Creamy Cucumber Salad

Jun 11, 2025 Modified: Apr 6, 2024by Lyn Corinne Liner This post may contain affiliate links.

My creamy cucumber salad is super light and refreshing with a few surprise flavor and texture twists that make it truly unique, y’all!! A fast-paced flavor ride to cool-down town, this scrumptious salad is perfect for straight-out-of-the-fridge snacking. Yep and yay…

Creamy cucumber salad in a round white bowl next to a white napkin and a red and white flower.

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Creamy cucumber salad transforms the garden veggie into a refreshing side dish usually served cold throughout the warmer months. My signature version includes an easy, super creamy homemade dressing, crunchy cucumbers, and fresh herbs. I also include a sprinkling of local spices and cane vinegar that injects just the right amount of South Louisiana sass into the salad.

And, it just wouldn’t be a proper cucumber salad without dill! So, I add just enough to make my easy cucumber salad flavor-pop with traditional tastes as much as it stands as a fresh new take. Indeed.

Closeup of creamy cucumber salad with mayo and dill with a whole parsley leaf garnish on the top left.

Creamy Cucumber Salad Ingredient Essentials & Substitutions

Ingredients for creamy cucumber salad in bowls on a white marbled background.

For this creamy cucumber salad recipe, you need two fresh cucumbers. I usually use English cucumbers, but the type of cucumber doesn’t matter. So, feel free to use two regular cucumbers or four to six baby cucumbers if that’s what you have.
Regional Steen’s cane vinegar beautifully enhances the other flavors of this cucumber salad. It’s a personal favorite that I always have on hand. However, you can substitute white vinegar or apple cider vinegar if necessary.
The fresh parsley and green onions add vibrance and brightness to the dish, while the dried spices and sugar bring balance to each bite. Use them all for the best results.
Mayo and sour cream combine harmoniously to create a creamy sauce with sophisticated flavor. However, you can also use just mayonnaise with great results.

How to Make Creamy Cucumber Salad

To start the recipe, peel the cucumbers and slice them into circles with a sharp knife.

Then, pour the cucumber salad sauce ingredients into a large bowl.

Mayonnaise, sour cream, fresh and dried herbs, and cut-up veggies in a vintage white Pyrex bowl.

Stir until combined.

Creamy sauce for cucumber salad in a white bowl.

Add the cucumbers, and stir until the creamy salad mixture is well combined. Serve immediately, or cover and refrigerate for at least an hour to serve cold.

Sliced cucumbers stirred into a sauce in a big white bowl.

And that’s it, y’all!!

This creamy cucumber salad comes together in minutes. And if your ingredients are already cold, you can eat the salad immediately!

The flavors are super bold, with pops of spice, sugar, vinegar, and herbs coming through each blissfully creamy bite. This is truly one of my favorite summer salad recipes, as it’s made with simple ingredients yet never fails to stun with its intriguing flavor profile. For sure!!

Share with those whose presence makes you feel cool, calm, and collected, even in the midst of a perfect storm. Much food love, and see y’all on the yum side…

Creamy cucumber salad in a white bowl angled so that you can see the true texture.

This post was originally published on July 4, 2022, and was updated and republished on June 11, 2025.

More Easy & Refreshing Salad Recipes

Easy & incredibly delicious, this creamy cucumber salad is just as perfect for a weekday lunch as it is for a party side dish.

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Course: Salad, Side Dish

Cuisine: American

Keyword: creamy cucumber salad

Prep Time: 20 minutes

Servings: 4 people

Calories: 162kcal

Author: Lyn Corinne Liner

Ingredients

2 cucumbers, peeled and sliced into circles English or regular cucumbers

For the Dressing

¼ cup mayonnaise
⅓ cup sour cream
2 tablespoons Steen’s cane vinegar or white vinegar or apple cider vinegar
2 tablespoons chopped fresh dill or 1 teaspoon dried dill, see notes
¼ cup chopped green onions
¼ cup chopped roasted red peppers or pimentos
1 tablespoon fresh parsley leaves, finely chopped or 1 teaspoon dried parsley flakes
1 teaspoon granulated sugar
¼ teaspoon onion powder
¼ teaspoon garlic powder
salt, black pepper, and cayenne pepper to taste I used about ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne

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Instructions

Pour the dressing ingredients into a large bowl with a fitted lid.
Stir until well combined.
Fold the cucumber slices into the dressing, ensuring that all of them are covered.
Cover and refrigerate for at least 30, but preferably 3 hours, minutes before serving. (If all of your ingredients are already cold then you can eat the salad immediately.)

Notes

This recipe is best served with fresh dill. However, it also works if you only have dried dill on hand. Start with one teaspoon of dried dill. Taste and add more dill, if desired.
Store any leftover salad covered in an airtight container in the fridge for up to three days.
If not serving immediately, stir the salad right before serving to energize the flavors after refrigeration.

The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.

See our full nutrition disclaimer here.