This simple cucumber salad is a summer staple in our household. It is one of my husband’s favorite salads, one that he grew up eating in North Dakota.

Erik’s mom and grandmother always had fresh cucumbers from the garden, add in a bit of cream (of course cream, this is a North Dakota recipe, after all), vinegar, dill and there you have it.

A delicious, creamy, crunchy cucumber salad.

I make this often for family BBQs and gatherings and everyone always loves it. I just made it this weekend for a lunch with friends and my girlfriend said it was the best cucumber salad she’s ever had.

It’s really easy, and really that good.

Cucumber salad


4-5 small to medium sized cucumbers (fresh from the garden or your local farmers’ market are best), peeled and sliced into 1/4 inch thick rounds
3/4 cup heavy cream
1/4 cup white vinegar
1 Tablespoon fresh dill (or 1 teaspoon dried)
1/4 cup green onions, sliced
1 teaspoon kosher salt
1/2 teaspoon pepper


Add all the ingredients together in a medium sized bowl and stir to combine. Serve immediately. Lasts a couple days stored in an air-tight container in the fridge.

Note, the combination of ingredients in this recipe are very much to each person’s taste. Make it as I recommend above, but alter based on if you want the salad to be more vinegary or if it needs more salt, etc. Erik’s mom adds water to thin it out a bit, but I prefer to keep it a bit creamier. Also, I typically am not a fan of using white vinegar in cooking, but it works in this salad. I’m sure you could substitute red or white wine vinegar, but I haven’t tried it.