Mama's Old Fashioned Creamy Cucumber Salad
This Creamy Cucumber Salad is cool, crisp, and coated in a simple creamy dressing made with sour cream, mayonnaise, and fresh herbs. The cucumbers stay refreshing while soaking up all the flavor from the dill, parsley, salt, and pepper, creating a side dish that somehow tastes even better after it sits for a few hours.
This recipe comes from my friend's German mom, who we all lovingly call Mama. While the traditional German version is made with vinegar, this creamy version became the family favorite over the years. It's one of those recipes that gets passed around at barbecues, family dinners, and summer gatherings because it's easy to make and always disappears quickly.
If you enjoy our Potato Salad Without Eggs and Pasta Salad with Fresh Dill, this creamy cucumber salad is another refreshing side dish that's perfect for warm weather meals and backyard gatherings.
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Ingredients
This recipe uses simple ingredients, but a few small details can make a big difference.
See the recipe card below for the exact quantities of each ingredient.
- Cucumbers: Large cucumbers work perfectly, but English cucumbers, Persian cucumbers, or other varieties with thinner skins can also be used. If using English cucumbers, you may find they release slightly less excess moisture.
- Sour Cream: Creates the creamy base that makes this version different from the traditional German cucumber salad. We find full-fat sour cream gives the best texture, but plain Greek yogurt works surprisingly well if you'd like a lighter option.
- Mayonnaise: Adds richness and helps create a smooth, creamy dressing. I prefer to use light, but you can use whatever you have.
- Fresh Dill and Parsley: Fresh herbs are one of the things that make this salad extra special, but dried herbs work great too.
- Salt and Black Pepper: Beyond seasoning the salad, salting the sliced cucumbers ahead of time helps draw out excess liquid so the dressing stays thick and creamy.
To make this recipe simpler grab yourself a peeler and mandoline.
Variations
- Add Onion: Thinly sliced red onion, sweet onion, or white onions add extra flavor and a extra crunch.
- Add a Little Tang: A splash of lemon juice or a little apple cider vinegar can brighten the dressing.
- Try Fresh Chives: Fresh chives work beautifully alongside the dill and parsley.
- Sweeten It Slightly: Some families add a touch of sugar to balance the dressing.
How to Make Creamy Cucumber Salad
Mama swears by salting the cucumbers first for the best texture, so that's the method I use. Try it both ways and see which one becomes your favorite.
Optional Step, peel and slice cucumbers thin, I like to use a mandolin on the thinnest setting, and place in a colander over a large bowl. Sprinkle with ½ tablespoon of salt and allow them to release some moisture for about an hour. Then lightly press down with a paper towel to remove any excess moisture.
If you are not allowing them to sit for the hour, start by making the dressing in a large bowl. Add sour cream (or Greek yogurt), mayonnaise, dill, parsley, salt and pepper (I start with ¼ teaspoon of salt and pepper each and add more to taste after the salad is fully mixed), and mix well to combine.
Add cucumbers into the bowl with the dressing and toss to combine. Taste and add any additional salt and pepper.
Enjoy immediately or allow it to sit in the fridge until ready to serve.
Hint: Salting the cucumbers first is the biggest game changer. Let the sliced cucumbers sit for about an hour, then gently squeeze away any excess liquid before mixing.
Recipe Tips
- Double It: As a side, this recipe as written will serve 4 but it is easy enough to double.
- Slice Evenly: A sharp knife or mandoline slicer helps create evenly sliced cucumbers that absorb the dressing consistently.
- Make It Ahead: The flavor gets noticeably better after a few hours in the refrigerator. We often make it in the morning if we're serving it with dinner.
- Don't Skip Fresh Herbs: Dried dill can work if needed, but fresh herbs give this salad its signature flavor.
- Drain Well: Removing excess moisture helps prevent the dressing from becoming thin as the salad sits.
If you enjoy easy summer salad recipes that get better with time, our Broccoli Salad with Cranberries is another make-ahead favorite that's perfect for cookouts and family gatherings.
More Side DIShes
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Next Day: This salad is often even more flavorful the next day as the herbs continue to infuse the dressing. If the cucumbers keep releasing moisture, you can drain before eating.
- Freezer: Freezing is not recommended, as the creamy dressing can separate and the cucumbers lose their crisp texture.
Serving Suggestions
- Mains and Summer Favorites: Schnitzel, BBQ Pulled Pork, Chicken Thighs with Honey, Cheeseburger Sliders, Brisket Sliders.
- Sides: Potato Salad without Eggs, Pasta Salad with Fresh Dill, Cold Tuna Pasta Salad and Red Potato Salad.
Creamy Cucumber Salad Recipe FAQs
This was actually the first piece of advice Mama gave when I asked about making the recipe properly. Salting helps pull out excess liquid, which keeps the dressing thick and creamy instead of watery.
Absolutely. English cucumbers work very well and have thinner skins and fewer seeds. We use whatever looks best at the store.
Yes, and honestly, that's when we think it's best. A few hours in the refrigerator allows the flavors to blend together and makes the salad even more delicious.
Definitely. Thinly sliced red onion is probably the most common addition, although sweet onion works nicely too if you prefer a milder flavor.
Traditional German cucumber salad, often served with schnitzel and fried potatoes, is commonly made with vinegar rather than a creamy dressing. This creamy cucumber salad is Mama's family version, and the one everyone seems to request most often.
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Creamy Cucumber Salad
Equipment
- Mandoline
- Measuring Cups and Spoons
- Large Mixing Bowl
- Colander
Ingredients
- 2 13" cucumbers peeled and thinly sliced
- ½ cup sour cream or Greek yogurt
- ½ cup mayonnaise
- 1 tablespoon dill fresh
- 1 tablespoon parsley fresh
- ¼ teaspoon salt and pepper to taste
Instructions
- Optional Step, peel and slice cucumbers thin, I like to use a mandolin on the thinnest setting, and place in a colander over a large bowl. Sprinkle with ½ tablespoon of salt and allow them to release some moisture for about an hour. Then lightly press down with a paper towel to remove any excess moisture.
- If you are not allowing them to sit for the hour, start by making the dressing in a large bowl. Add sour cream (or Greek yogurt), mayonnaise, dill, parsley, salt and pepper (I start with ¼ teaspoon of salt and pepper each and add more to taste after the salad is fully mixed), and mix well to combine.
- Add cucumbers into the bowl with the dressing and toss to combine. Taste and add any additional salt and pepper.
- Enjoy immediately or allow it to sit in the fridge until ready to serve.
Notes
- Double It: As a side, this recipe as written will serve 4 but it is easy enough to double.
- Slice Evenly: A sharp knife or mandoline slicer helps create evenly sliced cucumbers that absorb the dressing consistently.
- Make It Ahead: The flavor gets noticeably better after a few hours in the refrigerator. We often make it in the morning if we're serving it with dinner.
- Don't Skip Fresh Herbs: Dried dill can work if needed, but fresh herbs give this salad its signature flavor.
- Drain Well: Removing excess moisture helps prevent the dressing from becoming thin as the salad sits.
- Salt the Cucumbers First: This helps to remove any excess liquid before mixing.
- Refrigerator: Store in an airtight container for up to 3 days.
- Next Day: This salad is often even more flavorful the next day as the herbs continue to infuse the dressing. If the cucumbers keep releasing moisture, you can drain before eating.
- Freezer: Freezing is not recommended, as the creamy dressing can separate and the cucumbers lose their crisp texture.
Nutrition
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