Dad's Creamy Cucumber Salad Recipe

There's something so refreshing about a chilled bowl of Dad's Creamy Cucumber Salad on a hot summer day. With crisp cucumbers, a velvety dressing, and just the right touch of tang, this simple salad delivers maximum flavor with minimal effort.

this Recipe

I remember my dad pulling out his old glass mixing bowl, thinly slicing cucumbers by hand, and whisking together a tangy dressing that smelled like summer itself. It’s been a staple at every family barbecue, potluck, and picnic since I was a kid.

This dish is more than just a side—it’s a nostalgic taste of home, and it only takes minutes to make. Let’s dive into why you’ll want to keep this recipe on regular rotation.

Why You’ll Love This Creamy Cucumber Salad

Get ready to fall in love with your new favorite summer side dish. This Creamy Cucumber Salad isn’t just crisp and cool—it’s the perfect blend of creamy, tangy, and savory.

It’s quick and easy. From slicing to stirring, the whole thing comes together in under 15 minutes. No cooking required, which is a blessing on scorching days.

It’s budget-friendly. With just a few pantry staples and seasonal produce, this salad won’t break the bank. You probably already have most of the ingredients in your fridge.

It pairs with everything. Whether you're grilling burgers, serving fried chicken, or laying out a spread of deli sandwiches, this salad is the cool, creamy contrast that rounds out the meal.

It’s a make-ahead dream. In fact, it tastes even better after a few hours in the fridge when the flavors have had time to mingle.

This is the kind of recipe you’ll find yourself making again and again—especially once you see how fast it disappears from the bowl.

Ingredients Notes

The beauty of Dad's Creamy Cucumber Salad lies in its simplicity. Each ingredient plays a role in creating that classic flavor you remember from childhood picnics.

Cucumbers are the star here, and the crunchier, the better. I prefer English cucumbers because they’re seedless and have thin skin, meaning no peeling required. If you're using regular cucumbers, consider peeling and seeding them for the best texture.

Sour cream gives the dressing its creamy richness. It clings to the cucumber slices just right, balancing the salad's tangy and cooling elements. You can substitute Greek yogurt for a slightly tangier, protein-packed option.

Vinegar adds that classic bite. I like to use white vinegar for a clean, sharp tang, but apple cider vinegar brings a nice fruity depth. Either works beautifully depending on your taste.

Fresh dill brings a bright, herby note that ties everything together. If you don’t have fresh on hand, dried dill will work—just use half the amount since dried herbs are more concentrated.

You won’t need any fancy tools—just a good sharp knife or mandoline for slicing, a mixing bowl, and a whisk. That’s it!

How To Make This Creamy Cucumber Salad

Making this salad couldn’t be easier, and once you’ve got it down, you’ll be whipping it up from memory in no time.

Start by slicing your cucumbers as thinly as possible. If you’re going for maximum crunch, salt the cucumber slices and let them sit in a colander for 10–15 minutes to draw out excess water. Then give them a quick rinse and pat dry with paper towels.

In a medium bowl, whisk together your sour cream, vinegar, dill, a pinch of sugar, salt, and black pepper. The dressing should be smooth and slightly tangy, with a creamy texture that’ll coat the cucumbers nicely.

Add the cucumber slices to the bowl and toss gently to coat every piece in that luscious dressing. Be careful not to overmix—you want the cucumbers to stay intact.

Let the salad chill in the fridge for at least 30 minutes before serving. This resting time allows the cucumbers to soak up the dressing and for the flavors to meld beautifully.

When ready to serve, give it a gentle stir and taste for seasoning. You might want to add a sprinkle of fresh dill or a crack of black pepper for a finishing touch.

From start to finish, you’re looking at just about 15–20 minutes of prep time, plus chill time. Simple, speedy, and seriously satisfying.

Storage Options

If you have leftovers (which is rare in our house), you can store them in an airtight container in the refrigerator. The salad will stay fresh for up to 2 days.

Note that the cucumbers will continue to release moisture as they sit, which can thin out the dressing a bit. Give it a quick stir before serving, or drain off any excess liquid if desired.

For best texture, avoid freezing this salad—dairy-based dressings and fresh cucumbers don’t hold up well to freezing and thawing.

To re-serve, just give the salad a gentle toss and adjust the seasoning if needed. A little extra dill or vinegar can perk it right back up.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to what you have on hand or how you like to eat.

For a lighter version, swap the sour cream with plain Greek yogurt or a mix of Greek yogurt and light mayo. You’ll still get that creamy texture with fewer calories.

Add sliced red onions for extra crunch and a pop of color. Just soak them in cold water for 10 minutes first to mellow out the bite.

Looking for more protein? Add hard-boiled eggs or diced cooked chicken to turn this into a light lunch salad.

You can also experiment with different herbs—chives, parsley, or even a bit of mint can give the salad a fresh twist.

Don’t be afraid to make it your own. That’s exactly how my dad perfected it—by adjusting it little by little until it became the version we all know and love today.

Print