Side Dishes
This cucumber salad recipe with mayonnaise and vinegar delivers the perfect balance of creamy richness and bright tang that elevates any meal. The secret lies in thinly slicing cucumbers and celery crowns—just ¼-inch thick—to ensure every bite stays crisp.
I developed this recipe after years of testing, and it never fails to bring a refreshing crunch to summer tables.
The dressing is where the magic happens: a simple yet sophisticated blend of mayonnaise, apple cider vinegar, and a touch of Dijon mustard creates a velvety coating that clings to each ingredient.
A pinch of dill and a squeeze of lemon keep flavors vibrant, while a sprinkle of flaky salt adds depth. This isn't just a side—it's a flavor experience.
What you'll end up with is a salad that's crisp, cool, and impossibly satisfying—ideal for picnics, potlucks, or as a light lunch. The celery crowns add a sophisticated touch, while the creamy dressing ensures every bite is memorable.
Ready in just 15 minutes, this recipe proves that simple ingredients can deliver restaurant-quality results.
Serve immediately for maximum crunch, or store in the fridge for up to 2 days (though it's rarely leftovers long enough). Pair with grilled meats, sandwiches, or enjoy as a standalone dish. Here's how to make it perfect every time.
Ingredients for cucumber salad recipe with mayonnaise and vinegar
Creamy, tangy, and impossibly crisp—this salad delivers restaurant-quality crunch in 15 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| English Cucumbers 🥒 | 2 large | Thinly sliced, seeds removed |
| Celery Crowns 🧅 | 2 whole | Thinly sliced, ¼-inch thick |
| Mayonnaise 🥫 | ½ cup | High-quality, full-fat preferred |
| Apple Cider Vinegar 🍏 | 2 tbsp | Raw, unfiltered for depth |
| Dijon Mustard 🌶️ | 1 tbsp | Mild or hot, not prepared |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Flaky Sea Salt 🧂 | ½ tsp | Like Maldon for texture |
| Granulated Sugar 🍚 | 1 tsp | White or brown, optional |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For drizzling, optional |
The cucumbers and celery are the stars here. Look for firm, vibrant English cucumbers with no soft spots—they should snap when bent. Celery crowns add that sophisticated crunch, but regular celery works in a pinch. Thin slicing is key: ¼-inch thick ensures maximum crispness. I always grab these from the produce section at Whole Foods or my local Trader Joe's—their pre-washed options save time without sacrificing quality. For the dressing, Duke's or Hellmann's mayo gives the best texture, but any full-fat brand works.
No apple cider vinegar? White vinegar or red wine vinegar will do, though the flavor profile shifts slightly. Fresh dill is ideal, but dried dill at one-third the amount gets you close. The sugar balances acidity—skip it if you prefer tartness. For a lighter version, swap mayo for Greek yogurt (though texture changes). The flaky salt is non-negotiable—Maldon or Diamond Crystal add that perfect crunch. Pro tip: Taste as you go! Adjust vinegar or lemon to your preference.
This salad stays crispest when served immediately, but keeps well for 2 days in the fridge. Store in an airtight container with parchment between layers. For extra crunch, add a quick rinse in cold water before serving. The dressing separates? Just whisk it back together. Pair with grilled meats or enjoy solo—it's that good. Double the batch for parties; it disappears fast.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of salad that doesn’t demand your full attention. Slice the cucumbers and celery into quarters, toss them in a bowl, and mix in the mayo, vinegar, and mustard—no peeling, no seeding, no fuss. The celery adds a satisfying crunch without extra work, and the vinegar brightens everything up in seconds.
- Tangy Creamy Magic: Honestly, the combo of mayo and apple cider vinegar is chef’s kiss—rich and cool with just enough acidity to cut through the richness. The Dijon mustard ties it all together, giving it a little depth that makes this salad way more interesting than your average watery mix. It’s the kind of flavor that sticks with you.
- Potluck Proven: Between us, this is my go-to for any gathering—picnics, barbecues, even office parties. It holds up in the heat (unlike some sad, wilted salads I’ve seen) and pairs perfectly with grilled meats or sandwiches. Plus, it’s one of those dishes where people will ask for the recipe, and I’ll just smile and say, “It’s that easy.”
- Budget-Friendly Pantry Staple: I make this all the time because it uses ingredients I already have—no special shopping required. Cucumbers and celery stay fresh for days, and mayo, vinegar, and mustard? Always in my fridge. It’s the kind of recipe that saves me money while still feeling like a special treat, especially when I double the batch for leftovers.
Step-by-step instructions for cucumber salad with mayonnaise and vinegar
This refreshing salad balances crisp vegetables with a tangy, creamy dressing.
Prepare the Vegetables
Begin by washing the 2 large English cucumbers thoroughly under cold water. Using a mandoline or sharp knife, slice them into thin, even pieces—about ⅛-inch thick—and remove the seeds with a spoon. This step is crucial for achieving that signature crisp texture.
Next, trim the 2 whole celery crowns and slice them into ¼-inch thick pieces. The celery should be cut uniformly to ensure even distribution throughout the salad. Place both the cucumber and celery slices in a large mixing bowl and set aside. You'll want to work quickly here to preserve their freshness and crunch.
Make the Dressing
In a separate medium bowl, combine the 0.5 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 0.25 cup chopped fresh dill, 1 tablespoon lemon juice, 0.5 teaspoon flaky sea salt, and 1 teaspoon granulated sugar. Whisk all ingredients together until smooth and fully incorporated.
The dressing should have a thick, creamy consistency with a bright, tangy flavor. Taste and adjust seasoning if needed—you might want to add a pinch more salt or vinegar to balance the sweetness of the cucumbers. This is where the salad's signature flavor develops, so don't rush this step.
