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.
