This creamy Amish cucumber salad is a cool, crisp summer side dish that’s quick and simple to prepare. With a refreshing flavor and easy-to-find ingredients, it’s a timeless recipe that works for picnics, BBQs, potlucks, or a light lunch.
The tangy, creamy dressing complements fresh cucumbers and dill, creating a bright, satisfying salad that stays light and delicious alongside grilled dishes or sandwiches.
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Why You’ll Love This Amish Cucumber Salad
- Cool, crisp, and refreshing — ideal for hot weather
- Creamy, tangy dressing accented with fresh dill
- Ready in minutes with minimal prep
- A classic side for BBQs, picnics, and potlucks
Ingredients
- Cucumbers — the fresh, crunchy base of the salad.
- Salt — draws out excess moisture so the dressing stays creamy. (Sea salt recommended.)
- Mayonnaise — gives the dressing richness and body.
- Sugar — a small amount balances the vinegar and brightens flavor.
- White vinegar — adds acidity and zip.
- Fresh dill weed — herbaceous, classic pairing with cucumbers.
- Black pepper — a touch of warm spice.
- Sweet or red onion — thinly sliced for mild bite and texture.
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How to Prepare Cucumbers for Salad
Cucumber skin contains nutrients, so I usually leave it on. If the peel tastes bitter, you can remove strips for a decorative look while keeping some nutrition.
Avoid very large cucumbers; they tend to be full of seeds. Smaller or English-style cucumbers have better texture and flavor. If your cucumbers are large, halve them and scoop out seeds before slicing.
Slicing is a matter of preference: thin rounds, half-moons, quarters, or chunks all work. A mandolin makes consistent thin slices, but a sharp knife and cutting board are perfectly fine. For a chunkier salad or if adding tomatoes, I often quarter the cucumbers.
How to Make Creamy Cucumber Salad
- Prepare the cucumbers
- Wash and slice 4–5 medium cucumbers to your preferred thickness (rounds, half-moons, or quarters).
- Salt and drain
- Place the sliced cucumbers in a bowl or strainer, sprinkle with ½ teaspoon salt, and let them sit for several minutes to draw out excess water.
- Pro tip: Salting and draining prevents the dressing from becoming watery and helps achieve a creamy texture.
- Make the dressing
- In a medium bowl, combine ⅓ cup mayonnaise, 2 teaspoons sugar, 2 tablespoons white vinegar, ½–1 tablespoon fresh dill (or equivalent dried), and ⅓ teaspoon black pepper.
- Stir in ⅓ cup thinly sliced sweet or red onion.
- Combine and serve
- Just before serving, pour the dressing over the drained cucumbers and toss to coat evenly.
- Serve immediately for the best texture and flavor.
- Store leftovers
- Refrigerate any leftovers and use within a day or two for optimal freshness.
Fresh Garden Cucumbers
Cucumbers are easy to grow and a single plant can produce many fruits. When the garden yields a bounty, I make cucumber salad, refrigerator pickles, and cucumber sandwiches to use them up. I also share extras with neighbors or friends.
You don’t need a garden to enjoy this salad—English and mini cucumbers are widely available year-round and work well when fresh garden cucumbers aren’t an option.
Cucumber Tomato Salad Variation
Fresh tomatoes pair beautifully with cucumbers. If you’d like, add halved cherry tomatoes or chopped garden tomatoes to the salad for a German-style cucumber and tomato salad.
More Variations
This old-fashioned cucumber salad is versatile. Adjust ingredients to match your taste:
- Use mayonnaise, sour cream, or plain Greek yogurt for the dressing—each creates a slightly different texture and tang.
- Omit the sugar if you prefer an unsweetened dressing, or skip raw onions if you don’t like them.
- Substitute dried dill for fresh (about 1 tsp dried = 1 Tbsp fresh) or leave dill out if desired.
- Add chopped chives or other herbs for a fresh twist.
Feel free to adapt this recipe to suit your family’s preferences.
More Amish Salad Recipes
- Amish Broccoli and Cauliflower Salad
- Seven-Layer Lettuce Salad with Peas
- Spinach Salad with Eggs and Bacon
- Best Amish Potato Salad
- Amish Macaroni Salad with Cooked Dressing
- Cranberry Jello Salad with Apples
- Cole Slaw Dressing
- PA Dutch Deviled Eggs
If you make this Amish cucumber salad, please leave a comment and rating. This simple PA Dutch creamy cucumber salad is an old-fashioned favorite that’s easy to share and enjoy. 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
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Prepare cucumbers as desired.
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Sprinkle and toss with salt, then place in a strainer and let sit for several minutes to drain.
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In a medium bowl, mix mayonnaise, sugar, vinegar, dill, and black pepper. Add the sliced onion and stir to combine.
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Just before serving, pour the dressing over the drained cucumbers and toss to coat.
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Store leftovers in the refrigerator and eat within a day or two.
Notes
This recipe is flexible: swap mayonnaise for sour cream or plain Greek yogurt, omit sugar for an unsweetened dressing, use fresh or dried dill, add tomatoes, or leave out raw onions. Adjust to taste.
*Nutrition facts are approximate