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My Creamy Cucumber Salad Recipe Brings All The Nostalgic Vibes
I’ve been loving this creamy cucumber salad since before I even liked most salads. My mom, both my grandmas, even my extended family made it. They all had their own versions, but the combination of crisp cucumbers with rich sour cream and bright dill was always there. And here’s why I’ve made my own version for the last 10-ish years:
- Cool, crunchy contrast of textures and flavors – The crispness of the cucumbers, the sharp bite of red onions, the herby dill, the creamy dressing. I may be biased because in my Eastern European culture we put sour cream on… pretty much everything (ha!) — but I seriously think the creamy herb dressing makes this cucumber dill salad.
- Fresh, simple ingredients – A couple fresh basics, a handful of pantry staples. If you want to get “fancy” (not really), throw in some radishes and turn it into my radish salad.
- Fast and easy – Just around 10 minutes. You can even make it ahead if you like.
- Versatile – This is certainly the ultimate summer dish, but my mom made it year round, and so do I. Grilling steaks or burgers for a cookout? Make this cucumber salad with sour cream. Need an easy holiday side? It was always on our table. Having a picnic or potluck? Bring it along. Regular weeknight? It’s here for you.
This salad is nostalgic for me, but not just me! So many readers have told me they have memories of creamy cucumber salad recipes, whether German, Russian, Ukrainian, Polish, or even American. Maybe you grew up eating it, too? And even if you didn’t, make it with me and see why we all did!
Ingredients & Substitutions
Here I explain the best ingredients for my creamy cucumber salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Fresh Cucumbers – Fresh ones from the farmers’ market are hands down the best (they remind me of the fresh garden cucumbers from my grandma’s “dacha”), but of course store-bought work. I don’t peel them because I like the nutrients in the skin and extra crunch. See my tips below for more notes about the cukes.
- Onion – I like the sharpness (and secretly, the color contrast) of red onions here. Feel free to use a white, yellow, or sweet onion for milder sweetness.
- Sour Cream – The creamy base, and the only way I make it. But if you need alternatives, you can substitute mayo (with a splash of white vinegar or apple cider vinegar for tang), or plain Greek yogurt, as I’ve done this in other salads.
- Fresh Dill – There’s nothing quite like fresh, aromatic dill in this creamy cucumber salad. If you need a substitute, my closest recommendation would be fresh chives, or maybe parsley. I really don’t recommend dried herbs here, but if you must, use only a teaspoon because they are more concentrated than fresh herbs.
- Olive Oil – I use this to thin out the dressing just a bit. Any neutral oil is fine.
- Lemon Juice – Although fresh lemons taste best, you can use bottled lemon juice or vinegar if you need to.
- Seasonings – I don’t often see this in cucumber dill salad, but I like garlic powder in mine. Feel free to skip it, but don’t skip the salt and pepper!
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How To Make Creamy Cucumber Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the dressing. In a large bowl, whisk together sour cream, fresh dill, lemon juice, olive oil, garlic powder, salt, and pepper.
- Toss together. Add the sliced cucumbers and onions, and toss to coat. Serve immediately, or refrigerate the mixture for half an hour to let flavors develop.
My Recipe Tips
- Persian cucumbers taste the best. I always get these mini cucumbers for their sweetness, tender skin, very few seeds, and easier chopping (just slice). The next best would be English cucumbers, though I recommend cutting those into half moons because they’re large. Avoid American cucumbers if you can — they have thick skin and are kind of tasteless, so they’ll make your creamy cucumber salad kind of tasteless, too.
- Thin slices have a better texture. This applies to the cucumbers too, but for the onions especially, thin half moons prevent them from overpowering everything else.
- For even thinner slices, use a mandoline slicer. I have this one and it makes slicing so fast.
- Drain the cucumbers in a colander if you’re making the salad ahead. I usually skip this when I’ll be serving it within 30 minutes, but draining makes the salad less watery if you don’t eat it right away. Simply place the cucumbers in a colander over the sink, sprinkle with salt, and let sit for 15-30 minutes. Pat dry with a paper towel, then proceed with my creamy cucumber salad recipe.
- Feel free to use 2 bowls if you prefer. I’m always looking for ways to have fewer dirty dishes, so I mix the dressing in my salad bowl first, then add the cucumbers and onions. You can totally whisk the dressing in a smaller bowl and pour it on top your salad for easier mixing, though.
- Have extra cucumbers to use up? Toss them into my quick cucumber soup!
- Want a lighter version without the creamy dressing? My cucumber onion salad is perfect for that.
Creamy Cucumber Salad
By
Make my easy, creamy cucumber salad recipe with sour cream, dill, lemon, and onions. It's crisp, refreshing, and ready in 10 minutes!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, whisk together the sour cream, dill, olive oil, lemon juice, and garlic powder. Season with sea salt and black pepper to taste.
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Stir in the sliced cucumbers and red onions.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best flavor and texture in your creamy cucumber salad, how to make it ahead, and more.
- Storage: Cover and store your creamy cucumber salad in the fridge for up to 3-4 days. It does get watery over time and the cucumbers soften a bit, but in my opinion it’s still delicious.
- Meal prep: Although you can whip up the salad in advance and store it, for meal prep I prefer to keep the sliced cucumbers and onions separately from the dressing. Just toss together right before serving.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Creamy Cucumber Salad Recipe
Serving Ideas
I make this creamy cucumber salad for literally any occasion, from cookouts and potlucks to weeknights and holidays. So, what it goes with has just as much variety:
- Grilled Dishes – This salad goes with virtually any of my healthy grilling recipes! Everyone seems to love it with juicy burgers or grilled chicken breast, but my personal faves are chicken kabobs and grilled salmon.
