add the red onion (or green onion for a milder bite) and fresh dill, and stir gently to coat.

Cover and chill for at least 1 to 2 hours before serving. The flavors come together as the salad sits. For the best texture, eat within the first 24 hours.

What to Serve With Cucumber Salad

This is a side dish that goes with almost any summer entrée. A few favorites:

• Grilled Hamburgers are the classic pairing for a creamy cucumber salad at a cookout.
• Crispy Fried Chicken balances the cool, tangy salad against rich, crispy chicken.
• Crock Pot Pulled Pork is a Sunday-supper match. The cucumbers cut through the richness.
• Baked Salmon Fillet keeps the meal light, since the salad already brings the cool, creamy element.

It’s also a nice match alongside a piece of Grilled Chicken Breast or BBQ Chicken Breast when you want something simple on a weeknight.

Make-Ahead and Storage

Make Ahead: Up to 4 hours in advance. The salad needs at least 1 to 2 hours of chilling for the flavors to come together. Past 4 hours, the cucumbers start to soften.

Store: Leftovers keep in an airtight container in the fridge for 2 to 3 days. The cucumbers won’t stay as crisp and the dressing thins as it sits, but the flavor is still good.

Freeze: Don’t. Cucumbers turn mushy when thawed and the dressing separates.

More Easy Summer Salads

• Traditional Coleslaw
• Classic Pasta Salad
• Marinated Vegetable Salad
• Bacon Ranch Pasta Salad
• Creamy Italian Pasta Salad

Frequently Asked Questions

How do you keep cucumber salad from getting watery?

Salt and drain the cucumbers before dressing them. Toss the slices with salt and vinegar, let them sit for 30 minutes, then pour off the liquid and pat dry. The salt pulls excess moisture out of the cucumbers, so the dressing stays creamy instead of watery.

Can I use Greek yogurt instead of sour cream?

Yes. Plain Greek yogurt swaps in for some or all of the sour cream and gives you a tangier, slightly lighter dressing. For a 50/50 split, the texture stays close to the original. Going all yogurt makes the dressing noticeably tangier.

Do you peel cucumbers for this salad?

Not if you’re using English or Persian cucumbers. The skin is thin enough to leave on, and it adds nice color. For thicker-skinned regular cucumbers, peel them first. Some people like to partially peel them, leaving a few strips of skin for a striped look.

Can I make this salad ahead?

Up to 4 hours in advance. The salad actually improves with about 1 to 2 hours of chilling, since the flavors come together as it sits. Past 4 hours, the cucumbers start to soften and the dressing thins.