35 Delicious Cucumber Mayonnaise Salad Recipes for Every Occasion

For those sweltering summer days when you crave something cool and creamy, cucumber mayonnaise salads are the ultimate lifesaver. Whether you’re hosting a backyard barbecue, packing a picnic lunch, or just need a quick weeknight side, these refreshing recipes offer endless versatility. From classic combinations to creative twists, get ready to discover your new favorite dish that’s sure to impress at any gathering!

Creamy Cucumber and Dill Mayonnaise Salad

A quiet afternoon like this always brings me back to simple pleasures, the kind that don’t need fanfare or fuss, just a bowl of something cool and creamy to savor slowly. This cucumber salad feels like a gentle whisper in the kitchen, a reminder that some of the best moments are made with just a few ingredients and a little patience.

Ingredients

English cucumber – 1 large
Mayonnaise – ½ cup
Fresh dill – 2 tbsp, chopped
White vinegar – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Wash the English cucumber thoroughly under cold running water to remove any dirt or wax.
2. Slice the cucumber into ⅛-inch thick rounds using a sharp knife or mandoline for even thickness.
3. Place the cucumber slices in a colander and sprinkle with ½ teaspoon of salt, tossing gently to coat evenly.
4. Let the salted cucumbers drain over a bowl or sink for 20 minutes to draw out excess moisture, which prevents a watery salad.
5. While cucumbers drain, finely chop 2 tablespoons of fresh dill leaves, avoiding the tough stems for better texture.
6. In a medium mixing bowl, combine ½ cup mayonnaise, 1 tablespoon white vinegar, and the chopped dill.
7. Whisk the mayonnaise mixture vigorously for 1 minute until smooth and fully blended.
8. Pat the drained cucumber slices completely dry with paper towels to ensure the dressing clings well.
9. Add the dried cucumber slices to the mayonnaise mixture and fold gently with a spatula to coat evenly without crushing.
10. Season the salad with ¼ teaspoon black pepper and stir once more to distribute the flavors.
11. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
12. Stir the salad gently before serving to redistribute any settled dressing.
Kindly creamy with a subtle tang, this salad holds its crispness beautifully against the rich mayonnaise. The dill whispers through each bite, bright and herbaceous, while the cucumbers stay refreshingly firm. Try it tucked into pita pockets with grilled chicken or simply scooped onto crackers for a light, satisfying crunch.

Summer Fresh Cucumber Tomato Mayo Salad

Years from now, I imagine I’ll still remember this salad—the way the cucumbers release their cool, watery crunch, and the tomatoes bleed just enough to tint the mayo pink. It’s the kind of simple, honest food that feels like a quiet exhale on a warm afternoon.

Ingredients

– Cucumbers – 2 large
– Tomatoes – 3 medium
– Mayonnaise – ½ cup
– Salt – 1 tsp
– Black pepper – ¼ tsp

Instructions

1. Wash 2 large cucumbers and 3 medium tomatoes under cool running water.
2. Pat the cucumbers and tomatoes completely dry with a clean kitchen towel to prevent the salad from becoming watery.
3. Trim the ends off the cucumbers and slice them into ¼-inch thick rounds.
4. Core the tomatoes and cut them into ½-inch chunks.
5. Place the cucumber slices and tomato chunks in a large mixing bowl.
6. Sprinkle 1 tsp salt and ¼ tsp black pepper evenly over the vegetables.
7. Gently toss the vegetables with your hands or a spatula to coat them in the seasonings.
8. Let the vegetables sit at room temperature for 10 minutes to allow the salt to draw out excess moisture.
9. Measure ½ cup mayonnaise into a small bowl.
10. Drain any accumulated liquid from the vegetable bowl to keep the salad from getting soggy.
11. Add the mayonnaise to the vegetables.
12. Fold everything together with a spatula until the mayonnaise evenly coats each piece. Now, the salad is ready to serve. Not everyone thinks to let salted vegetables rest before dressing, but it makes all the difference—keeping each bite crisp and distinct. For a subtle twist, try chilling the bowl in the freezer for 5 minutes beforehand; it helps the salad stay cooler longer. The final texture is a lovely balance—creamy, juicy, and crisp all at once. Nestle it alongside grilled chicken or scoop it onto toasted sourdough for a quick, open-faced sandwich that tastes like summer itself.

