This Creamy Cucumber Salad is one of those simple recipes that I make on repeat all summer long because it is so easy, so refreshing, and goes with absolutely everything. Crisp English cucumbers are tossed in a rich homemade dressing made with sour cream, mayonnaise, dried dill, garlic powder, and white vinegar and the result is a cool and creamy salad that is completely addictive.
It is ready in just 15 minutes and the flavor only gets better as it sits in the refrigerator which makes it one of my favorite make ahead side dishes for summer.
This is the kind of salad that disappears fast at any gathering. It pairs beautifully with grilled chicken, pulled pork, fish tacos, burgers, and really any summer main dish you can think of.
It is naturally gluten free, made with simple pantry ingredients, and so easy to throw together even on the busiest weeknights.
If you love a classic cucumber salad but want something a little creamier and more flavorful this recipe is exactly what you have been looking for.
You might also enjoy my Cucumber Salad with Vinegar Dressing, my Watermelon Cucumber and Feta Salad, my Refrigerator Bread and Butter Pickles or my Pineapple Coleslaw.
You can find all of my salad recipes here: Gluten Free Salad Recipes
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Instructions
Clean the cucumbers and then chopped them into rounds. Cut the rounds into halves or quarters and place into a medium size bowl.
In a small bowl or 2 cup measuring cup add the sour cream, mayonnaise, dillweed, parsley, salt, pepper, onion powder, garlic powder and vinegar. Stir until all the ingredients are blended together and you have a smooth dressing.
Pour the dressing over the cucumbers and stir together.
Refrigerate the salad for at least one hour before serving.
Supplies
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Creamy Cucumber Salad
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Creamy Cucumber Salad is a cool, crisp, and refreshing side dish made with English cucumbers and a rich homemade dill dressing with sour cream, mayonnaise, garlic, and white vinegar that comes together in just 15 minutes. It is naturally gluten free, completely make ahead friendly, and the perfect cold salad for summer barbecues, picnics, potlucks, and easy weeknight dinners. The longer it chills in the refrigerator the more flavorful and delicious it gets making it one of the best make ahead summer side dishes you will ever make!
Ingredients
-
- 3 large English Cucumbers
- ½ cup Sour Cream
- ¼ cup Mayonnaise
- 1 tsp Dried Dillweed
- 1 tsp Dried Parsley Flakes
- 1 tsp Salt
- ½ tsp Coarse Ground Black Pepper
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- 2 Tbsp White Vinegar
Instructions
Clean the cucumbers and then chopped them into rounds. Cut the rounds into halves or quarters and place into a medium size bowl.
In a small bowl or 2 cup measuring cup add the sour cream, mayonnaise, dillweed, parsley, salt, pepper, onion powder, garlic powder and vinegar. Stir until all the ingredients are blended together and you have a smooth dressing.
Pour the dressing over the cucumbers and stir together.
Refrigerate the salad for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salads
- Method: Chopped
- Cuisine: American
If you made this Creamy Cucumber Salad I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy summer side dishes and I hope it becomes one of yours too!
Storage
Store this creamy cucumber salad in an airtight container in the refrigerator for up to 3 days. The cucumbers will release some liquid as the salad sits which is completely normal. Give it a good stir before serving to redistribute the dressing. I do not recommend freezing this salad as the cucumbers will become mushy and the creamy dressing does not hold up well to freezing.
Top Tip
I recommend using English cucumbers for this recipe because they have very small seeds and thin skin that does not need to be peeled. If you are using regular garden cucumbers or a variety with larger seeds scoop out the seeds before slicing so the salad does not become watery or bitter.
You can also salt the cucumbers lightly and let them drain in a colander for 20 to 30 minutes before adding the dressing if you want an even crispier salad with less liquid.
Frequently Asked Questions
I used 2 tablespoons in this recipe. I don't like to add too much vinegar because I don't want to add a lot of liquid to the salad.
I think white vinegar or apple cider vinegar are both delicious with cucumbers. For this recipe I used white vinegar, but you could also use apple cider vinegar if that's what you have.
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