If you’re looking for a dish that screams nostalgia and summer gatherings, Dad’s Creamy Cucumber Salad is sure to win a permanent spot at your table. This easy, ultra-refreshing salad mixes crisp cucumbers and sweet onions in a tangy, creamy dressing that’s beautifully flecked with dill and garlic. It’s one of those make-ahead gems that tastes just like the backyard picnics of childhood and always vanishes before you know it! Whether you’re carrying on a family tradition or starting a new one, Dad’s Creamy Cucumber Salad delivers on both flavor and memories.
Ingredients You’ll Need
The charm of Dad’s Creamy Cucumber Salad lies in its simplicity: just a handful of ingredients, each with a purpose, harmonize to create a dish bursting with both flavor and texture. Let’s break down what you’ll need and why each item is a must.
- 2 large cucumbers: The star of the show! Crisp, cool, and refreshing when sliced thin, cucumbers are the backbone of this salad.
- 1 sweet onion: Adds a gentle bite and brings a natural sweetness that balances the creaminess of the dressing.
- 1 tablespoon sea salt: Essential for drawing out moisture from the cucumbers and onions, which keeps the salad crunchy and well-seasoned.
- 1 ½ cups mayonnaise: The base of your creamy dressing; adjust to taste if you like it even richer and silkier.
- 2 tablespoons vinegar: Brings the bright, tangy kick that wakes up every vegetable slice.
- 1 tablespoon white sugar: A touch of sweetness rounds out the flavors and ensures the sauce isn’t too sharp.
- 1 teaspoon dried dill weed: The signature herb for fresh, classic summer garden flavor—don’t skip it!
- 1 teaspoon garlic powder: Adds gentle depth without overpowering, letting the veggies shine.
- 1 teaspoon ground black pepper: A must for balancing the whole dressing with just the right hint of heat.
How to Make Dad’s Creamy Cucumber Salad
Step 1: Prepare the Vegetables
Start by peeling and thinly slicing your cucumbers and sweet onion. Slicing them thin ensures you get a perfect bite every time, with just the right amount of dressing clinging to each piece. Place the slices in a large bowl and sprinkle them with the sea salt. Gently toss them until everything is well mixed.
Step 2: Let the Vegetables Rest
Cover the bowl with plastic wrap and set it aside for 15 to 30 minutes. This gives the salt time to draw out excess moisture from the veggies, enhancing texture and flavor while preventing your creamy dressing from turning watery later on.
Step 3: Drain the Mixture
Pour the cucumber and onion mixture into a colander set over a bowl or right in your sink. Let it drain for another 15 to 30 minutes, giving it a gentle stir now and then to help release as much liquid as possible. Once they’re drained, transfer the veggies to a clean, large bowl.
Step 4: Make the Creamy Dressing
In a separate bowl, whisk together the mayonnaise, vinegar, white sugar, dried dill, garlic powder, and black pepper until smooth and luscious. Give it a taste—don’t be afraid to adjust the seasoning to suit your preference. If you want a richer feel, use a bit more mayo.
Step 5: Combine Everything
Pour the creamy dressing over your drained vegetables. Stir gently but thoroughly to coat every cucumber and onion slice. The goal is a harmonious blend where every bite is bursting with flavor.
Step 6: Chill and Serve
Cover your Dad’s Creamy Cucumber Salad with plastic wrap and refrigerate for at least 1 to 2 hours before serving. This chilling time allows the flavors to fully marry together, and trust me, the wait is worth it! When you’re ready, give it a quick stir, plate it up, and enjoy.
How to Serve Dad’s Creamy Cucumber Salad
Garnishes
A little extra flourish can make Dad’s Creamy Cucumber Salad even more inviting. Sprinkle a bit more dried dill or freshly chopped dill on top for eye-catching color and a tiny pop of herbal freshness. For a crisper finish, add a few thinly sliced radishes or a pinch of freshly ground black pepper right before serving.
Side Dishes
This creamy cucumber salad pairs beautifully alongside classic barbecue favorites—think juicy grilled chicken, burgers, or smoked sausages. It also complements light summer fare like grilled fish, corn on the cob, or simple garden tomato salads. The cool creaminess makes it the ideal balance for anything spicy or smoky.
Creative Ways to Present
Try serving Dad’s Creamy Cucumber Salad in individual glass bowls or even hollowed-out cucumber boats for a whimsical touch at potlucks or picnics. For a sharing platter, heap it high in a white ceramic dish and surround it with fresh garden herbs. It’s equally charming for a family-style table or a backyard buffet!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (it’s rare, but it can happen), store Dad’s Creamy Cucumber Salad in an airtight container in the fridge. It will stay fresh and crisp for up to two days. Just give it a good stir before serving, as the dressing may separate a bit after sitting.
