There’s something undeniably nostalgic about Mom’s Cucumber Salad. It’s that refreshing, creamy side dish that shows up at potlucks, picnics, and backyard BBQs – and always disappears first. But not all cucumber salads are created equal. This version hits different. With just the right balance of tangy vinegar, light sweetness, and a hint of dill, this recipe is the one you’ll keep coming back to.
Simple? Yes. Ordinary? Not at all.
It’s crisp, creamy, and incredibly comforting – just like Mom made it, but better. Whether you’re cooling down on a summer day or craving a side that won’t weigh down the meal, this salad brings flavor and ease to your table.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Done in just 10 minutes with no cooking required.
- Simple Ingredients – You likely already have everything in your kitchen.
- Great for Any Occasion – Ideal for potlucks, BBQs, weeknight dinners, or Sunday brunches.
- Light & Refreshing – Perfect balance of creamy, tangy, and crisp.
- Make-Ahead Friendly – Tastes even better after a few hours in the fridge.
Unlike overly tangy versions or watery renditions, this cucumber salad strikes the perfect harmony – slightly sweet, pleasantly tart, and bursting with cool freshness. Plus, that touch of dill? Just the thing that gives it personality.
Ingredients Needed
For the Creamy Dressing:
- 2 cups mayonnaise – Use full-fat for richness or light mayo for a healthier touch
- ½ cup white sugar – Adjust to your sweetness preference
- 8 teaspoons white wine vinegar – Gives it a mellow tang
- 1 teaspoon dried dill weed – Adds that fresh, herby flavor
- 1 teaspoon seasoned salt – Or more, to taste – adds depth and balance
For the Salad Base:
- 8 medium cucumbers – Peeled and thinly sliced; use English cucumbers for fewer seeds and better crunch
Tip: Slice the cucumbers evenly for consistent texture. A mandoline works great here!
How to Make Mom’s Cucumber Salad
1. Prep the Cucumbers
Peel the cucumbers and slice them into thin rounds. You can keep the skin if you prefer a bit more texture and color. Place them in a large colander, sprinkle lightly with salt, and let sit for 15–20 minutes. This step helps draw out excess moisture so your salad stays creamy, not watery.
2. Mix the Dressing
In a large mixing bowl, combine the mayonnaise, white sugar, white wine vinegar, dried dill, and seasoned salt. Stir vigorously until the sugar is completely dissolved and the dressing is smooth and creamy.
Why this matters: Fully dissolving the sugar ensures a balanced flavor without grainy texture.
3. Assemble the Salad
Gently pat the cucumbers dry with a paper towel. Add them to the dressing and toss until every slice is well-coated.
Mini-tip: Chill for at least 1 hour before serving to enhance the flavor meld.
Serving and Storage Tips
- Serving Suggestions:
- Garnish with a sprinkle of fresh dill or chives for color.
- Serve in a chilled bowl on a bed of lettuce for presentation.
- Pair with grilled meats, sandwiches, or even spicy dishes for a cooling contrast.
- Storage Tips:
- Store in an airtight container in the refrigerator for up to 3 days.
- Stir before serving again – natural separation may occur.
- Not freezer-friendly – the texture of cucumbers becomes mushy after thawing.
Helpful Notes
- Add a Crunch: Toss in thinly sliced red onions or radishes for extra bite.
- Dairy-Free Option: Swap mayo with a vegan alternative or a blend of vegan mayo and coconut yogurt.
- Lighter Version: Use half mayo, half Greek yogurt for a tangier, protein-packed option.
- Want More Tang? Add a teaspoon of Dijon mustard or a splash more vinegar.
Don’t miss our Mexican Corn Salad Recipe for more delicious pairings.
Mom’s Cucumber Salad
Ingredients
Method
- Peel the cucumbers and slice them into thin rounds. Optionally leave the skin for added texture. Place in a colander, sprinkle lightly with salt, and let sit for 15–20 minutes to draw out excess moisture.
- In a large mixing bowl, combine mayonnaise, white sugar, white wine vinegar, dill weed, and seasoned salt. Stir until the sugar dissolves completely and the dressing is smooth and creamy.
- Gently pat the cucumbers dry with paper towels. Add them to the dressing and toss until evenly coated. Chill for at least 1 hour before serving to allow flavors to meld.
Notes
Conclusion
Mom’s Cucumber Salad isn’t just a recipe – it’s a taste of home. Crisp cucumbers, creamy dressing, and a tangy-sweet balance make this a repeat-worthy classic. It’s effortless, crowd-pleasing, and surprisingly addictive.
If you tried this recipe, let us know! Leave a star rating and comment below – we’d love to hear how you served it or what twist you added.
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What’s your favorite variation of cucumber salad? Tell us in the comments!
Frequently Asked Questions (FAQ)
What are the ingredients of cucumber salad?
Most cucumber salads include sliced cucumbers, a creamy or vinegar-based dressing (like mayonnaise or sour cream), vinegar, sugar, salt, and seasonings such as dill or onion.
What are the three ingredients in cucumber salad?
The simplest version often includes just cucumbers, vinegar, and salt. However, Mom’s version adds richness with mayonnaise and sweetness from sugar.
What should not be mixed with cucumber salad?
Avoid overly watery ingredients like tomatoes or melon, as they release too much liquid and dilute the dressing. Also, strong cheeses may overpower the delicate flavor.
What pairs well with a cucumber?
Cucumbers pair beautifully with dill, mint, yogurt, garlic, lemon, red onion, and vinegar. They complement spicy dishes, grilled meats, and Mediterranean flavors wonderfully.