Dad's Creamy Cucumber Salad Recipe

There’s something timeless about a bowl of creamy cucumber salad sitting on the picnic table. Cool, crisp cucumbers dressed in a tangy-sweet sour cream sauce bring instant comfort, especially when paired with grilled meats or a sandwich on a hot summer day.

This particular version comes from my dad, who made it every weekend during grilling season. It’s become a staple at our family get-togethers — simple, refreshing, and endlessly nostalgic. Not only is it budget-friendly, but it comes together in minutes and always disappears fast.

Let me show you why this old-school favorite deserves a permanent spot in your recipe rotation.

Why You’ll Love This Dad's Creamy Cucumber Salad

Get ready to fall in love with a salad that checks all the boxes: quick, easy, refreshing, and ridiculously tasty.

First, it’s the ultimate no-fuss side dish. You only need a few basic ingredients — most of which are already in your kitchen — and about 10 minutes of prep time. No cooking, no baking, no fancy equipment.

It’s also incredibly refreshing. The crisp cucumbers and creamy dressing offer a cooling contrast to anything hot off the grill. Whether you’re serving burgers, ribs, or chicken, this salad balances the plate perfectly.

Let’s talk affordability. Cucumbers are one of the most budget-friendly veggies around, and the rest of the ingredients are pantry staples. Feeding a crowd? Double the recipe and you’re still spending less than $10.

Last but not least, it’s a recipe with heart. Every time I make this salad, I’m reminded of summer evenings on the porch with my dad, both of us sneaking extra spoonfuls before dinner. It’s more than a side dish — it’s a memory.

Now let’s dig into the ingredients that make this salad shine.

Ingredients Notes

The beauty of Dad’s Creamy Cucumber Salad is its simplicity. With just a handful of fresh ingredients and a creamy dressing, you get a dish that tastes far greater than the sum of its parts.

Cucumbers are the star here, of course. I like to use English cucumbers for their thin skin and minimal seeds, which means no peeling required. If you’re using regular garden cucumbers, you can peel them or leave the skin on for added texture — totally up to you.

Sour cream forms the base of the dressing and gives the salad its creamy richness. Full-fat sour cream is ideal for the best texture and flavor, but you can use light sour cream or even plain Greek yogurt for a tangier, lighter option.

White vinegar brings that essential tang to balance the richness of the sour cream. A splash of vinegar sharpens the flavors and gives the salad its signature zing. Apple cider vinegar also works if you want a slightly sweeter note.

Sugar might seem like a surprise, but just a teaspoon or two transforms the dressing. It cuts the acidity of the vinegar and enhances the natural sweetness of the cucumbers without making the salad overly sweet.

Red onion adds bite and a hint of color. Thinly sliced, it gives the salad a little crunch and a sharpness that contrasts beautifully with the creamy base. If raw onion is too strong for your taste, a quick soak in cold water will mellow it out.

No special equipment needed for this one — just a good sharp knife and a bowl. A mandoline can help if you want perfectly even cucumber slices, but it’s not essential.

How To Make This Dad’s Creamy Cucumber Salad

Making this salad couldn’t be easier, but there are a few small tips to make sure it comes out just right every time.

Start by slicing your cucumbers as thinly as you like. I prefer them about ⅛-inch thick — thin enough to soak up the dressing, but thick enough to hold their crunch. Place them in a large bowl and sprinkle with a pinch of salt to draw out excess moisture.

While the cucumbers sit, whisk together your dressing. In a separate bowl, combine sour cream, vinegar, sugar, salt, and pepper. Stir until smooth and well blended. Taste the dressing and adjust the balance — a little more vinegar for tang, or sugar for sweetness, depending on your preference.

Drain any liquid from the cucumbers, then pat them dry with a paper towel. This step keeps your dressing from getting watered down and ensures a nice creamy consistency.

Add the cucumbers and thinly sliced red onion to the dressing. Toss gently until everything is evenly coated. The onions should add just the right amount of bite without overpowering the creamy flavor.

For best flavor, cover and refrigerate the salad for at least 30 minutes before serving. This gives the cucumbers time to soak up all that tangy goodness. The salad tastes even better after a few hours, making it a great make-ahead option.

Start to finish, this recipe takes about 10 minutes of hands-on time. After that, just let the fridge do the rest. It’s a chilled, creamy, crunchy dish that delivers big flavor with minimal effort.

Storage Options

One of the best things about this cucumber salad is how well it keeps. You can easily make it ahead or stash away leftovers for later in the week.

Store the salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days, though the cucumbers will soften slightly the longer they sit. For the best texture, try to enjoy it within the first 24-48 hours.

If you plan to make it ahead for a gathering, you can prep the cucumbers and dressing separately. Mix them together about an hour before serving for peak crunch and creaminess.

Avoid freezing this salad, as the sour cream dressing and high water content of cucumbers don’t hold up well to freezing and thawing.

To re-serve leftovers, give the salad a quick stir to redistribute the dressing. If it looks a little thin, a spoonful of fresh sour cream can bring back that creamy texture.

Variations and Substitutions

This recipe is wonderfully flexible — feel free to make it your own depending on what you have on hand or your family’s preferences.

For a lighter version, swap the sour cream for plain Greek yogurt. It adds a nice tang and cuts down on fat without sacrificing creaminess.

If you're out of white vinegar, don’t worry. Apple cider vinegar, rice vinegar, or even a splash of lemon juice can give you that same acidity with a slightly different flavor twist.

Add a handful of fresh dill for a herbal punch. Dill and cucumbers are a natural pair, and the addition turns this salad into a more Scandinavian-style dish that’s perfect with smoked fish or roasted potatoes.

If you're not a fan of raw onion, you can leave it out or replace it with finely chopped green onions or chives. These alternatives still offer a mild onion flavor but without the bite.

Looking to bulk it up a bit? Add some sliced cherry tomatoes or thinly sliced radishes for extra color and crunch. Both blend beautifully into the creamy base and add a little visual appeal to your plate.

Don’t be afraid to get creative. This salad is forgiving, adaptable, and always delicious — just like Dad intended.

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