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Aunt Joy’s Creamy Cucumber Salad

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Crisp, refreshing, and full of flavor, Aunt Joy’s Creamy Cucumber Salad is the perfect side dish to bring along to any summer BBQ or picnic. This recipe, a cherished favorite from Eric’s Aunt Joy, combines thinly sliced English cucumbers with a creamy, tangy dressing, creating a delightful balance of flavors and textures. Whether you serve it fresh right away or let it sit overnight for the flavors to meld, this salad is sure to be a crowd-pleaser.

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Aunt Joy’s Creamy Cucumber Salad

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Get ready to indulge in Aunt Joy’s Creamy Cucumber Salad—a fresh, tangy, and totally satisfying dish! Crisp cucumbers are coated in a rich, creamy dressing that’s both savory and just the right amount of tangy. Whether you’re serving it at a BBQ, making it for lunch, or enjoying it as a snack, this salad is guaranteed to please. Easy to whip up and bursting with flavor, it’s the perfect balance of refreshing and comforting.

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  • Total Time: 10 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1/2 cup mayonnaise
  • 1/2 cup heavy cream (whipping cream or ultra heavy whipping cream can also be used)
  • 2 tablespoons white sugar
  • 2 tablespoons white vinegar (adjust to taste)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper (or more, to taste)
  • A dash of cayenne pepper (optional, just for a hint of flavor, not heat)
  • 1 large English cucumber (about 23 cups sliced)
  • 1/4 large sweet Vidalia onion (or any type of onion you prefer, use up to 1/2 onion if desired)
  • Fresh herbs for garnish (thyme or dill are the favorites for garnish)

Instructions

1. Prepare the Dressing

Start by making the creamy dressing that will bring all the ingredients together. In a medium-sized bowl or large measuring cup, combine:

  • 1/2 cup mayonnaise
  • 1/2 cup heavy cream
  • 2 tablespoons white sugar
  • 2 tablespoons white vinegar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper

Mix everything together until smooth and well-blended. For a little extra flavor, you can add a dash of cayenne pepper. Keep in mind that the cayenne should be just a small dash, as it’s meant to add flavor, not heat. Once everything is mixed, refrigerate the dressing if you’re not serving the salad immediately.

2. Slice the Cucumber

Using a sharp chef’s knife (or a mandoline if you’re feeling adventurous), slice the cucumber into thin rounds, just under 1/8 inch thick. If you’re not sure how thick to slice them, aim for something close to the thickness of a coin. The thinner the cucumber slices, the more they’ll soak up the dressing, making each bite a burst of flavor. Be careful when using a mandoline as it can be sharp, so use a protective glove if you have one.

3. Slice the Onion

Next, slice the onion thinly. You can use either 1/4 or 1/2 of a Vidalia onion depending on how much onion flavor you like. For an even finer texture, use a mandoline. The idea is to have paper-thin slices that will blend seamlessly with the cucumber.

4. Toss the Cucumber and Onion Together

In a medium serving bowl, toss the sliced cucumbers and onions together. Don’t worry if it seems like a lot of vegetables—they’ll soon be enveloped in the creamy dressing.

5. Add the Dressing

Pour the dressing over the cucumbers and onions. You might think that there’s too much dressing at first, but trust me, it’s the perfect amount to coat everything. If you feel like it’s too much for your taste, feel free to add more cucumbers to balance it out. Toss everything together gently, making sure all the cucumbers and onions are well-coated.

6. Garnish and Serve

Top the salad with fresh herbs such as thyme or dill for a pop of color and additional flavor. You can also store it in the fridge for later, but remember that the cucumbers will start releasing their liquid the longer they sit in the dressing. This won’t ruin the salad, but it might affect the crunchiness of the cucumbers.

Notes

  • If your cucumbers release too much liquid: To avoid the salad becoming watery, make sure to serve it soon after tossing the cucumbers in the dressing. If you’re preparing it in advance, consider storing the cucumbers and dressing separately and combining them just before serving.
  • Onion too strong?: If you find the onion too pungent, soak the sliced onions in cold water for 10 minutes before adding them to the salad. This will mellow out the sharpness and give a more delicate flavor.
  • Want to make it lighter?: You can reduce the amount of mayonnaise and cream by substituting part of the dressing with Greek yogurt or sour cream for a tangier, lighter version of this salad.
  • Don’t have a mandoline?: No problem! Just use a sharp chef’s knife and slice the cucumbers and onions as thinly as you can. You’ll still get a great result with a little extra care.
  • Author: Paula Susan
  • Prep Time: 10 minutes

The simplicity of this dish makes it an ideal choice for beginner cooks. With just a few ingredients and minimal preparation, you can have a delicious side ready in minutes. Plus, the creamy dressing adds richness, while the cucumbers and onions bring that perfect crunch and bite. This recipe is versatile enough to complement any meal, and the best part? It’s easy to make in large batches, making it a go-to for gatherings.

Let’s dive in and learn how to make this refreshing cucumber salad!

