Creamy Cucumber Salad

Creating delicious and refreshing side dishes is an important aspect of any meal. One recipe that is always a crowd-pleaser is the creamy cucumber salad.

With its crisp slices of cucumber mixed with a tangy and savory dressing made with sour cream, mayonnaise , vinegar , and dill , this dish is a perfect complement to any main course.

During the summer months when cucumbers are abundant, creamy cucumber salad is a great way to use up any extra produce from your garden or local farmers’ market. This dish is also an excellent addition to picnics , barbecues , and potlucks because of its refreshing taste and easy preparation.

We will show you how to incorporate innovation and creativity into your recipe by using fresh ingredients and a unique approach to the dressing. Whether you’re a beginner or an experienced cook , this recipe will be a great addition to your repertoire of side dishes .


Creamy Cucumber Salad is a quintessential dish of summer, flaunting a crunchy texture and a tangy, rich flavor. This recipe by Jennifer Segal yields 6 to 8 servings and takes 30 minutes to prepare. The total time for this dish is 30 minutes, plus an additional 30 minutes to salt the vegetables.

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  • 2 English cucumbers (also known as hothouse cucumbers)
  • ½ medium red onion, finely sliced (approximately ⅔ cup)
  • ¾ teaspoon of salt
  • ½ cup of sour cream
  • ¼ cup of the best-quality mayonnaise, like Hellmann’s or Duke’s
  • 2 tablespoons of white wine vinegar
  • ⅓ cup of freshly chopped dill
  • ¾ teaspoon of sugar
  • ½ teaspoon of freshly ground black pepper, to taste


  1. Start by cutting the cucumbers in half and then slicing each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with the salt and let sit in the sink for at least 30 minutes, until the water drains out.
  2. While the cucumbers and onions are salting, prepare the dressing. In a medium bowl, combine the sour cream, mayonnaise, white wine vinegar, dill, sugar, and black pepper. Mix well.
  3. After the vegetables have been salted for at least 30 minutes, tap the colander several times on the base of the sink to release any excess water. Use a large wad of paper towels or a clean dish towel to pat the vegetables dry. Add the vegetables to the dressing and toss well.
  4. Cover the dish and chill until ready to serve.
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Make-Ahead Instructions: The salad can be made and stored in an airtight container in the refrigerator for up to 1 day before serving.

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