Let's Talk About This Creamy Cucumber Salad (And Why My Family Can't Get Enough)
You know, every summer I get this almost primal urge to make Creamy Cucumber Salad. It's probably got something to do with childhood barbecues at my aunt's house, where the humidity was thick as soup and the only thing colder than the drinks was, well, this salad. She used to say it was the one dish nobody ever argued about. Which, if you know my family, is really saying something. And look, I’ll freely admit: I once tried to pass off a store-bought version at a potluck. Let’s just say, my reputation took a bit of a hit. Never again!
Why You'll Love This (Or Why I Make It Way Too Often)
I make this Creamy Cucumber Salad when I want something that feels fresh but still a little indulgent. My partner goes absolutely bonkers for it, especially when I throw in dill (though honestly, I sometimes forget and nobody complains). It’s ridiculously easy; you can whip it up in the time it takes to grill some chicken. Sometimes I'll whip up a batch after a long day, mostly because chopping cucumbers is weirdly soothing for me. Plus, it’s a life-saver for those “oh no, the fridge is empty except for a sad cucumber and a tub of yogurt” kind of days.
Here's What You'll Need (But Feel Free to Improvise)
- 2 large cucumbers (English ones are nice, but regular ol' cukes work if you peel them; my grandma always used the knobbly local ones)
- ½ small red onion (or a handful of green onions if that's what you've got; both are fine)
- ½ cup sour cream (sometimes I use Greek yogurt if I'm pretending to be healthy; honestly, both are great)
- 2-3 tablespoon mayonnaise (skip it if you want, but I like the extra richness)
- 1 tablespoon white wine vinegar (apple cider vinegar is okay too—just a splash, don’t overthink it)
- 1 tablespoon fresh dill, chopped (dried works in a pinch, or just skip if you must)
- Salt and black pepper, to taste (I always end up adding more than I think I should)
- Optional: a pinch of sugar (sometimes it just needs a little something-something)
How I Actually Make This (Directions, with a Side of Chaos)
- Slice the cucumbers super thin. Thinner the better, really. I use a mandoline unless I’ve misplaced it—which, let’s be honest, happens a lot. A sharp knife is fine; don’t stress if they’re not all the same size.
- Sprinkle with salt and let them sit. About 15 minutes. This draws out water so your salad doesn’t get all soupy. Sometimes I skip this when I’m starving, but it does help the texture a ton.
- While you wait, slice up the onion. I cut mine into half-moons, but honestly, whatever shape you like. On second thought, big chunks are a bit aggressive; aim for something bitey.
- Mix up the creamy stuff. In a medium bowl (I use my favorite chipped mixing bowl, ignore the stories), stir together the sour cream, mayo, vinegar, dill, pepper, and a tiny pinch of sugar if you’re feeling it. This is where I usually sneak a taste—just to make sure it’s tangy enough. If it’s too sharp, add a bit more mayo.
- Pat your cucumbers dry. Don’t skip this or you’ll regret it—trust me, learned that the messy way. Just a quick dab with a tea towel or paper towel does the trick.
- Toss it all together. Cucumbers, onion, dressing—get in there with a big spoon and stir until it’s all coated. Don’t worry if it looks a bit weird at this stage; it always does!
- Let it chill. Ideally for 30 minutes in the fridge, but who am I kidding, I usually eat a bowl straight away. It does taste better after a rest, though.
Messy Notes (Stuff I Learned the Hard Way)
- If you forget to salt the cucumbers, it’ll still taste good, just a tad watery. Not a deal-breaker.
- I’ve tried using low-fat everything—don’t bother. It’s just not the same, flavor-wise.
- Red onions can get a bit strong. If you’re not into the bite, soak slices in cold water for 10 minutes first. Makes ‘em milder.
Things I’ve Tried (Some Winners, Some Not So Much)
- Added feta: Actually, really tasty, especially if you like a bit of tang. Just don’t go wild or it takes over.
- Swapped sour cream for crème fraîche: Fancier, yes, but it got a bit too heavy for my taste.
- Once tried with pickled cucumbers: Regret. Don’t do it unless you love a super sour salad.
- Added radishes: Good crunch, but they kinda took the show away from the cucumbers.
What You Need (Or Just What’s Handy)
- Mandoline (but hey, a sharp knife works—just takes a bit longer)
- Mixing bowl (I’ve used salad spinners in a pinch, don’t judge)
- Something to stir with (spoon, spatula, whatever’s clean)
How to Store This (If You Have Any Left)
Honestly, in my house it never lasts more than a day! But if you do have leftovers, pop it in an airtight container and keep it in the fridge. It’ll get a bit more watery as it sits, but I actually think it tastes better the next day—the flavors mellow out and get all friendly with each other. Give it a quick stir before serving and you’re set.
How I Serve This (Family Traditions and Odd Habits)
I usually just plop a big bowl on the table and let everyone dig in—no frills. It’s classic next to grilled sausages (kielbasa, if you want to get fancy), but I’ve also been known to sneak a scoop onto a roast beef sandwich. My cousin dips potato chips in it, which... apparently is a thing now? Anyway, up to you.
Pro Tips (Mostly Learned Form Screwing Up)
- Don’t rush salting and draining the cucumbers. I tried skipping it once to save time and, yeah, regret. Soggy salad isn’t a vibe.
- If your dressing tastes flat, add a little more vinegar or a pinch of sugar. You can always adjust, so taste as you go.
- Actually, I find it works better if you let it chill for at least 30 minutes, but if you’re hungry, just go for it.
Real-Life FAQ (Questions People Actually Ask Me)
- Can I make it dairy-free?
- Yep! Use a plant-based yogurt and vegan mayo. Taste might change a bit, but it’s still good.
- What if I don’t have fresh dill?
- Not a big deal—use dried, or skip it. Or try parsley. I did once, and it was... fine!
- Can I use other veggies?
- Sure! I’ve tossed in thinly sliced radishes, even carrots. It won’t be classic, but hey, salad is salad.
- How long will it keep?
- Up to 2 days in the fridge, but it gets softer over time. I like it best on day two, but that’s just me.
- Do I really need a mandoline?
- Nope. Good knife skills (or just patience) work fine. Or, if you’re lazy like me, just go for chunky slices and call it “rustic.”
Oh—before I forget, if you want to see some different takes on creamy cucumber salad, check out this Serious Eats guide (they get nerdy about technique) or the old-school vibes over at Taste of Home. I riffed off both of these at some point, but I think my version is lazier. Or friendlier. Both?
Anyway, hope you like it—and if you discover a trick I haven’t, let me know. I’m all ears (and a little bit of cucumber, most days).
Ingredients
- 2 large cucumbers, thinly sliced
- ½ small red onion, thinly sliced
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon fresh dill, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1In a large bowl, combine the sour cream, mayonnaise, white vinegar, salt, and black pepper. Whisk until smooth.
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2Add the sliced cucumbers, red onion, and chopped dill to the bowl.
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3Toss everything together until the cucumbers and onions are evenly coated with the creamy dressing.
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4Cover and refrigerate for at least 10 minutes to allow the flavors to meld.
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5Serve chilled as a refreshing side dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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