Mom’s Cucumber Salad

There’s something undeniably nostalgic about Mom’s Cucumber Salad – crisp cucumbers bathed in a creamy, tangy-sweet dressing with a whisper of dill. This refreshingly light side dish is the first to disappear at potlucks and BBQs, and it’s just as perfect for casual dinners at home. Easy, quick, and irresistibly comforting – it’s like summer in a bowl.

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Prep Time 20

Total Time 20

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 237

Ingredients Method Notes

Ingredients

Creamy Dressing

2 cups mayonnaise use full-fat for richness or light mayo for a healthier touch
0.5 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

Salad Base

8 medium cucumbers peeled and thinly sliced; use English cucumbers for fewer seeds and better crunch

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

Add red onions or radishes for a crunchy twist. Use vegan mayo or coconut yogurt for a dairy-free version. Mix in Greek yogurt for a lighter, protein-rich alternative. For extra tang, stir in a teaspoon of Dijon mustard or more vinegar. Serve chilled and store in the fridge for up to 3 days. Not freezer-friendly.