When the heat is on, nothing hits the spot like a bowl of Creamy Cucumber Salad — refreshing, crisp, and comfortingly creamy. Whether you’re heading to a summer barbecue, planning a light lunch, or just need a quick side to liven up your plate, this salad delivers every time. In the first few bites, you’ll taste a perfect balance of crunch and creaminess, seasoned with dill, garlic, and just enough tang to keep you coming back. It’s not your average cucumber salad — this version takes a simple, old-school recipe and elevates it with thoughtful seasoning and smart prep tricks that make all the difference.

Table of Contents

Why You’ll Love This Recipe

Quick & Easy – Just a few steps, 20 minutes hands-on time
Simple Ingredients – Nothing fancy, just fresh pantry staples
Perfect for Cookouts & Potlucks – Always a hit at gatherings
Make-Ahead Friendly – Tastes even better after chilling
Unbelievably Delicious – Cool, tangy, and ultra-satisfying
Unique Texture Combo – Crisp cucumbers meet velvety dressing

Unlike versions that turn watery or bland, this one uses a clever salt-and-drain step that keeps the cucumbers crisp and the flavor concentrated. It’s a comforting, nostalgic dish that feels gourmet thanks to just a few smart tweaks.

Ingredients Needed

For the Salad Base

4 large cucumbers, peeled and thinly sliced (for crunch and freshness)
2 sweet onions, thinly sliced (adds a mild, savory bite)
2 tablespoons sea salt (draws out moisture and enhances flavor)

For the Creamy Dressing

3 cups mayonnaise (or adjust to taste – forms the rich, creamy base)
4 tablespoons white vinegar (adds that essential tang)
2 tablespoons granulated sugar (balances acidity with a touch of sweetness)
2 teaspoons dried dill weed (for that classic herby taste)
2 teaspoons garlic powder (deepens the flavor profile)
2 teaspoons ground black pepper (for a mild kick and complexity)

Pro Tip: Use high-quality mayo for best results — it’s the base of the dressing and makes a huge difference in taste and texture.

How to Make Creamy Cucumber Salad

1. Prep the Veggies Like a Pro

Start by peeling the cucumbers and slicing them thin — a mandoline works wonders for uniform slices. Do the same with the sweet onions. Combine both in a large mixing bowl, sprinkle evenly with sea salt, and toss gently.

Why this matters: Salting not only seasons the cucumbers but draws out excess moisture so your salad doesn’t get soggy later.

2. Let It Rest & Drain

Cover the salted cucumber-onion mixture with plastic wrap and let it sit at room temperature for 15 to 30 minutes. Then, place the mix in a colander set over a bowl or sink. Stir occasionally and let it drain well.

Visual Cue: You’ll notice a pool of liquid collecting beneath — that’s moisture you’re avoiding in your final salad.

3. Whip Up the Creamy Dill Dressing

In a separate bowl, whisk together the mayonnaise, vinegar, sugar, dill weed, garlic powder, and black pepper until smooth and creamy. Adjust seasoning if needed.

Mini-Tip: Taste the dressing before mixing — you can tweak the sugar, dill, or vinegar for your preferred flavor balance.

4. Combine & Chill

Transfer the drained cucumber-onion mix to a clean large bowl. Pour the creamy dressing over the top and stir gently until everything’s evenly coated. Cover the bowl and refrigerate for at least 1–2 hours.

Why chill? This step allows the flavors to marry and intensify. The longer it rests, the better it gets.

5. Serve & Savor

Give the salad a final stir, check for seasoning, and serve chilled.

Pro Presentation Tip: Sprinkle a little extra dill or cracked black pepper on top before serving for a fresh look.

Serving and Storage Tips

Serving Suggestions

Serve as a chilled side dish at barbecues, picnics, or family dinners
Pairs beautifully with grilled meats or spicy dishes
Add chopped fresh herbs or crumbled feta for a twist

Storage Advice

Refrigerate in an airtight container for up to 3 days
Do Not Freeze – the creamy dressing will separate, and the cucumbers will lose their crunch
Stir well before serving leftovers, and add a spoonful of mayo or vinegar to refresh if needed

Helpful Notes

For a Lighter Version: Swap mayo for plain Greek yogurt or use half-and-half for a healthier twist
Add Texture: Toss in sliced radishes, celery, or chopped green pepper for a bit more crunch
Use English Cucumbers: These have fewer seeds and thinner skin, ideal for salads
Got Time? Chill overnight for maximum flavor infusion
Adjust to Taste: If it’s too tangy, add more sugar; too sweet, a splash more vinegar balances it out

Creamy Cucumber Salad

Refreshing, crisp, and comfortingly creamy — this Creamy Cucumber Salad is the ultimate side dish for summer barbecues, light lunches, or quick weeknight dinners. Elevated with dill, garlic, and a clever salt-and-drain trick, it delivers maximum flavor and perfect texture every time.

Print Recipe Pin Recipe

Prep Time 20

Total Time 20

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 625

Ingredients Method Notes

Ingredients

For the Salad Base

4 large cucumbers peeled and thinly sliced
2 sweet onions thinly sliced
2 tablespoons sea salt

For the Creamy Dressing

3 cups mayonnaise or adjust to taste
4 tablespoons white vinegar
2 tablespoons granulated sugar
2 teaspoons dried dill weed
2 teaspoons garlic powder
2 teaspoons ground black pepper

Method

1. Prep the Veggies Like a Pro: Peel and thinly slice the cucumbers and onions (a mandoline works great). Combine in a large bowl, sprinkle with sea salt, and toss gently.
2. Let It Rest & Drain: Cover the bowl with plastic wrap and let sit for 15–30 minutes. Then transfer to a colander to drain, stirring occasionally.
3. Whip Up the Creamy Dill Dressing: In a separate bowl, whisk together mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper until smooth.
4. Combine & Chill: Transfer drained veggies to a clean bowl. Pour dressing over and mix gently. Cover and refrigerate for at least 1–2 hours.
5. Serve & Savor: Stir well before serving. Garnish with extra dill or black pepper for a fresh finish.

Notes

For a lighter option, use Greek yogurt in place of mayonnaise. Stir in extra herbs or crumbled feta for added flavor. Always salt and drain cucumbers to avoid a watery salad. Do not freeze — refrigerate only.

Conclusion

Whether you’re prepping for a big summer cookout or need a last-minute potluck dish, this Creamy Cucumber Salad is a guaranteed win. It’s simple, satisfying, and irresistibly fresh with just the right creamy tang. You’ll love how easy it is to throw together and how crowd-pleasing it turns out every single time.

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Frequently Asked Questions (FAQ)

Can I use Greek yogurt instead of mayonnaise?

Yes, plain Greek yogurt is a great substitute if you’re looking for a lighter or tangier option. You can even use a mix of yogurt and mayo for balance.

How do I make this gluten-free?

This recipe is naturally gluten-free, but always double-check the ingredients on your mayonnaise and vinegar to ensure they’re certified gluten-free.

Can I make it ahead of time?

Absolutely! In fact, it’s better after chilling for at least an hour or even overnight. Just stir well before serving.

Why did my salad get watery?

If you skip the salting and draining step, cucumbers will release water into the salad, thinning the dressing. Always drain them well for a creamy result.

Can I freeze cucumber salad?

Unfortunately, no. Freezing changes the texture of cucumbers and will break the emulsion in the dressing, making it watery and unpleasant.