Cucumber Salad With Mayo and Sour Cream

A crisp, refreshing cucumber salad with mayo and sour cream dressing. Learn the essential food science technique of salting cucumbers to prevent a watery dressing and ensure a perfect, creamy cling every single time.

Why This Recipe Works:

• Salting draws out excess moisture via osmosis, keeping the dressing thick and creamy.
• The combination of mayo and sour cream balances rich mouthfeel with tangy acidity.
• Fresh dill releases oil-soluble flavor compounds directly into the fat-heavy dressing.

My aunt Clara used to bring a massive ceramic bowl of this creamy cucumber salad to every single July cookout. Her wrists, heavy with silver bangles, clinked against the stoneware as she tossed it.

It was always gone in minutes.

I failed my first attempt in my apartment. It was nothing like my crisp Quick Italian Cucumber Salad.

The physics of this failure is actually pretty simple. Cucumbers are roughly ninety-five percent water, meaning osmosis will quickly ruin your dressing if you do not draw that moisture out beforehand.

I tested this with three different salting methods to find the perfect balance. Hands down, the only way to keep the sour cream and mayonnaise from breaking is to let the sliced cucumbers sweat with Diamond Crystal kosher salt in a colander. You need to let them sit for at least thirty minutes to get the best results.

Once they have sweated, aggressively squeeze them in a clean kitchen towel. Do this until your forearms ache.

Trust me on this one.

Cucumber Salad With Mayo and Sour Cream

• Publisher Storied Skillet
• Cuisine American
• Category Salad, Side Dish
• Prep Time 45 mins
• Cook Time 0 mins
• Servings 4
• Calories 145 calories
• Rating 4.8 5540
• Tags cucumber salad, creamy cucumber salad, sour cream cucumber salad, summer side dish

Ingredients

• 2 large English cucumbers, sliced thin (about 1/8-inch thick)
• 1 tablespoon Diamond Crystal kosher salt (or 1.5 teaspoons fine sea salt)
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon white vinegar
• 2 tablespoons fresh dill, finely chopped
• 1/4 teaspoon freshly cracked black pepper
• 1/4 cup red onion, very thinly sliced

Directions

1. Toss the sliced cucumbers with the kosher salt in a colander set over a bowl. Let them sit for 30 minutes at room temperature to draw out the excess water.
2. Transfer the salted cucumbers to a clean kitchen towel. Wrap them up tightly and squeeze firmly over the sink to remove as much residual moisture as possible.
3. In a medium mixing bowl, whisk together the sour cream, mayonnaise, white vinegar, fresh dill, and black pepper until smooth.
4. Add the squeezed cucumbers and thinly sliced red onion to the bowl. Toss gently with a spatula until every slice is evenly coated in the dressing.
5. Cover and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
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Notes

• I highly recommend using Diamond Crystal kosher salt; if using Morton's or fine table salt, cut the volume in half to avoid an overly salty dish.
• The lactic acid in sour cream helps tenderize the raw red onions, mellowing their sharp bite over time.
• Do not skip the towel-squeezing step; even a tablespoon of residual cucumber juice will liquefy the emulsion of your mayo-based dressing.
• After a day in the fridge, the cucumbers will naturally release a tiny bit more water, but a quick stir with a spoon will easily bring the creamy dressing back together.
• Morton's kosher salt failed my taste tests because its dense grain size makes it too easy to over-salt, so stick to Diamond Crystal.

Serving Suggestions

This creamy cucumber salad is the ultimate summer sidekick. It cuts through rich, smoky meats beautifully and brings a refreshing crunch to any plate.

• Serve alongside smoky Grilled BBQ Ribs to cut through the rich, sweet glaze.
• Pair with juicy Ranch Garlic Parmesan Chicken Skewers for a complete backyard cookout menu.
• Spoon it next to a hot, toasted Dill Pickle Chicken Salad Sandwich for a double dose of dill goodness.
• Serve it as a refreshing contrast to a spicy Cajun Sausage and Rice Skillet.
• Plate it with simple grilled fish or pork chops for an easy weeknight dinner.

Storage and Reheating

Store any leftover cucumber salad in an airtight glass container in the refrigerator. It will keep well for up to three days.

Do not freeze this salad.

Freezing destroys the vegetable's cellular structure. It leaves the cucumbers mushy and sad.

When you pull it out of the fridge on day two, you might notice a small pool of liquid. Do not panic when you see this.

Simply grab a spoon. Give it a vigorous stir to re-emulsify the dressing before serving.

Ingredient Substitutes

If you need to swap things out based on what is currently sitting in your pantry, here are the best tested alternatives:

1. Cucumbers: If you cannot find English cucumbers, use Persian cucumbers instead; just avoid standard wax-coated slicing cucumbers unless you peel them completely.
2. Sour Cream: Greek yogurt makes an excellent, high-protein swap that maintains the necessary tanginess.
3. White Vinegar: Apple cider vinegar or fresh lemon juice can be used in equal amounts to provide that essential acidic kick.
4. Fresh Dill: If you only have dried dill, use 1 teaspoon instead of the 2 tablespoons of fresh, as dried herbs are much more concentrated.

Let me know how this turns out for your next gathering, and don't be afraid to get aggressive with that kitchen towel squeeze! Happy cooking!