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.

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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.