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–+ servings
Mixing cucumbers and onions into creamy dressing in a large bowl

Creamy Cucumber Salad with Mayo

A quick, creamy cucumber salad with mayo that’s refreshing, tangy, and perfect for hot days. Ready in under 15 minutes with simple pantry staples—great for BBQs, picnics, or as a crisp side for dinner.
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Course: Side Dish; Salad
Cuisine: American
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 145kcal
Cost: $5

Equipment

  • 1 Large mixing bowl
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Whisk
  • 1 Colander
  • 1 Paper towels
  • 1 Slotted spoon

Ingredients

  • ¾ English cucumbers Thinly sliced
  • 1 Medium yellow onion Thinly sliced
  • 0.75 cup Mayonnaise Full-fat recommended
  • 3 tablespoon White vinegar For tangy balance
  • 2 tablespoon Granulated sugar Adjust to taste
  • 1 teaspoon Salt For cucumber prep
  • 0.5 teaspoon Black pepper Freshly ground
  • 2 tablespoon Fresh dill Or 1 tablespoon dried dill

Instructions

  • Slice cucumbers and place in colander. Salt them and let sit for 15–20 minutes to draw out water. Rinse and pat dry.
  • In a bowl, whisk mayonnaise, vinegar, sugar, salt, pepper, and dill until smooth. Adjust seasoning to taste.
  • Add cucumbers and onions to dressing. Gently fold until evenly coated.
  • Cover with plastic wrap, press a paper towel directly onto salad surface, and refrigerate 30 minutes.
  • Stir gently and serve cold. Use a slotted spoon to avoid excess moisture.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 145kcal | Carbohydrates: 8g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 320mg | Potassium: 200mg | Fiber: 1g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 0.3mg