My Grandmother’s Creamy Cucumber Salad

my grandma's cucumber salad recipe with sweet white onions

4.67 from 3 votes

My Grandmother’s Creamy Cucumber Salad

Creamy, crunchy, sweet, and tangy, this simple cucumber salad is the kind of recipe that never lasts long at the table. Made with fresh cucumbers, a creamy sour cream dressing, and a few pantry staples, it’s easy to pull together and even better when made ahead. A few small tricks keep it from turning watery and help the flavors come together beautifully.

Prep Time15

Resting + Chill Time1 30

Total Time1 45

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 102kcal

Cost: $1-$2

Ingredients

4 cups sliced cucumbers about 4–5 cucumbers
1-2 tablespoons sea salt
1 sweet white onion thinly sliced
1 cup sour cream
1 tablespoon granulated sugar adjust to taste
1 tablespoon apple cider vinegar

Instructions

Place sliced cucumbers in a colander. Sprinkle generously with salt and toss gently with your hands so everything is evenly coated. Let sit for 30 minutes to draw out excess moisture.
Rinse cucumbers thoroughly to remove excess salt. Pat completely dry with a clean towel. This step helps prevent a watery salad later.
In a large bowl, combine onion, sour cream, sugar, and apple cider vinegar. Stir well and taste. Adjust slightly if you prefer more sweetness or tang.
Add dried cucumbers to the bowl and gently fold until evenly coated. Keep the texture intact. Don’t overmix.
Cover and refrigerate for at least 1 hour before serving to allow flavors to blend.

Notes

The salt-and-rest step is essential. It removes excess water so the dressing stays creamy instead of thinning out.

English or Persian cucumbers work best, but garden cucumbers are perfect in peak season.

Swap sour cream with plain Greek yogurt for a lighter version.

Add dill, black pepper, or a splash more vinegar for variation.

Best served within 24 hours, though it can be stored up to 2 days with a quick stir before serving.

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