Dad's Creamy Cucumber Salad Recipe

There’s something nostalgic and comforting about the crisp bite of cucumber coated in a velvety, tangy dressing. Dad’s Creamy Cucumber Salad is the kind of dish that transports you straight to backyard cookouts, buzzing cicadas, and the clink of iced tea glasses on a summer afternoon.

this Recipe

My dad has made this salad for as long as I can remember—always with the same care, the same cracked glass bowl, and the same humble grin as he passed it around the table. It’s quick, ridiculously easy, and somehow manages to steal the spotlight no matter what else is being served.

This simple side is a must-have in your warm-weather rotation—crunchy, creamy, and made with pantry staples you already have. Let’s dive into why this timeless classic deserves a spot on your table.

Why You'll Love This Creamy Cucumber Salad

If you're looking for a refreshing, creamy side dish that feels like summer in every bite, this is it. Dad’s Creamy Cucumber Salad delivers on all fronts—flavor, ease, and nostalgia.

First off, it’s unbelievably fast to throw together. You can slice, mix, and chill this salad in under 15 minutes, which makes it ideal for impromptu gatherings, potlucks, or just a lazy dinner on the deck.

It’s also budget-friendly. Made with cucumbers, sour cream, vinegar, and a handful of seasonings, this recipe won’t stretch your grocery bill. Yet, it tastes like something special—cool, tangy, and crave-worthy.

And let’s not forget the versatility. This salad pairs beautifully with grilled meats, sandwiches, or even as a topping for baked potatoes or wraps. It’s the kind of dish that plays well with everything.

Finally, this is a recipe with soul. Whether it reminds you of your own family dinners or introduces a new tradition, there’s something heartwarming about bringing a bit of Dad’s kitchen to your own.

Ingredient Notes

This salad keeps things simple, but each ingredient contributes to the creamy, tangy magic. Don’t underestimate how powerful everyday kitchen staples can be when combined just right.

Cucumbers are the star of the show. I recommend using English cucumbers or small Persian cucumbers for their thin skins and mild flavor. If you’re using standard garden cucumbers, be sure to peel them and scoop out the seeds for the best texture.

Sour cream brings the creaminess. I always go for full-fat sour cream here—it makes the dressing rich and luxurious without being heavy. If you’re trying to lighten things up, Greek yogurt can be substituted, but the flavor will be a bit tangier.

White vinegar adds that signature tang. It balances the richness of the sour cream perfectly. If you prefer a milder bite, try using apple cider vinegar instead—it’s softer and slightly fruity.

Sugar and salt might seem like small additions, but they’re crucial. The sugar cuts through the acidity and enhances the cucumbers’ natural sweetness, while the salt pulls out moisture and deepens the flavor of the dressing.

A sharp knife or mandoline slicer will make prep a breeze. You want your cucumber slices thin and uniform—this ensures every bite is perfectly dressed and tender. A medium mixing bowl and a small whisk or spoon for stirring are all the tools you’ll need.

How To Make This Creamy Cucumber Salad

Whipping up this salad is incredibly straightforward, and the payoff is huge. The key is letting the flavors mingle just long enough for the dressing to soak into those crisp cucumber slices.

Start by thinly slicing your cucumbers. If they’re particularly seedy or thick-skinned, take the time to peel them and remove the seeds. This gives the final salad a more delicate texture and prevents any bitterness.

Next, place the sliced cucumbers in a colander and toss them with a generous pinch of salt. Let them sit for about 10 minutes. This step helps draw out excess moisture, which keeps your dressing from getting watery.

While the cucumbers are draining, whisk together your sour cream, white vinegar, sugar, a little more salt, and a pinch of black pepper in a medium bowl. You’re looking for a smooth, creamy consistency with a slightly tangy kick.

Once the cucumbers have released some of their water, pat them dry with a clean towel or paper towel. Add them to the bowl with the dressing and gently fold until every slice is coated.

Pop the finished salad in the fridge for at least 20 minutes. This chilling time allows the flavors to meld together and gives the salad that cool, refreshing bite it’s known for. You can even make it a few hours in advance—just give it a quick stir before serving.

Storage Options

This salad is best enjoyed cold and fresh, but it does hold up surprisingly well for a few days with proper storage. Store any leftovers in an airtight container in the refrigerator.

It will stay fresh for up to 3 days, though you may notice the dressing getting a bit thinner as the cucumbers continue to release moisture. Give it a gentle stir before serving to re-coat everything evenly.

If you’re planning ahead, you can slice the cucumbers a day in advance and store them separately in the fridge. Just mix in the dressing when you’re ready to serve for maximum crunch.

To re-chill leftovers before a second serving, just pop the container back in the fridge for 10–15 minutes and stir again before plating.

Variations and Substitutions

This creamy cucumber salad is endlessly adaptable to your taste—or what you’ve got in the fridge. Once you’ve mastered the base recipe, feel free to get creative.

Want a dairy-free version? Swap out the sour cream for a plant-based option like coconut yogurt or vegan sour cream. Keep in mind this may slightly alter the flavor, so taste and adjust the vinegar and sugar to balance it out.

For a lighter twist, use plain Greek yogurt instead of sour cream. It adds a pleasant tang and cuts down on fat while keeping that creamy texture we love.

Add a handful of sliced red onion for extra bite and color. If you want to soften their flavor, soak the slices in cold water for 10 minutes before mixing them in.

Fresh herbs are a welcome addition too. Dill is classic and complements the cucumber beautifully, but parsley or chives work just as well for a brighter finish.

You can even throw in a handful of sliced cherry tomatoes or radishes for a more colorful, crunchy variation. Don’t be afraid to play with texture and taste.

Once you’ve made this once or twice, you’ll find your own favorite spin. Whether you keep it just like Dad did or make it your own, this salad is here to stay.

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