Ingredients and Preparation

To make Aunt Joy’s Creamy Cucumber Salad, you’ll need the following ingredients:

  • 1/2 cup mayonnaise
  • 1/2 cup heavy cream (whipping cream or ultra heavy whipping cream can also be used)
  • 2 tablespoons white sugar
  • 2 tablespoons white vinegar (adjust to taste)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper (or more, to taste)
  • A dash of cayenne pepper (optional, just for a hint of flavor, not heat)
  • 1 large English cucumber (about 2-3 cups sliced)
  • 1/4 large sweet Vidalia onion (or any type of onion you prefer, use up to 1/2 onion if desired)
  • Fresh herbs for garnish (thyme or dill are the favorites for garnish)

You can easily swap out ingredients depending on what you have available. For example, you can replace the Vidalia onion with a red onion or even a shallot if you prefer a milder flavor. If you don’t have heavy cream, you can substitute it with half-and-half or even use plain yogurt for a lighter version.

As for the cucumbers, while English cucumbers are recommended for their thin skin and mild flavor, you can use regular cucumbers if that’s what you have. Just make sure to peel them, as the skin of regular cucumbers can be a bit tough.

Step-by-Step Instructions

1. Prepare the Dressing

Start by making the creamy dressing that will bring all the ingredients together. In a medium-sized bowl or large measuring cup, combine:

  • 1/2 cup mayonnaise
  • 1/2 cup heavy cream
  • 2 tablespoons white sugar
  • 2 tablespoons white vinegar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper

Mix everything together until smooth and well-blended. For a little extra flavor, you can add a dash of cayenne pepper. Keep in mind that the cayenne should be just a small dash, as it’s meant to add flavor, not heat. Once everything is mixed, refrigerate the dressing if you’re not serving the salad immediately.

2. Slice the Cucumber

Using a sharp chef’s knife (or a mandoline if you’re feeling adventurous), slice the cucumber into thin rounds, just under 1/8 inch thick. If you’re not sure how thick to slice them, aim for something close to the thickness of a coin. The thinner the cucumber slices, the more they’ll soak up the dressing, making each bite a burst of flavor. Be careful when using a mandoline as it can be sharp, so use a protective glove if you have one.

3. Slice the Onion

Next, slice the onion thinly. You can use either 1/4 or 1/2 of a Vidalia onion depending on how much onion flavor you like. For an even finer texture, use a mandoline. The idea is to have paper-thin slices that will blend seamlessly with the cucumber.

4. Toss the Cucumber and Onion Together

In a medium serving bowl, toss the sliced cucumbers and onions together. Don’t worry if it seems like a lot of vegetables—they’ll soon be enveloped in the creamy dressing.

5. Add the Dressing

Pour the dressing over the cucumbers and onions. You might think that there’s too much dressing at first, but trust me, it’s the perfect amount to coat everything. If you feel like it’s too much for your taste, feel free to add more cucumbers to balance it out. Toss everything together gently, making sure all the cucumbers and onions are well-coated.

6. Garnish and Serve

Top the salad with fresh herbs such as thyme or dill for a pop of color and additional flavor. You can also store it in the fridge for later, but remember that the cucumbers will start releasing their liquid the longer they sit in the dressing. This won’t ruin the salad, but it might affect the crunchiness of the cucumbers.

Beginner Tips and Notes

  • If your cucumbers release too much liquid: To avoid the salad becoming watery, make sure to serve it soon after tossing the cucumbers in the dressing. If you’re preparing it in advance, consider storing the cucumbers and dressing separately and combining them just before serving.
  • Onion too strong?: If you find the onion too pungent, soak the sliced onions in cold water for 10 minutes before adding them to the salad. This will mellow out the sharpness and give a more delicate flavor.
  • Want to make it lighter?: You can reduce the amount of mayonnaise and cream by substituting part of the dressing with Greek yogurt or sour cream for a tangier, lighter version of this salad.
  • Don’t have a mandoline?: No problem! Just use a sharp chef’s knife and slice the cucumbers and onions as thinly as you can. You’ll still get a great result with a little extra care.

Serving Suggestions

Aunt Joy’s Creamy Cucumber Salad is a great side dish for a variety of meals. It pairs wonderfully with grilled meats such as chicken or beef, making it an ideal accompaniment to BBQs or picnics. The cool and creamy texture of the salad is a perfect contrast to spicy or rich main dishes. It’s also fantastic with a sandwich or served alongside a light fish dish.

To elevate your meal further, consider serving the salad with a tangy vinaigrette-dressed leafy green salad or some crispy roasted potatoes. If you’re looking for a simple addition to your salad, freshly baked bread or crackers can round out the meal.

Storage Tips

If you have leftovers (though this salad is usually devoured quickly), you can store it in an airtight container in the refrigerator. As mentioned, the cucumbers will release more liquid the longer they sit in the dressing, so the salad might lose some of its original crunch. For best results, store the cucumbers and dressing separately, and combine them just before serving. The salad will keep for up to 2 days, but it’s most delicious the first day.

Conclusion

This creamy cucumber salad is an easy, fresh, and flavorful dish that everyone will love. Whether you’re a seasoned cook or just starting out, this recipe is perfect for you. Its simple ingredients and minimal prep time make it a go-to for busy cooks looking to prepare something delicious with little effort. I encourage you to try this recipe at your next meal or gathering—your family and friends will be asking for the recipe! Let me know how it turned out for you in the comments below, and feel free to share any variations you made.

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