Super light and refreshing, my creamy cucumber salad with mayo and sour cream is a fast-paced flavor ride to cool-down town, y'all. English cucumbers, peeled and sliced. Then, mixed into the base that features pops of dill, green onions, south Louisiana spices, vinegar, sugar, and roasted red peppers. Finally, tucked into the fridge, until all of the different flavors combine harmoniously into one tantalizing can't-stop won't-stop treat. Yep and yay...
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It's Got a Regional Twang, Y'all...
Creamy cucumber salad with mayo and sour cream is a southern warm-weather staple recipe that has innumerable ingredient variations. My original version of this crave-worthy dish features local vinegar and dried spices that lend each bite a distinct regional twang.
This recipe is foolproof. And, it gives you everything you're looking for in terms of the ideal dressing-to-cucumber ratio. It also doubles and even triples well. So, you can use it for an almost effortless potluck dish year-round. Indeed.
Ingredient Essentials & Substitutions
- I use English cucumbers in this recipe. They have small, edible seeds that make them a low-maintenance veggie to transform into a salad. However, you can also use regular cucumbers in this recipe. So, whatever type of cuke that you have on hand is fine.
- I've had a long-standing food love love affair with Steen's pure cane vinegar. It's a local delicacy, a rare treat of a vinegar that is both sweet and tart. And, it injects this creamy cucumber salad with mayo and sour cream with just the right south Louisiana 'twang.' It's perfect in this recipe. However, if you don't have it on hand just use white vinegar. It'll be ok.
- The mayonnaise and sour cream mixture work together wonderfully, y'all. It's the perfect ratio of each one. So, the salad is balanced perfectly throughout each creamy bite.
- I've used both fresh and dried dill in this creamy cucumber salad. And, I can say with all honestly that I did not taste much of a difference between them in the salads. So, use either one with full confidence.
- The roasted red peppers bring another scrumptious twist to this unique cucumber salad recipe. But, you can skip them if you want if they're not your jam.
- Last but not least, the dried garlic, onion, and parsley flakes provide additional layers to the flavor profile of the salad. You'll miss them if you skip them. So, use them if you have them on hand for sure.
Storage
The covered salad keeps for up to three days in the fridge. After that, it gets watery and loses much of its flavor.
How to Make Creamy Cucumber Salad with Mayo and Sour Cream
Begin by using kitchen shears to cut the green onions. Then, chop the roasted red peppers. Pour all of the cucumber salad dressing ingredients into a large bowl.
Now, pour the dressing over the cucumbers and toss to combine. I found that using a rubber spatula helped me coat the cukes with the least amount of hassle.
And that's it, y'all!
This super creamy cucumber salad with mayo and sour cream comes together in minutes. And, if your ingredients are already cold you can eat it right out of the mixing bowl!
It also lasts a few days in the fridge. So, the longer that it sits the more flavorful each bite becomes.
Share with those whose presence makes you feel cool, calm, and collected. Much food love, and see y'all on the yum side...
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NOTE: This post was originally published on July 4, 2022, and was updated and republished on March 28, 2024.
Creamy Cucumber Salad with Mayo and Sour Cream
Ingredients
- 2 English cucumbers, peeled and sliced into circles
- ¼ cup mayonnaise
- â…“ cup sour cream
- 2 tablespoons chopped fresh dill or 1 to 2 teaspoons dried dill, see notes
- ¼ cup chopped green onions
- ¼ cup chopped roasted red pepper strips or pimentos
- 2 tablespoons Steen's cane vinegar or white vinegar
- 1 teaspoon granulated sugar
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley flakes
- salt, black pepper and cayenne pepper to taste
Instructions
- Pour all of the ingredients, except for the cucumbers, into a large bowl with a fitted lid.
- Stir until well combined.
- Fold the cucumber slices into the dressing, ensuring that all of them are covered.
- Cover and refrigerate for at least 30 minutes before serving. (If all of your ingredients are already cold then you can eat the salad immediately.)
- Store for up to 3 days covered tightly in the fridge.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
Michelle says
Finally the recipe with the dressing I was looking for. I used cucumbers,scallions orange tomatoes from the farmers market, sliced red onion instead of pimento. Not watery. Perfection! Ty for sharing
Lyn Corinne Liner says
You're welcome Michelle! 😊 I love the dressing too, thanks for listing your substitutions so others will know that they can use it for other salads, too.