My dad made this creamy cucumber salad. It is a perennial summer favorite in our family.
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 8 |
Ingredients
- 2 large cucumbers, peeled and thinly sliced
- 1 sweet onion, thinly sliced
- 1 tablespoon sea salt
- 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
- Mix cucumbers, onion, and salt together in a bowl. Cover with plastic wrap and let sit for 15 to 30 minutes.
- Turn cucumber mixture into a colander set over a bowl or in a sink. Let drain, stirring occasionally, until most of the liquid and salt has drained, 15 to 30 minutes. Transfer drained cucumber mixture to a large bowl.
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- Whisk mayonnaise, vinegar, sugar, dill, garlic powder, and pepper for dressing together in a bowl until smooth. Pour over cucumber mixture and stir until coated.
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- Pour over cucumber mixture and stir until coated.
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- Cover with plastic wrap and refrigerate for 1 to 2 hours before serving.
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- Enjoy!
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- If the sauce is too runny for your liking, add a bit more mayonnaise.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 897 mg |
| Sugars | 3 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
This is wonderful, I didn’t change a thing, Thanks for the share.
Very good but It was a little too salty tasting for me. Next time I might try rinsing them before adding the mayo.
Just the way that I make it. DELICIOUS!
Love this recipe
I thought it was fantastic and I shared it with several friends and they all loved it. Thanks for the recipe.
I used sour cream instead of mayo, didn’t drain it, and used lemon juice instead of vinegar. (My husband hates Mayo and vinegar). I also added a lot more cucumbers. It’s delicious!!
Instead of vinegar used plain yogurt. Good alternate for usual mayo cuc salad. Thanks for sharing.
Love this recipe for summer!
MHudson a salad spinner can be your friend!! Especially if you are making a lot of cabbage or cauliflower 🙂 I will try that next time…
Love the seasonings on this recipe. I decrease the amount of mayo to decrease waste. I do not usually refrigerate finished salad for more than 15 minutes if possible. The longer you refrigerate, the thinner the dressing seems to be.
As I read this it sounded so familiar and then it hit me. This is basically ranch dressing with added dill, especially if you use the suggestions of substituting some sour cream in place of the mayo. Of course making from scratch will almost always be better, but as a short cut I think it’s not too bad.
This was way too much mayo. Good flavor. Next time I’ll cut the amount of mayo. Thanks for the receipe.
This recipe is the most like the creamy cucumber salad I had as a kid. Parents had a huge garden so once there were cukes we had two salads on the table for every dinner. One vinegar based and one creamy. First time around I made it exactly as it says. I found it too salty and way too much mayo….but I do see the person who authored this said they used the largest cukes they could find so I can see that making a big difference. I use between 2-4 cucumbers (depending on size) after the salting, sitting and colander I taste and rinse (very lightly) if too salty, then into the salad spinner for a quick ride and onto a clean towel or papertowel. I wisk together all the other ingredients but start with 2 tsp of sugar and 1/2 cup of mayo. Pour it over with the addition of fresh or dried dill and then add more mayo and/or sugar to taste and stir it all up.
2nd time around I mixed mayo with some sour cream and then I ate the whole bowl by myself.
I’ve been making this recipe for close to ten years. Yep, since it was new to this site. It is DELICIOUS and one of our favorites every summer. The given salt amount is fine as most of it washes away in the draining/stirring of the cucumbers and onions, leaving these vegetables perfectly seasoned for our taste. I do think the recipe makes a little too much dressing so I’ve decreased that slightly. I always double the recipe too, using four large cucumbers, one large sweet onion, and we like to add a small (3.8 ounce) can of sliced black olives. This salad is great after a couple hours chilling in the fridge but it’s even better the next day!
Favorite at picnics. I have even been in a rush and skipped the marinating part with cucumbers onions and salt and still tasted yummy.
Fantastic!!!!!!!! I made the recipe according to the directions. It turned out great. My daughter tasted it and now she makes it for her own family.
I made this, I don’t even like cucumbers but my parents do. Wow, this summer, I have decided I could live on dad’s cucumber salad. Acton girl.
I made a double batch for my annual game feed this year, over 50 in attendance and zero complaints. will have to quadruple for next year.
Loved it.! Did make some modifications, less mayo, grated fresh garlic, and shallots, and also used seasoned rice wine vinegar. The next day leftovers, I added a granny smith apple cut into matchsticks, a few cherry tomatoes halved and chopped, and massaged collard green, until bright green and soft. I combined the mayo with low-fat sour cream. I WiII SAY BOTH dishes WERE DELICIOUS! Definitely will make it again. I also used roasted chicken or any protein for a nice meal. I left the peel on.
This is an excellent recipe, and I followed it to a tee! Normally I alter recipes, but no need to in this recipe. Everybody loved it!