Cucumber Salad Recipe With Mayonnaise and Vinegar: Creamy Tang With Garden Crisp

This cucumber salad delivers the perfect balance of creamy richness and bright tang in every bite. The combination of mayonnaise and vinegar creates a dressing that clings beautifully to crisp garden cucumbers.

I developed this recipe to highlight the natural freshness of cucumbers while adding depth through a simple, well-balanced dressing. The vinegar cuts through the mayonnaise, creating a harmonious flavor profile that keeps you coming back for more.

The texture is key—thinly sliced cucumbers maintain their crispness while soaking up just enough dressing. It’s a refreshing side that pairs well with grilled meats, sandwiches, or as a light standalone dish.

Quick to prepare and even better after a short rest, this salad is a reliable choice for picnics, potlucks, or everyday meals.

Ingredients for Cucumber Salad Recipe with Mayonnaise and Vinegar

Crisp cucumbers meet a creamy, tangy dressing for the perfect side dish.

The cucumbers are the star here. English cucumbers have thinner skin and fewer seeds than regular ones, so they stay crisp longer. Grab them from the refrigerated section at Whole Foods or any major grocery store—they’re usually sold in plastic wrap. If you can only find regular cucumbers, peel them first (the wax coating can be bitter). Organic isn’t necessary here, but do look for firm, unblemished ones.

No apple cider vinegar? White vinegar or rice vinegar work at a 1:1 ratio, but add a pinch of sugar to compensate for the milder flavor. Fresh dill is ideal, but dried dill at one-third the amount gets you close. Mayonnaise haters can swap in Greek yogurt—just thin it with a splash of milk. The red onion can be swapped for white or yellow, but red adds that pretty pop of color.

This salad keeps in the fridge for 2-3 days, but it’s best the day it’s made. The cucumbers will soften over time. If you’re prepping ahead, slice the veggies and store them dry, then toss with the dressing right before serving. Leftovers? Not ideal—the dressing gets watery.

Step-by-Step Instructions for Cucumber Salad With Mayonnaise and Vinegar

Here’s the method. Straightforward, tested, works every time.

Step 1: Prep Vegetables for Optimal Texture

Thinly slice the 2 whole English Cucumbers unpeeled, using a sharp knife or mandoline for consistent ⅛-inch thick slices. The skin adds color and texture, so don’t remove it. Place the slices in a colander and sprinkle with the 0.5 tsp Salt.

Let them sit for 10 minutes to draw out excess moisture—this prevents a watery salad. While waiting, thinly slice the 0.5 whole Red Onion and separate the rings. The salt on the cucumbers will create small puddles of liquid in the colander; this is exactly what you want.

Step 2: Create the Creamy Dressing Base

In a medium bowl, whisk together the 0.5 cup Mayonnaise, 2 tbsp Apple Cider Vinegar, 1 tbsp Granulated Sugar, 0.25 tsp Black Pepper, 1 tsp Dijon Mustard, and 0.25 cup Sour Cream until completely smooth. The sugar balances the vinegar’s sharpness, while the mustard adds subtle complexity.

The mixture should be thick but pourable. Taste and adjust seasoning if needed—remember the cucumbers are already salted. For extra creaminess, you can increase the sour cream slightly, but stick to the recipe for perfect balance.

Step 3: Combine and Allow Flavors to Meld

After the cucumbers have released their moisture, gently press them with a clean kitchen towel to remove any remaining liquid. This step is crucial for maintaining the salad’s creamy texture. Transfer the cucumbers and red onion to the bowl with the dressing.

Add the 2 tbsp Fresh Dill and fold everything together gently with a silicone spatula. The dill should be evenly distributed but still visible as bright green flecks. Don’t overmix—you want to maintain the distinct slices of cucumber and onion.

Step 4: Chill and Garnish Before Serving

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though 1 hour is ideal. This chilling time allows the flavors to fully meld and the cucumbers to absorb some of the dressing. The salad will keep in the refrigerator for up to 2 days, though it’s best served within 24 hours.

Just before serving, sprinkle the 2 tbsp Fresh Parsley over the top for a pop of color. The parsley isn’t just decorative—it adds a fresh, slightly peppery note that complements the creamy dressing perfectly. Serve chilled for the best texture and flavor.

Dietary Considerations for This Dish

Gluten-Free Friendly

This dish is naturally gluten-free, making it perfect for anyone with celiac disease or gluten sensitivity. All ingredients—from cucumbers to mayonnaise—contain no wheat, barley, or rye derivatives. Just double-check your Dijon mustard label, as some brands add gluten-containing thickeners. 💪

Vegetarian Adaptation

The recipe is already 100% vegetarian, with no meat or animal proteins required. The creamy dressing relies on eggs (in mayo) and dairy (sour cream), so it fits lacto-ovo vegetarian diets perfectly. Vegans can easily swap in plant-based mayo and coconut yogurt.

Dairy Considerations

Contains dairy from the sour cream in the dressing. For a dairy-free version, replace it with unsweetened coconut yogurt or cashew cream. The texture remains smooth, and the tang is nearly identical. Always verify mayo labels—some contain trace dairy.

Low-Carb Option

At about 8g net carbs per serving (mostly from cucumbers and sugar), this fits well into low-carb diets. To reduce further, cut the sugar to ½ tbsp or use a sugar-free sweetener like erythritol. The vinegar’s tang will still balance beautifully. 🌱

Allergen Alert

Contains eggs (in mayonnaise) and dairy (sour cream). For egg allergies, use vegan mayo brands like Hellmann’s Vegan or Primal Kitchen Avocado Oil Mayo. These substitutions work without compromising flavor or texture.

Sodium Awareness

To reduce sodium, use low-sodium mayo and skip adding extra salt to the cucumbers. The red onion and dill provide plenty of flavor without excess sodium. A single serving contains roughly 200-250mg sodium, depending on ingredient brands.

Frequently Asked Questions