Go Back
+ servings
creamy cucumber salad on a blue rectangular serving plate

Creamy Cucumber Salad

The fresh dill-infused flavor of a cool creamy cucumber salad is the best way to dress up any meal on a warm summer day. It's super easy to make!
Course Salad, Side Dish
Cuisine American
Keyword Creamy Cucumber Salad, Creamy Cucumber Salad Recipe, How Do I Make Creamy Cucumber Salad, How To Make Creamy Cucumber Salad
Prep Time 20 minutes
Resting Time 6 hours
Total Time 20 minutes
Servings 8 people
Calories 280kcal
Author Kathleen


  • 4 English cucumbers
  • 1 cup red onions thinly sliced
  • salt
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon sugar
  • 1 1/2 teaspoons black pepper
  • 1/2 cup fresh dill chopped


  • Place the sliced cucumbers and red onions in a bowl. Toss with 1 1/2 tablespoon salt until evenly coated. Transfer to a colander and place over a bowl.
  • Cover with plastic wrap and place in the fridge to drain for 4 hours or overnight. Throw out the liquid that's accumulated in the bowl.
  • In a mixing bowl, mix together the mayonnaise, sour cream, vinegar, sugar, black pepper, dill and 2 teaspoons salt until evenly combined.
  • Layout cucumbers in a single layer on a thick layer of paper towels then top them with a second layer of paper towels. Press lightly to remove any extra moisture. 
  • Add the cucumbers to the mayonnaise mixture and toss to coat well. Cover with plastic wrap and place in the fridge for 2-4 hours to allow flavors to marry. 
  • When ready to serve, taste for seasoning (I added 1/2 teaspoon salt and 1/2 teaspoon black pepper and tossed). Best served cold. 


Serving: 1/8 of the recipe | Calories: 280kcal | Carbohydrates: 9g | Protein: 2g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 207mg | Potassium: 322mg | Fiber: 1g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 8.3mg | Calcium: 70mg | Iron: 0.8mg