This cucumber salad delivers the perfect balance of cool, crisp vegetables and a creamy, tangy dressing that’s impossible to resist.
With just a few simple ingredients and 5 minutes of prep, you’ll have a refreshing side dish that’s ideal for picnics, barbecues, or everyday meals.
Ingredients for Cucumber Salad Recipe Mayo Vinegar Sugar
Cool cucumbers and creamy dressing combine for a refreshing bite ready in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| English Cucumbers 🥒 | 2 whole | Thinly sliced, unpeeled |
| Red Onion 🧅 | ½ whole | Thinly sliced, for sharp bite |
| Mayonnaise 🥄 | ½ cup | Full-fat for creaminess |
| White Vinegar 💧 | 2 tbsp | Distilled or apple cider works too |
| Granulated Sugar 🍚 | 1 tbsp | Adjust to taste preference |
| Fresh Dill 🌿 | 2 tbsp | Chopped, stems removed |
| Fresh Parsley 🍃 | 2 tbsp | Chopped, for freshness |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Sour Cream 🥛 | ¼ cup | Optional for extra tang |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
The cucumbers are non-negotiable here. English cucumbers have fewer seeds and thinner skin, so they stay crisp. Most grocery stores carry them wrapped in plastic—look for firm, dark green ones. The red onion adds the right sharpness, but sweet Vidalia works too if you prefer a milder bite. For the mayo, Duke’s or Hellmann’s are the gold standard for creaminess and balance.
Out of white vinegar? Rice vinegar or apple cider vinegar can step in without missing a beat. No fresh dill? Dried dill at one-third the amount works, though fresh is ideal. If you’re skipping the sour cream, add an extra tablespoon of mayo to keep the dressing lush. The sugar can be swapped for honey or maple syrup if you prefer a different sweetness profile.
This salad tastes best within 2 hours of making—after that, the cucumbers release water and get soggy. Store in an airtight container in the fridge for up to 1 day. If you must make it ahead, keep the dressing separate and toss just before serving.
Why You’ll Love This Recipe
- 5-Minute Chop: No peeling, no fuss—just thinly slice the cucumbers and onion, then stir everything together.
- Sweet-Tangy Crunch: The sugar balances the vinegar’s bite perfectly, and that creamy mayo coats every cool, crisp bite.
- Potluck Hero: I bring this to barbecues and it’s always the first dish to disappear.
- Keeps Like a Dream: Honestly, it tastes even better the next day after the flavors meld in the fridge.
Step-by-Step Instructions for Cucumber Salad with Creamy Dressing
Master this technique for a refreshing salad with the perfect balance of crisp texture and tangy creaminess.
Step 1: Prepare and Salt the Vegetables
Thinly slice the 2 whole English Cucumbers and 0.5 whole Red Onion into uniform pieces. I use a mandoline for perfectly even slices, but a sharp knife works just as well. Place the sliced vegetables in a colander and sprinkle with the 0.5 tsp Salt.
Let them sit for 10-15 minutes to draw out excess moisture. You’ll notice the cucumbers begin to release water—this step is crucial for preventing a watery salad. Gently press the slices with a paper towel to remove any remaining liquid before proceeding.
Step 2: Create the Creamy Dressing Base
In a medium bowl, whisk together the 0.5 cup Mayonnaise, 0.25 cup Sour Cream, 2 tbsp White Vinegar, and 1 tbsp Lemon Juice until smooth. The combination of mayonnaise and sour cream creates that signature creamy texture promised in the title.
Add the 1 tbsp Granulated Sugar and whisk until fully dissolved. This sweet element balances the acidity of the vinegar and lemon, creating a harmonious flavor profile. The dressing should appear glossy and well-emulsified at this stage.
Step 3: Incorporate Fresh Herbs and Seasonings
Finely chop the 2 tbsp Fresh Dill and 2 tbsp Fresh Parsley, removing any thick stems. Fold these into the dressing along with the 0.25 tsp Black Pepper. The fresh herbs add brightness and depth to the creamy base.
Taste the dressing and adjust the seasoning if needed, though the initial salt on the vegetables should provide sufficient seasoning for the entire dish. The herbs should be evenly distributed throughout the dressing for consistent flavor in every bite.
Step 4: Combine and Chill for Optimal Flavor
Add the drained cucumber and red onion slices to the bowl with the dressing. Gently fold everything together until the vegetables are evenly coated. The dressing should cling to each slice without pooling at the bottom of the bowl.
Cover the bowl and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together and the vegetables to absorb some of the dressing’s tanginess. For the best texture, serve within 2 hours of preparing.
Pro Tips For Making Cucumber Salad Recipe Mayo Vinegar Sugar
- Salt First: Toss the sliced cucumbers and red onion with 1 teaspoon of salt and let sit for 10 minutes—I learned this the hard way after my first few batches turned watery. Drain well before mixing with the mayo to keep the salad from getting soggy.
- Thin Slices Only: Use a mandoline or sharp knife to cut the cucumbers paper-thin. Sounds fussy, but it actually changes the outcome by letting the vinegar and sugar penetrate evenly.
- Balance the Dressing: Start with 2 parts mayo to 1 part vinegar and 1 part sugar, then adjust. My grandmother swore by this ratio, and she was right: it keeps the dressing creamy without being cloyingly sweet.
- Skip the Seeds: If your cucumbers are seedy, scrape them out before slicing. I was skeptical until I tried it—now I skip this step only when I’m in a hurry, and I always regret it.
Troubleshooting This Recipe
Watery Salad Fix
If your salad is watery, you likely skipped salting the cucumbers first. Sprinkle 0.5 tsp Salt on sliced cucumbers and let sit for 10-15 minutes in a colander. Press with paper towels to remove excess moisture before dressing. 💡
Dressing Too Thin
If your dressing seems runny, balance it with an extra 2 tbsp Mayonnaise. Whisk vigorously until thickened. Too thick? Thin with 1 tsp White Vinegar or lemon juice for tang.
Bland Flavor
Boost flavor by adding ½ tsp Salt or 1 tsp Sugar to the dressing. Fresh herbs like dill or parsley also add brightness. Taste as you go—this dish should never taste flat.
Soggy Cucumbers
Prevent sogginess by keeping cucumbers separate until serving. If already combined, drain excess liquid with a slotted spoon and refresh with a splash of 1 tsp White Vinegar. Serve immediately.
Onion Overpowering
Soak thinly sliced red onion in cold water for 5-10 minutes to mellow its bite. Alternatively, use less onion or swap for sweet Vidalia for a gentler flavor.
Herb Clumping
To avoid clumps of herbs, finely chop the 2 tbsp Fresh Dill and 2 tbsp Fresh Parsley. Fold into dressing gradually, ensuring even distribution throughout the salad.
Frequently Asked Questions
Can I make this salad ahead of time?
For best texture, assemble up to 2 hours before serving. The cucumbers release water over time, making the salad soggy. Store dressed salad in an airtight container in the fridge.
What can I substitute for white vinegar?
Apple cider vinegar or rice vinegar work perfectly. Use the same 2 tbsp measurement. Avoid balsamic as it will darken the dressing and overpower the flavor.
How do I keep the cucumbers extra crisp?
Salt the sliced cucumbers and let them drain in a colander for 10-15 minutes. Pat dry with paper towels before adding to the dressing. This removes excess moisture.
Can I use dried herbs instead of fresh?
Yes, but use 1/3 the amount since dried herbs are more concentrated. For this recipe, that’s about 2 tsp dried dill and 2 tsp dried parsley.
Nutrition Facts
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