Crunchy Cucumber and Radish Mayonnaise Mix

Unfolding the crisp vegetables onto the cutting board this afternoon, I remembered how simple pleasures often hide in plain sight—this humble combination of cucumber and radish, bound by creamy mayonnaise, feels like a quiet discovery. Using just a few ingredients, it comes together in moments, yet offers a refreshing crunch that lingers gently on the palate.

Ingredients

– English cucumber – 1 large
– Radishes – 6 medium
– Mayonnaise – ¼ cup
– Lemon juice – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Wash the English cucumber and radishes thoroughly under cold running water to remove any dirt.
2. Pat the cucumber and radishes completely dry with a clean kitchen towel to prevent the salad from becoming watery.
3. Trim both ends off the cucumber and slice it into thin, uniform rounds approximately ⅛-inch thick using a sharp knife.
4. Trim the tops and roots from the radishes and slice them into thin rounds matching the cucumber’s thickness for even texture.
5. Place the sliced cucumber and radishes in a medium mixing bowl.
6. Sprinkle the salt evenly over the vegetables and toss gently with your hands to coat; let sit for 10 minutes to draw out excess moisture.
7. After 10 minutes, squeeze the cucumber and radish slices gently over the sink to remove the released liquid, which helps keep the salad crisp.
8. Return the drained vegetables to the dry mixing bowl.
9. Add the mayonnaise, lemon juice, and black pepper to the bowl.
10. Fold everything together with a spatula until the vegetables are evenly coated with the creamy mixture, being careful not to crush the slices.
11. Taste and adjust seasoning only if needed, as the salt was already added in step 6.
12. Transfer the mixture to a serving dish and refrigerate for at least 15 minutes to allow the flavors to meld and the salad to chill. You’ll know it’s ready when the edges of the vegetables appear slightly softened and the mayonnaise has set.
13. Serve chilled directly from the refrigerator. Yielded from this simple process, the salad offers a cool, creamy contrast to the vegetables’ peppery bite, with the lemon brightening each forkful. Try spooning it over grilled chicken or scooping it onto toasted baguette slices for a light, satisfying crunch that feels both familiar and new.

Classic Cucumber Egg Mayonnaise Blend

Holding this simple bowl of cucumber and egg salad feels like opening a forgotten recipe card from my grandmother’s kitchen. Here in the quiet morning light, I’m reminded how these humble ingredients can create something so comforting and complete. Sometimes the most nourishing meals are the ones that ask for so little yet give so much in return.

Ingredients

• Large eggs – 4
• English cucumber – 1
• Mayonnaise – ⅓ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place 4 large eggs in a single layer at the bottom of a medium saucepan.
2. Fill the saucepan with cold water until eggs are submerged by 1 inch.
3. Bring water to a rolling boil over high heat, which should take about 8-10 minutes.
4. Once boiling, immediately remove saucepan from heat and cover with a tight-fitting lid.
5. Let eggs sit in the hot water for exactly 12 minutes for perfectly cooked yolks.
6. While eggs cook, peel the English cucumber and slice it lengthwise into quarters.
7. Use a spoon to scrape out and discard the watery seed core from each cucumber quarter.
8. Chop the seeded cucumber into ¼-inch pieces and place in a medium mixing bowl.
9. Prepare an ice bath by filling a large bowl with equal parts ice and cold water.
10. Transfer the cooked eggs directly from the hot water to the ice bath using a slotted spoon.
11. Let eggs chill in the ice bath for at least 5 minutes until completely cool to the touch.
12. Peel the cooled eggs under cold running water to help remove shells cleanly.
13. Chop the peeled eggs into ½-inch pieces and add to the bowl with cucumber.
14. Add ⅓ cup mayonnaise, ½ teaspoon salt, and ¼ teaspoon black pepper to the bowl.
15. Gently fold all ingredients together until just combined, being careful not to overmix.
16. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

On warm afternoons, I love how the crisp cucumber provides refreshing contrast to the creamy egg mixture. The gentle pepper notes dance across the palate while the chilled temperature makes it perfect for stuffing into pita pockets or spreading over toasted sourdough. This humble blend somehow manages to feel both light and satisfying, like a cool breeze on a summer day.

Herbed Cucumber and Avocado Mayo Delight

Cradling this simple creation feels like holding summer in my hands—cool, creamy, and quietly satisfying on a warm afternoon when the kitchen offers gentle refuge. Sometimes the most comforting meals emerge from just a few ingredients, prepared with care and eaten slowly.

