Dad's Creamy Cucumber Salad Recipe

There’s something unmistakably nostalgic about the crisp, cool crunch of a cucumber salad on a warm summer day. This creamy cucumber salad brings back memories of backyard barbecues, Dad’s signature grilling techniques, and that trusty blue mixing bowl he always used.

He kept the recipe simple – just cucumbers, onions, and a silky, tangy dressing – but it was the love and care that made it special. Over the years, this dish became our go-to side for just about everything. It’s quick, budget-friendly, and refreshingly light, making it perfect for any meal, any time of year.

Let’s dive into what makes this timeless recipe such a standout in our family’s kitchen.

Why You’ll Love This Creamy Cucumber Salad

Get ready to meet your new favorite side dish. This creamy cucumber salad is more than just a bowl of veggies – it’s a cool, crisp, and creamy delight that comes together with almost no effort.

It’s incredibly easy to make. You don’t need any fancy equipment or hours in the kitchen. A few basic ingredients, a little chopping, and a quick stir is all it takes. Perfect for last-minute dinners or laid-back get-togethers.

It’s light, fresh, and cooling. On hot days, this salad is exactly what your palate craves. The cucumbers stay snappy while the sour cream-based dressing adds a velvety tang that complements grilled meats and picnic spreads alike.

You can feed a crowd on a budget. Cucumbers and onions are some of the most affordable produce options out there. This recipe serves a generous portion for under $5, and even less if you grow your own cucumbers like Dad used to.

It’s endlessly adaptable. Want to add fresh dill? Go for it. Prefer a little garlic kick or vinegar zip? No problem. This is the kind of dish that invites creativity while still holding true to its comforting roots.

Now let’s break down the ingredients that give this salad its signature charm.

Ingredients Notes

The beauty of this creamy cucumber salad lies in its simplicity. Each ingredient contributes to a balance of texture, flavor, and freshness that keeps you coming back for more.

Cucumbers are the undeniable stars here. I recommend using English cucumbers or garden cucumbers with the seeds removed. They’re crisp, hydrating, and provide the perfect foundation for that creamy dressing. Be sure to slice them thin – a mandoline works great if you have one, but a sharp knife will do just fine.

Red onion adds a sharp contrast in both flavor and color. Its mild sweetness mellows beautifully once it mingles with the creamy dressing. If raw onion is too intense for your taste, try soaking the slices in cold water for 10 minutes to take the edge off.

Sour cream is what gives this salad its signature creaminess. It’s tangy, smooth, and light enough to coat the cucumbers without weighing them down. Some people swap in Greek yogurt for a slightly lighter twist, and it works beautifully too.

Vinegar and sugar work together to create that delicate balance of sweet and tangy. Dad always used white vinegar, but apple cider vinegar adds a lovely depth. A teaspoon or two of sugar rounds it all out, just enough to enhance the cucumbers without making the dish sweet.

As for tools, all you’ll need is a mixing bowl, a cutting board, and a sharp knife. If you have a mandoline slicer, it makes the prep even faster and more uniform – a game changer for presentation and texture.

How To Make This Creamy Cucumber Salad

Making this cucumber salad is as simple as it gets, but the key is to let the flavors meld before serving. Let me walk you through the steps so you can recreate it just like Dad did.

Start by prepping the cucumbers. Wash them well, then slice them thinly – about ⅛ inch thick is ideal. If you're using garden cucumbers with thick skins or lots of seeds, you might want to peel and seed them first. Toss the sliced cucumbers in a colander with a bit of salt and let them sit for about 30 minutes. This draws out excess water and helps prevent a watery dressing later on.

While the cucumbers are draining, thinly slice your red onion and set it aside. If you're sensitive to raw onion, now’s the time to soak it in a bowl of ice water to take the bite out.

In a large mixing bowl, whisk together the sour cream, vinegar, sugar, salt, and pepper. Adjust the seasoning to your taste – this dressing should be tangy and lightly sweet with a smooth, creamy texture.

After 30 minutes, rinse the salted cucumbers under cold water and pat them dry with paper towels. This step is crucial to keep the dressing from getting watered down. Once dry, toss the cucumbers and red onions into the bowl with the dressing and stir gently until everything is well coated.

Cover the bowl and let the salad chill in the fridge for at least an hour before serving. This resting time allows the flavors to develop and the dressing to thicken slightly. The result? A cool, creamy, and perfectly seasoned salad that tastes like summer in a bowl.

From start to finish, this dish takes about 15 minutes of hands-on time, plus that crucial chilling period. It’s well worth the wait!

Storage Options

This creamy cucumber salad keeps surprisingly well for a couple of days, making it a great make-ahead option. Store any leftovers in an airtight container in the refrigerator, and it will stay fresh for up to 3 days.

Because cucumbers release moisture over time, the dressing may thin out slightly on the second or third day. Give it a good stir before serving, and if needed, you can mix in a spoonful of sour cream to refresh the texture.

Avoid freezing this salad – the high water content of the cucumbers and the dairy-based dressing don’t hold up well after thawing. The result would be mushy and watery, which is far from ideal.

When it comes to reheating, you don’t need to worry – this salad is best served cold or at room temperature. Just pull it from the fridge about 10-15 minutes before serving to take the chill off.

Variations and Substitutions

One of the best things about this cucumber salad is how easy it is to customize. It serves as a blank canvas for whatever herbs or twists you’d like to explore.

Add fresh herbs like dill, chives, or parsley to enhance the flavor and add a pop of green. Dill in particular pairs beautifully with cucumber and gives the salad a more traditional Eastern European feel.

Swap the sour cream for Greek yogurt if you're looking for a healthier option. It adds a similar tang with extra protein and a slightly thicker texture. You could also use a mix of mayo and sour cream for extra richness.

Try different onions if red isn’t your favorite. Sweet onions or even finely sliced green onions are milder and blend nicely into the background.

Add garlic or mustard to the dressing for a little extra kick. A teaspoon of Dijon mustard or a finely minced garlic clove brings a new dimension to the flavor profile.

Make it heartier by adding sliced radishes, cherry tomatoes, or even diced avocado. Just be mindful that any added ingredients should have a similar water content or texture to keep the salad balanced.

However you choose to make it your own, don’t be afraid to experiment. That’s exactly how Dad perfected his version over the years – through trial, taste, and a whole lot of love.

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