Mom’s Creamy Cucumber Salad | Elizabeth Rider
This Creamy Cucumber Salad recipe is an old-school favorite inspired by the way my mom used to make it (and yours probably did, too!).
It’s perfect if you’re craving a light, refreshing side dish that’s easy to make and absolutely delicious. With crisp cucumbers and a tangy, creamy dressing, this side dish comes together in just 10 minutes and goes particularly well with savory and rich dishes.
This is just one way to make a cucumber salad; you can check out more cucumber salad recipes here.
Plus, it’s made with simple, wholesome ingredients you likely already have in your kitchen.
Mom’s Creamy Cucumber Salad Is:
- Light & Refreshing: This salad is the ultimate balance of crisp cucumbers and a creamy, tangy dressing.
- Quick & Easy: Only 10 minutes of prep for a flavorful side dish.
- Customizable: Adjust the ingredients to your taste or dietary needs. Need dairy-free? No problem! Swap out vegan mayonnaise.
- Perfect for Entertaining: It’s a crowd-pleaser that pairs beautifully with grilled meats, seafood, or vegetarian dishes.
Mom’s Creamy Cucumber Salad Ingredients
- Cucumbers: I like to half-peel the cucumbers to get a little more elegance and texture. I suggest looking for medium-sized cucumbers.
- Sour cream: This old-school style salad is usually made with sour cream. You can change it up and substitute Greek yogurt or light mayonnaise if you wish.
- Distilled white vinegar: You can also use white wine vinegar or fresh lemon juice.
- Honey: This is to add a touch of sweetness. You can also use cane sugar or a sweetener of your choice.
- Dried dill weed: Dried dill is typical in this salad, but if you have fresh dill on hand, feel free to swap it out for added flavor.
- Salt: I prefer sea salt. Kosher salt is always a good choice, too.
See the printable recipe card below for full measurements and instructions.
How to make Mom’s Creamy Cucumber Salad
- Prep the Cucumbers: Wash the cucumbers thoroughly. Use a vegetable peeler to partially peel the skin, leaving some strips for texture and to make it a little fancy. Slice the cucumbers in half lengthwise, scoop out the seeds with a spoon, and cut into thin half-moon slices.
- Make the Dressing: In a large mixing bowl, whisk together the sour cream, vinegar, honey, dill, and salt until the mixture is smooth and creamy.
- Combine: Add the sliced cucumbers to the bowl with the dressing. Gently toss until all the cucumbers are evenly coated in the creamy mixture.
- Chill (Optional): I highly suggest refrigerating the salad for 15-20 minutes before serving to let the flavors come together.
- Serve: Transfer the salad to a serving dish and enjoy immediately. This dish is best served fresh for maximum crunch.
Tips & Variations
- Pick the Best Cucumbers: Use firm, fresh cucumbers for the best texture and crunch.
- Adjust Sweetness to Taste: If you like a tangier flavor, reduce the honey or sugar slightly.
- Prep Ahead: If you’re prepping ahead, keep the cucumbers and dressing separate until just before serving to maintain the crispness of the cucumbers.
- Fresh Dill: Swap dried dill for fresh if you have it for an added burst of flavor.
- Add-ons: Try tossing in thinly sliced red onions, cherry tomatoes, or a handful of fresh herbs for a colorful twist.
- Dairy-Free Option: Substitute sour cream with a dairy-free yogurt or your favorite plant-based mayo for a vegan version.
Description
A light and refreshing side dish, Mom’s Creamy Cucumber Salad features crisp cucumbers tossed in a tangy, slightly sweet dill dressing. It goes particularly well with rich and savory dishes. Ready in just 10 minutes, it’s perfect for barbecues, potlucks, or quick family dinners.
- Prep the Cucumbers: Wash the cucumbers thoroughly. Use a vegetable peeler to partially peel the skin, leaving some strips for texture and to make it a little fancy. Slice the cucumbers in half lengthwise, scoop out the seeds with a spoon, and cut into thin half-moon slices.
- Make the Dressing: In a large mixing bowl, whisk together the sour cream, vinegar, honey, dill, and salt until the mixture is smooth and creamy.
- Combine: Add the sliced cucumbers to the bowl with the dressing. Gently toss until all the cucumbers are evenly coated in the creamy mixture.
- Chill (Optional): I highly suggest refrigerating the salad for 15-20 minutes before serving to let the flavors meld together. Serve immediately after chilling.
This salad is best served the day you make it because the vinegar will pull water from the cucumbers. Leftovers will keep about 1 day in the refrigerator in a glass container with a lid.
Notes
If you’re prepping ahead, keep the cucumbers and dressing separate until just before serving to maintain the crispness of the cucumbers.
