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Pioneer Woman Creamy Cucumber Salad

Pioneer Woman Creamy Cucumber Salad - recipe card
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A crisp, refreshing cucumber salad with a tangy, creamy dressing that balances rich sour cream with bright vinegar and fresh herbs. Thinly sliced cucumbers stay crunchy while the red onion adds a mild bite, making this a perfect side dish for summer cookouts or a light lunch.

Ingredients

Scale
  • 2 large English cucumbers (about 2 pounds total), thinly sliced into 1/8-inch rounds
  • 1/2 cup red onion, thinly sliced into half-moons
  • 1 teaspoon kosher salt, divided
  • 1/2 cup full-fat sour cream
  • 2 tablespoons mayonnaise (such as Hellmann’s or Duke’s)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh dill, chopped (plus more for garnish)
  • 1 tablespoon fresh chives, chopped (optional)

Instructions

  1. Place the sliced cucumbers and red onion in a large colander set over a bowl. Sprinkle with 1/2 teaspoon of the kosher salt and toss to coat. Let drain for 10 minutes — this step draws out excess moisture from the cucumbers, ensuring your dressing doesn’t become watery and the salad stays crisp.
  2. After 10 minutes, gently press on the cucumbers with a clean kitchen towel or paper towels to squeeze out as much liquid as possible. Transfer to a large mixing bowl and set aside. Blotting thoroughly is key to a creamy, not runny, dressing.
  3. In a small bowl, combine the sour cream, mayonnaise, white wine vinegar, sugar, Dijon mustard, remaining 1/2 teaspoon salt, and black pepper. Whisk until smooth and the sugar has fully dissolved — the mixture should be thick and creamy with a slight tang. Taste and adjust seasoning if desired, keeping in mind the salt from the cucumber draining.
  4. Pour the dressing over the cucumbers and onions. Add the chopped dill and chives (if using). Toss gently with a rubber spatula or large spoon until every slice is evenly coated — be careful not to mash the cucumbers.
  5. Cover the bowl and refrigerate for at least 30 minutes before serving (or up to 2 hours). This chilling time lets the flavors meld while the cucumbers absorb the dressing. Give it a final toss just before serving and garnish with extra dill if desired.
  6. Serve cold. The salad is best eaten the day it’s made, but leftovers can be stored in an airtight container in the fridge for up to 1 day — though the cucumbers will soften and release more liquid over time.

Notes

Store leftovers in an airtight container in the refrigerator for up to 1 day. The cucumbers will continue to release moisture, so the salad may become more liquid — stir before serving. For a make-ahead option, you can slice the cucumbers and onions up to a day in advance and keep them in a sealed bag with paper towels to absorb moisture; then assemble and dress just before serving. This salad is not suitable for freezing, as the cucumbers become mushy and the dressing will separate upon thawing.

Nutrition

Keywords: creamy cucumber salad, Pioneer Woman cucumber salad, cucumber salad with sour cream, no-cook salad, summer side dish, fresh cucumber salad, red onion salad, dill cucumber salad, refrigerator salad, potluck salad, quick side dish

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