This dreamy Creamy Cucumber Salad is a treasured recipe from Eric’s Aunt Joy. Thinly sliced English cucumbers are tossed in a simple, four-ingredient dressing made with mayonnaise and cream, then finished with thinly sliced onions and fresh herbs. Crisp, refreshing, and ideal alongside summer BBQ favorites, this salad is easy to prep and ready in minutes. Originally published July 17, 2023.
Table of Contents
- My favorite 4th of July menu
- Aunt Joy’s creamy cucumber salad
- Creamy cucumber salad ingredients
- How to make creamy cucumber salad
- What to serve creamy cucumber salad with
- How to store creamy cucumber salad leftovers
- Creamy cucumber salad recipe substitutions and additions
- Creamy Cucumber Salad FAQs
- Cucumbers gone wild
- Aunt Joy’s Creamy Cucumber Salad Recipe
Summer at our house means relaxed mornings, more outdoor time, and the occasional parenting improvisation. It also means easy, crowd-pleasing sides—like this creamy cucumber salad—that pair perfectly with grilled meats and picnic spreads.
This recipe is about simplicity and flavor. Thin cucumber slices soak up a dressing of mayonnaise, cream, sugar, and vinegar, then get a hit of onion and fresh herbs. The result is cool, tangy, and creamy—an effortless side dish for warm-weather meals.
My favorite 4th of July menu
Eric insisted we add Aunt Joy’s Creamy Cucumber Salad to our 4th of July spread. His family keeps their holiday menu consistent—ribs, potato salad, coleslaw, fruit, baked beans, and desserts—and this cucumber salad is a nostalgic staple that fits right in.
When we dug up the original recipe, it was delightfully old-school and short on specifics. That vagueness leaves room for adjustments, but the core idea is clear: lots of dressing and thinly sliced cucumbers and onions.
Aunt Joy’s creamy cucumber salad
After a few texts and a peek at the original handwritten card, I refined the proportions and added small notes to make the recipe foolproof. The dressing is generous, which is how Aunt Joy prefers it—if you think there’s too much dressing, simply add more cucumber slices.
Creamy cucumber salad ingredients
For a quick grocery list, you’ll need:
- Mayonnaise
- Heavy cream
- White sugar
- White vinegar
- Kosher salt and black pepper (a pinch of cayenne is optional)
- English cucumbers (or peeled regular cucumbers)
- Sweet Vidalia onion (or any onion you prefer)
- Fresh herbs for garnish (dill or thyme recommended)
How to make creamy cucumber salad
This salad is quick and forgiving. Below is an overview; the full recipe card includes exact amounts and step-by-step instructions.
1. Make the dressing: whisk together mayonnaise, heavy cream, sugar, white vinegar, kosher salt, cracked black pepper, and a small dash of cayenne if desired. Taste and adjust vinegar, salt, or sugar to your preference. Chill if not serving immediately.
2. Slice the cucumbers thinly—about 1/8 inch thick. A sharp chef’s knife works well; a mandoline can speed things up if you use it carefully.
3. Slice the onion as thin as possible. Sweet Vidalia onions are a nice choice because they’re milder raw, but any onion will work.
4. Toss the cucumber and onion in a serving bowl and pour the dressing over them. Aunt Joy prefers it well coated—if it looks like too much dressing, add more cucumber slices. Serve with a slotted spoon so excess dressing stays in the bowl for refills.
The salad is irresistible right away, and many fans also enjoy it a day later after the flavors meld. Serve with a slotted spoon and expect the dressing to make everything on the plate extra delicious.
What to serve creamy cucumber salad with
This salad pairs beautifully with grilled or smoked meats. Favorites include:
- Ribs and barbecue
- Grilled tri-tip or steak
- Smoked or pulled pork
- Grilled chicken or burgers
- Lamb chops or beef tenderloin
How to store creamy cucumber salad leftovers
Store in an airtight container in the refrigerator for best quality. Eat within 2–3 days—cucumbers release water over time, so the salad becomes softer and a bit watery after a couple of days. Do not freeze.
Leftovers can still be tasty—many people enjoy the salad after the flavors have melded. If you prefer a firmer crunch, store dressing and vegetables separately and combine just before serving.
Creamy cucumber salad recipe substitutions and additions
- Regular cucumbers: Peel them before using if the skins are thick.
- Herbs: Dill and thyme are classic choices; parsley, chives, or basil also work well. Use fresh or dried as available.
- Sour cream and lemon: Substitute sour cream plus a squeeze of lemon for the mayo/cream/vinegar combo; you may need more sour cream for the same texture.
Creamy Cucumber Salad FAQs
Keep it refrigerated and enjoy within 2–3 days. After that the cucumbers get watery and softer.
Sweet Vidalia onions are ideal because they’re mild, but red or yellow onions are fine—just slice them thinly.
Yes. Make the dressing and store it separately. Slice cucumbers and onions and refrigerate them, then combine just before serving for the freshest texture.
Cucumbers naturally release water. To reduce sogginess, serve soon after tossing or store dressing and vegetables separately until serving.
Cucumbers gone wild
If you love cucumber salads, try other fresh variations like Mexican cilantro-lime cucumber salad, Asian marinated cucumbers, Thai cucumber salad, Greek tomato-cucumber salad with feta, or a strawberry-cucumber salad with a balsamic-honey dressing. Each brings a different flavor profile and works well with varied mains.
Aunt Joy’s Creamy Cucumber Salad
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup heavy cream*
- 2 tablespoons white sugar
- 2 tablespoons white vinegar, or more to taste
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, or to taste
- Dash cayenne pepper (optional)
- 1 large English cucumber (about 2–3 cups sliced)
- 1/4 large sweet Vidalia onion (up to 1/2 if desired)
- Fresh herbs to garnish (thyme or dill recommended)
Instructions
- Make the dressing: whisk together 1/2 cup mayo, 1/2 cup cream, 2 tablespoons white sugar, 2 tablespoons white vinegar, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly cracked black pepper. Add a small dash of cayenne if desired. Refrigerate if not using immediately.
- Slice the cucumber into coins about 1/8 inch thick using a sharp knife or mandoline with care.
- Slice 1/4–1/2 onion very thinly.
- In a serving bowl, toss cucumbers and onions, then add the dressing and stir to coat. It should be well dressed—add more cucumber if you feel there is too much dressing. Serve with a slotted spoon.
- Serve immediately for maximum crunch, or refrigerate; some prefer the salad after flavors meld overnight. Store dressing and vegetables separately if you want to preserve texture.
Notes
**If using regular cucumbers, peel them first. English cucumbers have thinner skins and usually don’t need peeling.