There’s something unmistakably nostalgic about the cool crunch of a cucumber salad on a warm afternoon. The creamy dressing, the fresh dill, the subtle tang—it’s like summer in a bowl.

This particular version is close to my heart. It’s based on my dad’s go-to picnic side dish, a recipe he made from memory and adjusted by feel. Now, I’ve taken his beloved dish and written it down to share with you. It’s easy, refreshing, incredibly budget-friendly, and just as good on a weeknight table as it is at a backyard barbecue.

Let’s dive into what makes this cucumber salad so crave-worthy.

Why You'll Love This Dad's Creamy Cucumber Salad

Get ready to fall in love with a salad that brings together simplicity, flavor, and comfort. This cucumber salad isn’t just delicious—it’s one of those rare dishes that’s both timeless and endlessly useful.

First and foremost, it’s incredibly easy to make. With just a few ingredients and minimal prep, you can throw this salad together in under 15 minutes. It's perfect for those moments when you need a quick side but don’t want to sacrifice taste.

It’s also cooling and refreshing, especially during the warmer months. The crisp cucumbers and creamy dressing pair beautifully with grilled meats, making it a must-have at cookouts or picnics.

One of my favorite things about this recipe is how budget-friendly it is. You probably have most of the ingredients on hand already, and even if you don’t, the entire dish costs just a few dollars to make.

Lastly, this salad is versatile. You can keep it classic or change it up based on what you have in your fridge—more on that below!

Now, let’s talk about what goes into this creamy, crunchy masterpiece.

Ingredients Notes

The magic of Dad’s Creamy Cucumber Salad lies in how a few simple ingredients come together to create such a satisfying side dish. It’s light, flavorful, and packed with the kind of textures that make every bite interesting.

Cucumbers are the heart of this dish, so choosing the right kind is key. I prefer using English cucumbers or Persian cucumbers because they have thinner skins and fewer seeds, which means no need to peel or deseed. If you’re using regular garden cucumbers, just be sure to peel them and scoop out the seeds for the best texture.

Sour cream creates the base of the creamy dressing. It gives the salad that rich, tangy flavor that’s so comforting. If you want a slightly lighter version, you can use plain Greek yogurt instead—it adds a similar tang with a bit more protein.

White vinegar adds the essential bite that balances out the creaminess. You don’t need much, just enough to bring a hint of acidity. Apple cider vinegar works too, but white vinegar gives the cleanest flavor in my opinion.

Fresh dill is what brings this salad to life. It adds that classic, herby brightness that complements the cool cucumbers and creamy dressing. If you don’t have fresh, you can use dried—just use a little less, since dried herbs are more concentrated.

You won’t need much in the way of equipment—just a sharp knife, a large bowl, and a spoon to mix everything together. A mandoline makes slicing the cucumbers quicker and more uniform, but it’s totally optional.

How To Make This Dad's Creamy Cucumber Salad

Making this salad is about as simple as it gets, but a few small tips can take it from good to great. Here's exactly how to do it.

Start by slicing your cucumbers as thinly as possible. This is where a mandoline can come in handy, but a good knife works just fine. Aim for about ⅛-inch slices so they stay crisp but flexible. Place the sliced cucumbers in a colander, sprinkle with a generous pinch of salt, and let them sit for about 20 minutes. This draws out excess moisture, which helps keep the salad from getting watery.

While the cucumbers are draining, prepare the dressing. In a large bowl, whisk together the sour cream, vinegar, a pinch of sugar, and a bit of salt and pepper to taste. Add in your chopped fresh dill, and give it a good stir. The flavors should be creamy, tangy, and just a little sweet.

Once the cucumbers have released some of their water, gently pat them dry with a paper towel. This might seem like an extra step, but it really helps the dressing cling better and prevents the salad from becoming soggy over time.

Toss the cucumbers into the bowl with the dressing and stir gently to combine. You want every slice to be coated, but don’t overmix—it’s okay if the cucumbers are still slightly firm and not totally limp.

You can serve it right away, but I highly recommend chilling it in the fridge for at least 30 minutes. This gives the flavors a chance to meld and makes the salad even more refreshing. From start to finish, the whole process takes about 30–40 minutes, most of which is hands-off time.

Storage Options

This creamy cucumber salad stores surprisingly well for a dish that features fresh veggies. Just keep it in an airtight container in the fridge, and it’ll stay good for up to 3 days. The cucumbers may soften slightly over time, but the flavor continues to develop and deepen.

If you’re making it in advance for a gathering, you can prepare the dressing a day ahead and slice the cucumbers the morning of. Combine everything an hour or two before serving for the best texture and taste.

Avoid freezing this salad—the creamy dressing doesn’t hold up well to freezing and thawing, and the cucumbers can become mushy.

To re-serve leftovers, just give the salad a gentle stir. If it looks a little dry, you can add a spoonful of sour cream or a splash of vinegar to freshen it up.

Variations and Substitutions

This recipe is wonderfully adaptable, so feel free to make it your own. Whether you’re working with dietary needs or just switching things up, here are some of my favorite ways to tweak it.

If you're looking for a dairy-free version, swap the sour cream with a dairy-free yogurt alternative. Coconut yogurt works well and still gives that creamy tang—just be sure it’s unsweetened and plain.

Want a little extra crunch? Try adding thinly sliced red onion or radishes. Both add a bit of bite and visual appeal, and they hold up well in the creamy dressing.

For a heartier take, stir in cherry tomatoes or even crumbled feta. It’s not traditional, but it turns the salad into something closer to a light lunch than a side dish.

Not a fan of dill? Try using chives, parsley, or even a small amount of mint. The flavor profile will shift slightly, but you’ll still end up with a bright, herby salad that complements summer meals.

Don’t be afraid to experiment with this one. Just like Dad used to, you can make this recipe your own by tasting as you go and adjusting the balance of tang, creaminess, and salt to fit your preferences.