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

1. 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.
2. 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.
3. Combine: Add the sliced cucumbers to the bowl with the dressing. Gently toss until all the cucumbers are evenly coated in the creamy mixture.
4. Chill (Optional): I highly suggest refrigerating the salad for 15-20 minutes before serving to let the flavors come together.
5. 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.

Print