This creamy Amish cucumber salad is a cool, crisp summer side dish that's quick and easy to make. With its refreshing flavor and simple ingredients, it's a classic recipe that never goes out of style.
The creamy, tangy dressing pairs perfectly with fresh cucumbers, making it a favorite for summer BBQs, picnics, and potlucks. It's light, refreshing, and just as perfect for a quick lunch as it is alongside your favorite meals.
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Why You'll Love This Amish Cucumber Salad
- Cool, crisp, and refreshing - perfect for hot summer days
- Creamy, tangy dressing with fresh dill flavor
- Quick and easy to make in just minutes
- A classic side dish for BBQs, picnics, and potlucks
Ingredients
- Cucumbers provide a fresh, crisp, and hydrating base for the salad.
- Salt helps to draw out excess moisture from the cucumbers, enhancing their crunch and flavor. (I use sea salt.)
- Mayonnaise adds creaminess and richness to the dressing, balancing the tangy and sweet elements.
- Sugar provides a subtle sweetness that complements the tangy vinegar and the natural flavors of the cucumbers. (I use pure cane sugar.)
- White Vinegar adds acidity and tanginess, brightening the overall flavor.
- Fresh Dill Weed adds a fresh, herbaceous flavor that pairs well with the cucumbers and dressing.
- Black Pepper provides a mild heat and spice, enhancing the other flavors.
- Sweet or Red Onion adds a mild, sweet flavor and a bit of crunch, complementing the cucumbers and adding depth to the salad.
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How to Prepare Cucumbers for Salad
Cucumber skin is nutritious, and I typically leave mine on.
But sometimes the peels can leave a bitter taste. So, if you prefer, peel some of it off in strips (score the cucumbers). It looks lovely and you still get some of the nutrition benefits.
And if you must, you can go ahead and remove all the peels. It's totally up to you.
I also do not like to use huge cucumbers. If they get too big, they are full of seeds. Smaller/young cucumbers always taste better, but if you end up with huge cucumbers that are full of seeds, you can always cut them in half and scoop out the middle.
The cucumbers can be cut to your preference. Most people will recommend thinly slicing them, perhaps even using a mandolin slicer. But a sharp knife with a cutting board works too.
Honestly, I often slice my cucumbers in quarters and chunk them. Especially if I'm adding tomatoes to the salad. So it's up to the individual taste and what you prefer.
How to Make Creamy Cucumber Salad
- Prepare Cucumbers
- Wash and slice 4-5 medium-sized cucumbers as desired (e.g., thin rounds, half-moons, or quarters).
- Salt the Cucumbers
- Place the sliced cucumbers into a bowl or strainer.
- Sprinkle and toss with ½ teaspoon of salt.
- Allow the cucumbers to sit and strain for several minutes to draw out excess moisture.
- Pro Tip: For the best creamy texture, don't skip salting & draining the cucumbers. This step removes excess water so your dressing doesn't become watery.
- Prepare the Dressing
- Meanwhile mix the mayonnaise, sugar, white vinegar, fresh dill weed, and black pepper in a medium-sized bowl.
- Add the thinly sliced sweet or red onion to the dressing and mix well.
- Combine and Serve
- Just before serving, pour the dressing over the salted cucumbers.
- Toss to coat the cucumbers evenly with the dressing.
- Serve Immediately
- Serve the cucumber salad immediately for the best flavor and texture.
- Store Leftovers
- Store any leftovers in the refrigerator and consume it within a day or two for optimal freshness.
Fresh Garden Cucumbers
Cucumbers are one of the easiest vegetables to grow, and one plant yields a lot of fresh cucumbers. So every year I end up with an abundant crop that leaves me wondering what to do with all my cucumbers.
I make refrigerator pickles, but sometimes I'm still left with too many. Yesterday the UPS driver pulled in just as I was leaving the garden with an armload of fresh cucumbers, so I passed some of them on to him. I'm always happy to share them with anyone who can use them.
So with my abundant crop, I make plenty of cucumber salad and sandwiches while the harvest lasts. However, you don't have to wait for summer to make cucumber salad since cucumbers are usually available in supermarkets year-round. The English and mini cucumbers are the best.
If you love cucumber salad, check out this recipe for Cucumber and Beetroot Salad.
Cucumber Tomato Salad Variation
I always have fresh garden tomatoes at the same time that my cucumbers are ready. And I love cucumber salad with halved cherry tomatoes.
So even though tomatoes are not included in the recipe, you can feel free to add tomatoes as desired, creating a German Cucumber Tomato Salad.
More Variations
As with a lot of recipes, this old-fashioned cucumber salad recipe is also versatile. Feel free to add or subtract ingredients to make it to your liking.
- You can use mayonnaise, sour cream, or plain Greek yogurt for the dressing. Any one of these will work.
- Maybe you don't like raw onions, leave them out. Or if you don't want sweetened dressing, omit the sugar.
- You can use fresh or dried dill (1 Tbsp. fresh dill = about 1 tsp. of dried dill). Or perhaps you don't care for the flavor of dill and want to leave it out.
- You could also add chopped chives if preferred.
Don't hesitate to adjust the recipe and make it the way you and your family like it.
If you try this Amish cucumber salad, I'd love it if you left a comment and star rating below. This PA Dutch creamy cucumber salad is a simple, old-fashioned recipe that's always a hit. Thank you!
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📖 Recipe Card
Amish Cucumber Salad Recipe
Ingredients
- 4 - 5 medium-sized cucumbers
- ½ tsp. salt
- ⅓ c. Mayonnaise
- 2 tsp. sugar
- 2 Tbsp. white vinegar
- ½ - 1 Tbsp. fresh dill weed
- ⅓ tsp. black pepper
- ⅓ c. thinly sliced sweet or red onion
Instructions
- Prepare cucumbers as desired (see the post above for more details).
- Sprinkle and toss with the salt. Place into a strainer and allow it to sit and strain for several minutes.4 - 5 medium-sized cucumbers, ½ tsp. salt
- In a medium-sized bowl, mix the Mayo, sugar, vinegar, dill, and black pepper. Add the onion and mix.⅓ c. Mayonnaise , 2 tsp. sugar, 2 Tbsp. white vinegar, ½ - 1 Tbsp. fresh dill weed, ⅓ tsp. black pepper, ⅓ c. thinly sliced sweet or red onion
- Just before serving, pour the dressing over the cucumbers and serve immediately.
- Store any leftovers in the refrigerator and eat it within a day or two.
Jackie C
Delicious.I like to use half mayonnaise half sour cream. I generally make my own sour cream. Sometimes I even use only sour cream. Try it.
Anna
I'm sure it would also be good with sour cream.
Judy Hazelton
I slice the cucumbers and add a little bit of salt. Let them sit for about 1/2 hour then squeeze the cucumbers to get the salt out . Then use light cream in Place of the mayonnaise. Very good!
Anna
Refreshing and yummy!
Nancy
Do you rinse the salt off before you mix with the mayo ingredients?
Anna
I don't.