A cool, creamy deli‑style cucumber salad with sour cream, dill, sweet‑tangy dressing, and thin‑sliced red onion. Easy, refreshing, and best made ahead.
The Creamy Version of New York Deli-Style Cucumber Salad
If you’ve ever stood at a New York deli counter eyeing those creamy, tangy cucumber salads piled high in the case, this is that salad, in its creamy version - cool, crisp, and just sweet enough. It’s the perfect make‑ahead side for summer plates, potlucks, sandwiches, or anything coming off the grill. Simple ingredients, big flavor, and it only gets better as it chills.
Sip and Feast is one of those food posts that passes on my desktop launch page pretty regularly. It's what prompted me to try that New York Deli Style Cucumber Salad and now, this creamy version.
I've had plenty of creamy cucumber salads over the years, but I really enjoyed this version. What primarily sets it apart from the ones I know and love, is the preparation of the cucumbers, leaving them super crunchy and with a great texture. Who knew?
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Why You’ll Love This Recipe
- Classic deli flavor - sweet, tangy, creamy, and full of dill.
- Simple ingredients you probably already have.
- Make‑ahead friendly - the flavor only improves as it chills.
- Light, refreshing, and cool, perfect for hot Gulf Coast days.
- Pairs with everything from sandwiches to grilled chicken to potluck plates.
- Budget‑friendly and stretches easily for gatherings.
Here's what you'll need to make this New York Deli Style Creamy Cucumber Salad:
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise (Hellman's is favored in New York)
- 2 tablespoons white vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon minced garlic
- 1 teaspoon dill weed
- 1/2 teaspoon kosher or sea salt
- 1/8 teaspoon white pepper
- 2 medium cucumbers
- Red onion, quartered and sliced thin for 1/2 cup thin sliced
Here's how to make it!
Put mayonnaise, sour cream, vinegar, sugar, garlic, dill weed, salt and white pepper in a lidded storage bowl.
Whisk until blended together.
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Since these cucumbers are left unpeeled, I highly recommend using a fruit and veggie wash (#ad). There are many on the market today and this Clean Boss brand is what I am currently using.
Slice cucumbers lengthwise in halves or quarters, depending on size. I'm also cutting mine down to sections to fit better in the feed on my rotary slicer.
Scrape out the seeds.
Slice the cucumber sections into 1/4-inch-thick pieces. I'm using said rotary slicer (#ad) and if you don't already have one, it's a great kitchen tool to get!
This was a large cucumber, so I decided I needed to quarter it.
With that rotary slicer you can zip through slicing them in no time. Such a time saver and y'all. They are also great for shredding blocks of cheese, so you don't have to worry about those fillers that hamper the cheese melt.
Slice the onions.
Add sliced cucumbers and onions to dressing in bowl.
Toss. Cover and refrigerate several hours or up to overnight. Taste and add additional salt as needed.
FAQ
Can I use English cucumbers?
Yes - they’re great here and usually don’t need seeding.
How long does this keep?
Best within 24–36 hours. The cucumbers soften over time but the flavor stays delicious.
Can I make this ahead?
Absolutely. This is a make‑ahead salad. Just give it a stir before serving.
Can I lighten it up?
Use all Greek yogurt and reduce sugar to taste.
Serving Ideas
- With grilled chicken, burgers, or ribs
- Alongside sandwiches or deli platters
- On summer potluck tables
- As a cool side for spicy dishes
For more of my favorite cucumber salads, check out this collection on my Pinterest page.
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