Freezing
This salad isn’t a great candidate for freezing because the cucumbers tend to lose their crunch and become watery after freezing and thawing. For best results, make only as much as you’ll enjoy within a day or two to preserve that signature texture.
Reheating
No need to reheat—Dad’s Creamy Cucumber Salad is meant to be served chilled, straight from the refrigerator. If you accidentally left it out for a while, simply pop it back into the fridge to cool down and stir before serving.
FAQs
Can I use Greek yogurt instead of mayonnaise?
Absolutely! Replacing some or all of the mayonnaise with Greek yogurt will lighten up the dressing while bringing a slight tang. The result is still delicious and keeps the salad feeling refreshing, just with a bit less richness.
How do I keep the cucumbers from getting soggy?
Salting and draining the cucumbers and onions is key for keeping everything crisp. Don’t rush the draining step, as it draws out excess moisture that could water down the dressing and make the salad limp.
Is there a way to make Dad’s Creamy Cucumber Salad dairy free?
Yes! Just use your favorite dairy-free mayonnaise or plant-based dressing. Double check your other ingredients to be sure, but most of the seasonings are naturally dairy-free.
Can I prepare this salad a day ahead?
Definitely. In fact, making Dad’s Creamy Cucumber Salad up to a day ahead can deepen the flavors even more. Just cover tightly and store in the refrigerator, stirring before serving. The texture will still be great if enjoyed within 24 hours.
What type of vinegar is best for this recipe?
Classic white vinegar works perfectly, but you can also try apple cider vinegar for a slightly fruitier, softer tang. Avoid stronger vinegars like balsamic, which might overpower the delicate flavors.
Final Thoughts
There’s something truly special about a bowl of Dad’s Creamy Cucumber Salad—it’s the taste of tradition, comfort, and summertime gatherings. If you haven’t made it yet, go ahead and try this family favorite! Your friends and family will love every creamy, crunchy bite just as much as mine do.
Print
Dad’s Creamy Cucumber Salad Recipe
Dad’s Creamy Cucumber Salad is a refreshing, family-favorite side dish perfect for summer gatherings. Featuring crisp cucumber slices, sweet onions, and a tangy, creamy dill dressing, this recipe comes together quickly with minimal prep. A classic, crowd-pleasing salad that’s cool, crunchy, and packed with flavor.
- Total Time: 2 hrs 10 mins (includes chilling time)
- Yield: 8 servings
Ingredients
For the Salad
- 2 large cucumbers, peeled and thinly sliced
- 1 sweet onion, thinly sliced
- 1 tablespoon sea salt
For the Dressing
- 1 ½ cups mayonnaise, or more to taste
- 2 tablespoons vinegar
- 1 tablespoon white sugar
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
Instructions
- Salt and Soak Cucumbers: In a large bowl, mix the sliced cucumbers, onion, and sea salt together. Cover the bowl with plastic wrap and let the mixture sit at room temperature for 15 to 30 minutes to allow the cucumbers to release excess moisture.
- Drain Excess Liquid: Transfer the cucumber and onion mixture to a colander set over a bowl or in the sink. Let them drain, stirring occasionally, until most of the liquid and salt have drained off, about 15 to 30 minutes. Once drained, move the mixture to a clean large bowl.
- Prepare the Creamy Dressing: In a separate bowl, whisk together the mayonnaise, vinegar, sugar, dill weed, garlic powder, and black pepper until smooth and well combined.
- Combine Salad and Dressing: Pour the prepared dressing over the drained cucumber mixture. Stir gently until all the cucumbers and onions are evenly coated.
- Chill Before Serving: Cover the salad with plastic wrap and refrigerate it for 1 to 2 hours to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Give the salad a quick stir before serving. Enjoy chilled for best flavor and crunch!
Notes
- If the salad dressing is too runny for your preference, simply add a bit more mayonnaise to thicken it up.
- This salad tastes even better after chilling, as the flavors have more time to develop.
- For an extra fresh touch, substitute dried dill with fresh chopped dill if available.
- Leftovers can be stored tightly covered in the refrigerator for up to 2 days, though the cucumbers may soften slightly over time.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Side-dishes
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 897mg
- Fat: 33g
- Saturated Fat: 5g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 16mg
