Old Fashioned Creamy Cucumber Salad with Mayo and Dill
With fresh dill and a creamy dressing, this old fashioned creamy cucumber salad is a perfect make-ahead side dish for any summer gathering.
Ah, late summer. The season of BBQs, beach trips, and picnics—when our gardens overflow with produce, including an abundance of cucumbers! If you find yourself with more cucumbers than you know what to do with—or simply love this crunchy, refreshing summer vegetable—now is the perfect time to whip up some Old Fashioned Creamy Cucumber Salad.
This salad holds a special place in my heart because it’s a cherished recipe from my late grandfather, whom we affectionately called Pop. My Old Fashioned Creamy Cucumber Salad is inspired by his version, a family favorite that was a staple at our summer gatherings. Even though Pop has been gone for 20 years this year, each time I make this salad, I’m reminded of him and the wonderful times we shared.
Like many classic recipes, Pop’s version was never written down. Instead, it was passed down through observation and taste. From watching him and other family members prepare it, I’ve recreated the dish with a few small changes. While Pop’s recipe was simple and reflective of his generation’s frugality, my version adds a modern twist with fresh dill and substitutes honey for the traditional white sugar. Both versions are delicious, and I like to think Pop would approve of these little tweaks.
Check out a VIDEO of me making this recipe!
Is This Gurkensalat (German Cucumber Salad)?
Growing up, I thought Creamy Cucumber Salad was a unique creation of our family. However, as an adult, I discovered that it closely resembles a traditional German cucumber salad known as Gurkensalat (which translates to “Cucumber Salad”). This connection makes sense given Pop’s German heritage. While there are several variations of Gurkensalat, they all share the common theme of thinly sliced cucumbers often dressed in a creamy sauce, much like my Old Fashioned Creamy Cucumber Salad.
Why Creamy Cucumber Salad is a Must-Try
This salad is the quintessential summer side dish. It can be prepared well in advance of a picnic or BBQ and will stay fresh for days. In fact, Old Fashioned Creamy Cucumber Salad tends to improve with time as the cucumbers and onions soak up the delicious dressing and develop a slightly pickled flavor. If you’re looking for a new way to enjoy your cucumbers, I hope you’ll give this recipe a try.
Creamy Cucumber Salad Ingredients
You’ll only need a few ingredients to make Old Fashioned Creamy Cucumber Salad, including:
- Cucumber: Pop’s recipe called for regular slicing cucumbers, with the tough skins peeled for a smoother texture. I prefer using English cucumbers because they don’t need peeling and their green skin adds a lovely color to the salad.
- Yellow Onion: Yellow onions are my choice for their subtle sweetness, which complements the salad without overpowering it, especially because they are used raw.
- Dill: Fresh dill is a key addition to my version of the salad. It pairs perfectly with cucumbers and maintains its texture and flavor in the creamy dressing, adding a burst of freshness.
- Mayonnaise and Sour Cream: An equal mix of these two ingredients creates a rich and creamy dressing that coats the cucumbers beautifully.
- Honey: I use honey instead of Pop’s traditional white sugar for a natural sweetness that blends seamlessly into the dressing, eliminating the need for sugar to dissolve completely.
- White Vinegar: While any light-colored vinegar will work, I prefer white vinegar for its neutral flavor that lets the other ingredients shine.
Optional Supplies/Tools
- Vegetable Peeler: If you are not using an English cucumber you’ll likely need a vegetable peeler to remove the tough skins of the cucumber.
- Mandolin: This is entirely optional, but since you are thinly slicing both the cucumber and onions, a mandolin would be useful. I like to use mine when making this recipe because it makes it easier to get the cucumber and onion slices a uniform thickness and it makes the whole slicing process go much quicker.
Recipe FAQS
For the best flavor, prepare the salad anywhere from 6 hours to 1 day in advance. However, it tastes great even several days later, as the flavors continue to develop.
The salad can be stored in the refrigerator for up to a week. It may not last that long if it’s as popular as it is in my family!
If you’re using an English cucumber, the seeds are so small they won’t be noticeable. For regular slicing cucumbers, it’s not necessary to remove the seeds, though you can if you prefer. Pop never bothered with it, and it’s perfectly fine.
Yes, you can omit the onions if you prefer. Some family members enjoy the salad without them. If you want a milder flavor, you might add the onions while the salad sits but remove them before serving.
Absolutely, Greek yogurt is a great substitute. Keep in mind that Greek yogurt is tangier than mayonnaise, so you might need to adjust the amount of honey to balance the flavors.
Related Recipes
Looking for another recipe using up some delicious summer produce? Check out my Spicy Roasted Jalapeno and Poblano Corn Chowder.
Old Fashioned Creamy Cucumber Salad with Mayo and Dill
With fresh dill and a creamy dressing, this old fashioned creamy cucumber salad is a perfect make-ahead side dish for any summer gathering.
- Total Time: 10 minutes
- Yield: 6 servings 1x
Ingredients
- 2 large english cucumbers, ends removed or 2 slicing cucumbers, peeled and ends removed
- 1 small yellow onion, peeled
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tbsp honey
- ⅓ cup white vinegar
- ¼ cup fresh dill, chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Slice vegetables: Use a mandolin or knife to thinly slice the cucumbers and onions. Add cucumbers and onions to a large mixing bowl.
- Prepare the dressing: In a small mixing bowl add mayonnaise, sour cream, honey, white vinegar, dill, salt and pepper and whisk until well combined.
- Prepare salad: Pour dressing over the vegetables and toss to combine. Cover bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours. Give salad a stir before serving.
Notes
Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 265
- Sugar: 4.1 g
- Sodium: 187.8 mg
- Fat: 26.2 g
- Carbohydrates: 6.3 g
- Protein: 1.5 g
- Cholesterol: 28.5 mg
This recipe is truly a family fav! No summer is complete without making it!