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

This refreshing salad brings garden-fresh cucumbers together with a creamy dressing that’s both rich and light. The combination of mayo and sour cream creates the perfect balance of tang and smoothness.

Simple to prepare and ready in minutes, this dish highlights the natural crunch of cucumbers while adding a comforting, velvety finish. Ideal for summer gatherings or as a cooling side.

Ingredients for Cucumber Salad Recipe with Mayo and Sour Cream

Garden-fresh cucumbers meet a velvety mayo and sour cream dressing for perfect balance.

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The cucumbers are non-negotiable here—English cucumbers have thinner skins and fewer seeds, so they stay crisp. Find them at Whole Foods or any well-stocked grocery store. The red onion adds a sharp bite (soak slices in cold water for 10 minutes if you prefer milder flavor). For the mayo and sour cream, full-fat versions ensure the creamiest texture. Skip the low-fat substitutes—they just won’t deliver the same richness.

No fresh dill? Dried dill at one-third the amount works fine, or substitute fresh parsley or chives. Prefer a tangier dressing? Add 1 extra tbsp of vinegar. For a lighter touch, Greek yogurt can replace half the sour cream. If you’re avoiding onions, a pinch of garlic powder in the dressing adds depth without the crunch.

This salad keeps well for 2-3 days in the fridge, though it’s best served fresh. The cucumbers soften over time, so drain any excess liquid before serving leftovers. Not freezer-friendly—enjoy it while it’s crisp.

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

This method ensures a perfectly balanced, creamy salad with crisp vegetables and bright flavors.

Step 1: Prepare the Vegetables for Optimal Texture

Thinly slice the 2 whole English Cucumbers using a sharp knife or mandoline, leaving the skin on for color and texture. I recommend slicing them just before assembling to maintain maximum crispness.

Next, thinly slice the 0.5 whole Red Onion. To mellow its sharpness, place the sliced red onion in a small bowl of ice water for 10 minutes, then drain well. This step removes some of the harsh bite while preserving the vibrant color.

Step 2: Create the Creamy Dressing Base

In a medium bowl, whisk together the 0.5 cup Mayonnaise and 0.5 cup Sour Cream until completely smooth. The full-fat versions are essential here—they create a rich, velvety texture that clings beautifully to the cucumbers.

Add the 1 tbsp White Vinegar, 1 tbsp Lemon Juice, 1 tsp Granulated Sugar, 1 tsp Kosher Salt, and 0.5 tsp Freshly Ground Black Pepper. Whisk again to fully incorporate. Taste and adjust seasoning if needed, though the measurements provided should yield perfect balance.

Step 3: Combine and Chill for Flavor Development

Add the sliced English cucumbers and drained red onion to the dressing. Fold gently with a silicone spatula to coat every piece evenly. The cucumbers should glisten with dressing but not be swimming in it.

Stir in the 2 tbsp Fresh Dill, reserving a pinch for garnish if desired. The dill adds a bright, herbal note that complements the creaminess. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Step 4: Garnish and Serve at Peak Freshness

Just before serving, sprinkle the 2 tbsp Fresh Parsley over the top. The parsley adds a pop of color and a fresh, slightly peppery finish that brightens each bite.

Give the salad one final gentle toss. The cucumbers should remain crisp, the dressing should be creamy but not watery, and the flavors should taste balanced—tangy from the vinegar and lemon, sweet from the sugar, and rich from the mayo and sour cream. Serve immediately for the best texture.

Dietary Considerations for These Flavors

Gluten-Free Friendly

This salad is naturally gluten-free since it contains no wheat, barley, or rye. Just ensure your mayo and sour cream brands are certified gluten-free, as some may contain additives. I trust Hellmann’s mayo and Breakstone’s sour cream for this. 💪

Vegetarian Delight

Perfect for vegetarians, this dish contains no meat or animal flesh. The mayo and sour cream provide protein from dairy, making it satisfying. For vegans, swap mayo for Vegenaise and sour cream for Kite Hill or Tofutti brands.

Low-Carb Option

With only 6g net carbs per serving, this fits well into low-carb or keto diets. The cucumbers provide fiber while the creamy dressing adds healthy fats. To reduce carbs further, halve the onion or omit it entirely.

Dairy Considerations

Contains dairy from the sour cream, so it’s not suitable for those with lactose intolerance. For a dairy-free version, use coconut milk yogurt instead of sour cream and ensure your mayo is egg-free if avoiding dairy entirely.

Allergen Alert

Contains eggs from the mayo, so it’s not suitable for those with egg allergies. For an egg-free version, use vegan mayo. Always check labels for cross-contamination warnings if allergies are severe.

Diabetic Friendly

With its low glycemic impact, this salad is a great choice for diabetics. The 1 tsp sugar is minimal and can be replaced with 1 tsp erythritol if preferred. Monitor portion sizes for carb counting. 💛

Frequently Asked Questions