Cucumber Salad with Creamy Vidalia Onion Dressing

This cucumber salad is a tasty refreshing summer side dish that goes so nicely with grilled foods. You can prepare the three components – the cucumber, the onion and the dressing – a day ahead of time and then combine everything just before you are ready to serve.

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Cucumber Salad with Creamy Vidalia Onion Dressing

  • Prep Time: 30 m
  • Total Time: 30 m
  • Servings:


  • 3 English cucumbers peeled and thinly sliced
  • ½ red onion thinly sliced
  • 2 tablespoons fresh parsley chopped
  • salt and freshly ground black pepper
  • Creamy Vidalia Dressing:
  • 1 cup mayonnaise
  • ¼ cup sour cream
  • 3 tablespoons grated Vidalia onion
  • 2 tablespoons white wine vinegar
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 2 scallions minced
  • freshly ground black pepper


  1. Start by placing the sliced cucumbers in a colander over a bowl or in the sink. Sprinkle generously with salt and toss to coat evenly. Let the cucumbers sit in the colander for 30 minutes. They will leak out liquid and consequently stay crispy in your salad later on. Rinse the cucumbers with cold water and dry well with a kitchen towel.
  2. While the cucumbers are salting, let the sliced red onion soak in a bowl of cold water. Rinse, drain and dry the onion with a clean kitchen towel.
  3. Combine the mayonnaise, sour cream, grated Vidalia onion, white wine vinegar, sugar, salt, and scallions in a separate bowl. Whisk the ingredients together until smooth and creamy. Season with freshly ground black pepper and keep in the refrigerator until you are ready to dress the salad.
  4. Place the cucumbers and red onions in a large bowl. Add ¾ cup of the creamy Vidalia onion dressing and toss to coat all the vegetables. Stir in the chopped parsley and season with fresh ground black pepper.
  5. Refrigerate until ready to serve.
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Comments (14)Post a Reply

  1. 5 stars
    Other than the minced onion in the dressing, this is just like our family recipe. Delicious and even better after it sits for a couple of hours!

  2. 5 stars
    The recipe says to add 3/4 cup of the dressing. What do I do with the remaining 1/2 cup of creamy Vidalia dressing? If it’s not used, can the ingredients be scaled back so all the dressing can be used? Thank you.

    1. Hi Beverley,
      Yes, you could scale back the dressing ingredients if you like, or increase the cucumber and onion to suit it. The quantities for the dressing are easier to measure as written, rather than scaling them down, which is the only reason it was written that way. Another option is to use the remaining dressing another day or use it over roasted potatoes for a different dish. Lots of options. 🙂

  3. Your cucumbers sound delicious I’ve been making cucumbers and onion but I use just sour cream Thats how my mom use to make them’Im 71 so they’ve been around for a long time
    Season with salt pepper garlic powder and parsley

  4. 5 stars
    I made the cucumbers & dressing for dinner and we couldn’t stop eating them, they are that good. Helps when you have your own fresh cukes, parsley, scallions. I added a bit of fresh dill weed from my herb garden, didn’t hurt a bit. Thank you, love these, and it looks eye-appealing as well, definitely a keeper recipe.

  5. 5 stars
    Great change from sour cream my Mom used to make. Will use again. Love that it can be made ahead and it’s even better.

  6. your recipe is way better than mine bu I add dill weed.
    I also bought your new cookbook and can’t wait to get it. The next time you are on the Q can you take your dogs so we can see them?

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