Cucumber Salad Recipe With Mayo and Sour Cream: Creamy Garden Freshness

This cucumber salad delivers the creamy texture and fresh garden taste that makes it a standout side dish.

I developed this version after years of testing ratios, and the combination of mayo and sour cream creates the ideal balance—rich without being heavy. Thinly sliced cucumbers release their crisp, clean flavor, while a touch of vinegar keeps the dish bright.

The dressing comes together in minutes, coating every piece with a velvety finish. A sprinkle of fresh dill adds the perfect herbal note that ties everything together.

Serve it chilled for the best texture, letting the flavors meld for at least an hour before serving.

Ingredients for Cucumber Salad Recipe with Mayo and Sour Cream

Thin cucumbers, creamy dressing, and fresh herbs make this side dish sing.

The cucumbers are key here—English or Persian have thin skins and fewer seeds, so no peeling needed (and no bitter aftertaste). I grab mine from Whole Foods or the local farmers market—they’re usually fresher than grocery store varieties. Slice them thin with a mandoline if you’ve got one (worth the extra minute). For the mayo and sour cream, full-fat versions give that ultra-creamy texture the intro promises.

No fresh dill? Dried dill at one-third the amount works in a pinch, or sub in fresh parsley. Out of red onion? White or yellow onions are fine—just soak the slices in cold water for 10 minutes to mellow the bite. Short on vinegar? Lemon juice adds the same brightness. The sugar balances the acidity, but you can skip it if you prefer a tangier salad.

This tastes best after chilling for at least 1 hour—the flavors meld and the cucumbers soften just right. Keeps in the fridge for 2-3 days (though the cucumbers get softer the longer it sits). Don’t dress it too far ahead if you like a crunchier texture (the good stuff, not soggy).

Step-by-Step Instructions for Cucumber Salad With Mayo and Sour Cream

Here’s how to make this creamy salad effortlessly with the freshest ingredients.

Step 1: Prepare the Vegetables for Maximum Crunch

Thinly slice the 2 whole English Cucumber unpeeled—this keeps that satisfying crunch and bright green color. I use a mandoline for perfectly even slices, but a sharp knife works just fine. The key is consistency so every bite has the same texture.

Thinly slice the 0.25 whole Red Onion and place it in a bowl of ice water for 5 minutes to mellow its sharpness. Drain well afterward. Chop the 0.25 cup Fresh Dill, removing any thick stems, and chop the 2 tbsp Fresh Parsley for garnish.

Step 2: Make the Creamy Dressing Base

In a medium bowl, whisk together the 0.5 cup Mayonnaise and 0.5 cup Sour Cream until smooth and fully combined. I always use full-fat versions here—this is what gives the salad that luxurious, velvety texture we’re after.

Add the 2 tbsp White Vinegar, 1 tbsp Granulated Sugar, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Whisk again until the sugar dissolves completely. Taste and adjust the sugar if needed—I sometimes add a pinch more if my cucumbers are particularly bitter.

Step 3: Combine and Chill for Flavor Development

Add the sliced English Cucumber and drained Red Onion to the dressing. Fold everything together gently with a spatula so the cucumbers are evenly coated but not bruised. The dressing should cling to the vegetables without pooling at the bottom.

Stir in the chopped Fresh Dill—this adds that bright, herby note that balances the creaminess. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time lets the flavors meld together beautifully.

Step 4: Garnish and Serve Chilled

Just before serving, give the salad a quick stir and check the consistency. If it seems too thick, you can thin it slightly with a splash of cold water. Sprinkle the chopped Fresh Parsley over the top for a pop of color and freshness.

Serve the salad well-chilled in a shallow bowl or on a platter. The cucumbers should be crisp and refreshing, the dressing creamy but not heavy, and every bite should have a perfect balance of cool, tangy, and herby flavors. This dish keeps well in the fridge for up to 2 days, though it’s best enjoyed fresh.

Best Sauces and Condiments for These Flavors

Herb-Infused Drizzles

An extra drizzle of dill-infused olive oil right before serving adds a vibrant herbal note. I make mine by steeping 2 tbsp fresh dill in ¼ cup warm olive oil for 10 minutes, then straining. The aroma is incredible.

Sweet and Tangy Glaze

A light drizzle of honey-vinegar reduction balances the creaminess beautifully. Simmer 3 tbsp white vinegar with 1 tbsp honey until syrupy, then cool completely before using. This adds a glossy finish.

Garlic Aioli Boost

For a bolder flavor, serve with a side of garlic aioli. Mix ¼ cup mayo with 1 minced garlic clove and a pinch of salt. Guests can add a spoonful for extra richness. I love this with grilled meats alongside.

This pairs especially well when serving the salad with burgers or steaks. 💫

Spicy Kick Option

A sprinkle of crushed red pepper flakes or a few drops of sriracha in the dressing adds heat. Start with ¼ tsp and adjust to taste. The cool cucumbers contrast perfectly with the spice.

Citrus Zest Garnish

Finely grated lemon or lime zest brightens up the salad’s creamy base. Use 1 tsp per serving for a subtle citrus aroma. I often add this when serving with seafood dishes. 🌟

Frequently Asked Questions