Creamy Cucumber Salad

We were inspired by Margaret Roach’s Summer Fest cross blog food event.  Each week she’s asking readers to post their favorite seasonal recipes using a specific veggie.  Last week was Cuke ‘n Zuke week so we’re bringing back this favorite Creamy Cucumber Salad recipe from our Hammertown archives.   Enjoy!

Madonna’s Creamy Cucumber Salad
Joan on Apr 30, 2009

This week’s recipe comes from my friend (and hair stylist extraordinaire), Bonnie Hundt.   Her mother, Madonna, has been making this salad back in Wisconsin on their dairy farm for YEARS using cucumbers from their very impressive vegetable garden.  It’s a family favorite and a great summer recipe.  Easy to make and a good reason to grow your own cucumbers!


  • 6 medium sized (6-8 inch) cucumbers, any variety, peeled
  • 1 small white onion
  • 1/2 cup half  & half or heavy cream
  • 1 TBL mayonnaise (you can also use plain yogurt*)
  • 1/2 cup white vinegar (or rice vinegar*)
  • 1 teaspoon sugar
  • 3 TBL salt
  • 1 TBL chopped dill*

(*Bonnie’s adjustments to Mom’s recipe)


1.  Thinly slice (1/8 inch or less) peeled cucumbers & onion using a mandolin (or knife).
2.  In a large bowl alternately layer cucumbers, onions & salt and let sit at room temperature for at least one hour.  Rinse well with water to remove salt and drain thoroughly in a colander then return to the large bowl.
3.  In another bowl, whisk together vinegar, mayo, sugar and cream until well-blended and creamy smooth.  Add to the cucumbers and onions and mix well adding chopped dill towards the end.
4.  Put mixture in the fridge and chill thoroughly.

Serves 4-6


  • Abc says:

    Usually when I make my cucumber salad I use a little mayo, green onions, Ranch’s Harvest and Dill packet (only a little bit) and some white vinegar. I love how it tastes like that. My mom’s German and she taught me how to make it like that – I LOVE the tangy taste it offers.

  • Rose says:

    This was ok… but it was too salty for our tastes.

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