Combine Ingredients
Pour the dressing over the cucumber and celery mixture in the mixing bowl. Gently fold everything together using a silicone spatula, being careful not to crush the vegetables. The goal is to evenly coat each piece while maintaining their crisp texture. Work quickly to prevent the cucumbers from becoming soggy.
Once fully combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together beautifully. The salad will keep well in the refrigerator for up to 2 days, though it's best enjoyed fresh when the vegetables are at their crispest.
Optional Step 4: Finish with Olive Oil
Before serving, drizzle the salad with 1 tablespoon extra-virgin olive oil. This adds a luxurious finish and helps balance the tangy dressing. Toss gently to distribute the oil evenly. The salad should now have a perfect balance of crisp vegetables, creamy dressing, and bright acidity.
Serve immediately or let it sit for another 15 minutes to allow the flavors to fully develop. This salad pairs beautifully with grilled meats, sandwiches, or as a refreshing side dish for any meal.
Pro Tips For Making Cucumber Salad Recipe With Mayonnaise And Vinegar
- CHOP CELERY SMALLER THAN YOU THINK: You’ll see recipes say “dice” celery, but trust me—tiny, almost briny bits make this salad. I used to cut it into big chunks, and the texture felt uneven. Now I go for ¼-inch pieces so every bite has that crisp, tangy punch.
- LET THE VINEGAR SIT FOR 10 MINUTES: Mixing vinegar and mayo straight away makes the salad taste harsh. Stir the two together first, then let it rest—yes, even if you’re impatient. The acid mellows out, and the flavors blend smoother. (I know, I know, but trust the process.)
- SALT THE CUCUMBERS BEFORE DRAINING: Skip this, and the salad tastes bland. Toss sliced cucumbers with ½ teaspoon salt and let them sit for 5 minutes before draining. It pulls out excess water, so the dressing actually clings instead of pooling at the bottom.
- SWAP ICE VINEGAR FOR APPLE CIDER: Store-bought vinegar can taste harsh. Warm a splash of apple cider vinegar in a pan for 30 seconds—just enough to evaporate some alcohol—and cool it. The result is richer, with a deeper tang that cuts through the mayo without overpowering.
Common mistakes when making great cucumber salad recipe with mayonnaise and vinegar
Over-Slicing Vegetables
Thin slices are key, but going too thin—under ⅛-inch—turns cucumbers mushy within 30 minutes. I’ve seen people use a mandoline on 1/16-inch settings, which sacrifices texture. Stick to ¼-inch for celery and ⅛-inch for cucumbers to maintain that satisfying crunch. 🥒
Skipping the Seed Removal
Leaving cucumber seeds in makes the salad watery and unappetizing. Use a spoon to scoop them out after slicing—this is non-negotiable. I once forgot and ended up with a soggy mess after 1 hour in the fridge. Trust me, the extra 2 minutes of effort makes all the difference.
Over-Mixing the Dressing
Vigorously stirring the dressing can incorporate air, making it separate later. Whisk just until combined—no need for 2 minutes of vigorous mixing. A gentle fold with a spatula keeps the mayo emulsified. I’ve ruined batches by overworking it, leading to a greasy, unappetizing texture.
Using Low-Quality Mayo
Cheap mayo with additives or water breaks down faster, causing separation. Invest in Duke’s or Hellmann’s for stability. I’ve tried store-brand mayo, and while it works, the texture suffers after 12 hours. Full-fat mayo is worth the splurge for this salad.
Not Chilling Long Enough
Rushing to serve after 15 minutes means flavors won’t meld properly. Let it rest 30 minutes—this is when the dressing clings to the veggies and the dill’s aroma really shines. I’ve served it too soon, and the celery stayed bland and separate.
Adding Dressing Too Late
Tossing the dressing in right before serving keeps the veggies crisp, but adding it too early (over 2 hours) makes them soggy. I learned this the hard way at a picnic—by lunchtime, the salad was a sad, watery pile.
Add the dressing just before serving or 30 minutes ahead if refrigerated.
Nutrition facts
Frequently asked questions
Can I make this cucumber salad without celery crowns?
If you can't find celery crowns, use regular celery stalks or even ¼-inch slices of fennel for a similar crunch. For a different texture, try thinly sliced red onion or bell peppers. The key is maintaining that crisp contrast—just adjust the quantity to keep the same ratio (about 1 cup chopped veggies per 2 cucumbers).
How can I make this salad less creamy?
Swap half the mayo for Greek yogurt or sour cream to lighten the texture while keeping it creamy. For a tangier, non-creamy version, reduce mayo to ¼ cup and increase vinegar to 3 tablespoons, adding a splash of lemon juice. This creates a more vinaigrette-style dressing that still clings beautifully.
What's the best way to keep this salad crisp for hours?
For maximum crunch, add a quick 30-second cold water rinse right before serving—this rejuvenates the veggies. Store in an airtight container with parchment paper between layers, and keep it chilled. If making ahead, prepare the dressing separately and toss it in just 15 minutes before serving to prevent sogginess.
Can I use this dressing on other vegetables?
This dressing works wonderfully on avocado slices, radishes, or green beans! For heartier veggies like carrots or zucchini, add ½ teaspoon of sugar to balance their natural sweetness. The key is to use vegetables with a firm texture—avoid leafy greens as they'll wilt. Try it on grilled asparagus for a unique twist!
Why did my dressing separate?
Dressing separates when air is incorporated (from over-mixing) or when using low-quality mayo. To fix it, whisk vigorously or use a fork to recombine. For prevention: whisk gently until just combined, use full-fat mayo, and avoid adding liquid ingredients (like lemon juice) until the very end. Chill the dressing for 10 minutes after making to help stabilize it.