- Chicken – Keep weeknights simple with my crispy air fryer chicken wings, chicken leg quarters, or cast iron chicken thighs. If you want something more interesting, try my spinach stuffed chicken (more creaminess alert!) or garlic butter chicken bites.
- Beef – Even though it’s not a classic side, I think my creamy cucumber salad tastes refreshing with a sirloin steak, filet mignon, or New York strip. For comfort food inspired by the same region, try my stuffed cabbage rolls.
- Pork Or Lamb – If my cucumber salad with sour cream brings back nostalgic vibes for you, chances are my kielbasa and sauerkraut might do the same. Otherwise, just throw together some quick seared pork chops or lamb shoulder chops.
More Cucumber Salad Recipes
If you like this cucumber dill salad, change it up next time with one of my others starring this crisp vegetable:
200 Comments
Kate P
2Love this recipe. It differs from my usual that my Polish grandmother taught me, but not by much. She always used large cukes and peeled them. I’m going to try the smaller ones next time!
Laurel
0Made this for the first time today when our family came for lunch. It was a huge hit. This is a keeper.
Maya | Wholesome Yum
0Thank you, Laurel! I’m glad you and your family liked my cucumber salad.
Colleen
1My grandmother used to make sour cream and cucumber salad. We really enjoy this version as well.
Maya | Wholesome Yum
0Thank you, Colleen! I’m honored to be bringing back those memories for you. Enjoy!
Patty
1Your recipe was delicious! I doubled it with the exception of the red onion. Most people love it, but personally I am not a big fan of raw onion. When I do use some it’s in smaller amounts & I like the sweet Vidalia onions. ☺️ Thank you, enjoyed it!!
Wholesome Yum D
0I’m so happy you enjoyed it, Patty! Love that you made it your own, vidalias sound like a delicious touch.
Lynnettekamiya
0Hi Maya! I’m new to your channel. Your recipe for the Creamy Cucumber Salad really peaked my interest. It looks absolutely delicious! I will be trying it very soon. Thank you for this awesome recipe! ❤️
Maya | Wholesome Yum
0Thank you, Lynnette! Please let me know how it goes once you try it.
CynInTheSun
0To help mayo and sour cream based dressing keep their original viscosity, and fresh produce containing lots of moisture fresh I keep the dressing a separate container with the prepared veggies and only mix together when ready to serve. No more runny, watered down salad or wilted veggies.
Maya | Wholesome Yum
0Great tip, thanks for sharing!
Laura
0Great summer salad
Wholesome Yum D
0Thanks, Laura! I’m so happy you enjoyed it!
Marie Alm
0Love Love LOVE this recipe!! I make it often.
Maya | Wholesome Yum
1I’m so happy to hear that, Marie! Enjoy!
perkinsdoll
0Made this salad and I really liked it except it was a little bland. The dressing is good and the red onions just made it. I used English cucumbers which are seedless, but maybe those are not the best to use. Next time I will try persian cucumbers. Will definitely make again.
Maya | Wholesome Yum
0Sorry to hear it was a little bland, but glad to hear you still liked it! Yes, how flavorful your cucumbers are to begin with has a big impact here. Persian cucumbers are my favorite for this cucumber salad.
Julie Stafford
0This will be in my regular rotation! Easy and the seasonings were spot on.
Maya | Wholesome Yum
0Thank you, Julie! Glad to hear you liked it!
Janet
0I made your cucumber salad to go with our burgers for tonight’s dinner. I used my own cucs from my garden. Much better tasting than bought. I really liked the dressing for the salad. I did add more fresh lemon juice just to give a little more flavour & kick. Thank you for your recipe.
Donna Hager
0Can you use dried dill I have not made this but I can’t wait to try it out
Maya | Wholesome Yum
0Hi Donna, Yes, you can, but it tastes better with fresh. If you use dried, use 1/3 the amount (1 tablespoon fresh = 1 teaspoon dried).
Dorothy
0This recipe was really easy to prepare. I liked the shortcut of mixing the dressing ingredients first and adding the cucumbers and onions last. Only two of us so ZI made half a recipe. Will make again
Helen E
0WOW First time making this and omgoodness so yummy. My new go to salad.
GRod
0I used plain Greek yogurt instead of sour cream because that’s what I had in the fridge. Delicious! So refreshing & summer-y. Will definitely make this again!
Joe
0Quite tasty. I have had other cucumber salads that were watery. This one delivered creamy.
beerobbins1955
0Very good recipe. I had 2 large cukes just cut up small. Only had about 4 cups, but they fit perfect in my 2 pint jars so worked out great. Didn’t have fresh dill so just used Dill Weed spice. Will make again thanks.
Deborah
0Most wonderful!
mzzkittykatz
0I liked the recipe the first time I made it but I omitted the dill because I don’t like the taste. The second time I substituted vinegar for the lemon juice and I loved it!!!
Joan Doering
0Awesome recipe….perfect balance of ingredients. I like sour cream so I added an extra tablespoon. Very fresh and creamy. This is my ‘go to’ now for cucumber salad.
Thank you
Betti
0I used Kirby cucumbers. I don’t know if they’re the same as persian but that’s what my mom always used. They are small wrinkly ones. And also did half sour cream and half mayo to make closer to how I remember my Mom’s. I think she used all mayo but not sure. Everything else was the same as directions.
It was so refreshing and delicious. Brought back fond memories.