Ingredients

Cucumber – 1 large
Avocado – 1 ripe
Mayonnaise – ¼ cup
Fresh dill – 2 tbsp, chopped
Lemon juice – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Wash the cucumber thoroughly under cool running water.
2. Peel the cucumber completely using a vegetable peeler.
3. Cut the cucumber in half lengthwise with a sharp knife.
4. Use a small spoon to scrape out and discard all the seeds from each cucumber half.
5. Chop the seeded cucumber into ¼-inch cubes and place them in a medium mixing bowl.
6. Cut the avocado in half lengthwise around the pit and twist to separate the halves.
7. Carefully strike the pit with a chef’s knife blade and twist to remove it.
8. Scoop the avocado flesh from both halves using a spoon.
9. Add the avocado to the bowl with the cucumber.
10. Mash the avocado and cucumber together with a fork until mostly smooth but with some small chunks remaining.
11. Add the mayonnaise, chopped dill, lemon juice, salt, and black pepper to the bowl.
12. Stir all ingredients together gently until fully combined.
13. Cover the bowl tightly with plastic wrap.
14. Refrigerate the mixture for at least 30 minutes to allow flavors to meld.
15. Remove from refrigerator and give one final stir before serving.

Nothing quite compares to the cool creaminess that unfolds with each bite, the avocado lending its rich texture while the cucumber provides refreshing crispness. Try spreading it on toasted sourdough for breakfast or using it as a dip for vegetable crudités—the gentle herbal notes make it wonderfully versatile.

Asian-Inspired Cucumber Peanut Mayonnaise Slaw

This quiet afternoon, I find myself craving something crisp and cool, something that bridges the gap between a salad and a comforting side. There’s a gentle simplicity in preparing this Asian-inspired cucumber peanut mayonnaise slaw, a dish that feels both familiar and new.

Ingredients

Cucumber – 1 large
Mayonnaise – ½ cup
Rice vinegar – 2 tbsp
Soy sauce – 1 tbsp
Peanuts – ¼ cup

Instructions

1. Wash the large cucumber thoroughly under cold running water.
2. Use a sharp knife to slice the cucumber into thin, uniform rounds, approximately ⅛-inch thick, for even texture.
3. Place the sliced cucumber in a large mixing bowl.
4. Add the ½ cup of mayonnaise to the bowl with the cucumber.
5. Pour the 2 tablespoons of rice vinegar over the mayonnaise and cucumber.
6. Add the 1 tablespoon of soy sauce to the mixture.
7. Use a spatula to gently fold all ingredients together until the cucumber slices are evenly coated, being careful not to crush the delicate slices.
8. Roughly chop the ¼ cup of peanuts into small pieces using a chef’s knife.
9. Sprinkle the chopped peanuts over the dressed cucumber slaw.
10. Let the slaw rest in the refrigerator for 15 minutes to allow the flavors to meld and the cucumbers to slightly soften.

The creamy mayonnaise clings to each crisp cucumber slice, while the rice vinegar provides a bright counterpoint that keeps the dish feeling light. I love how the salty peanuts offer little bursts of texture and flavor, making this slaw perfect tucked into lettuce cups or served alongside grilled chicken for a complete, satisfying meal.

Savory Cucumber Bacon Mayo Toss

Just sitting here with my afternoon tea, thinking about how some of the simplest combinations can feel like such a comfort. This little toss of ingredients came to me on one of those quiet evenings when the kitchen felt more like a sanctuary than a workspace.

Ingredients

– English cucumber – 1 large
– Thick-cut bacon – 6 slices
– Mayonnaise – ½ cup
– Fresh dill – 2 tbsp chopped
– Black pepper – ½ tsp

Instructions

1. Arrange bacon slices in a single layer on a cold baking sheet.
2. Place the baking sheet in a cold oven, then set temperature to 400°F and bake for 18-22 minutes until bacon is crispy and deeply browned.
3. Transfer cooked bacon to a paper towel-lined plate to drain excess grease, reserving 1 tablespoon of bacon drippings in a small bowl.
4. While bacon cools, slice the English cucumber lengthwise into quarters, then crosswise into ½-inch pieces.
5. Crumble the cooled bacon into small, bite-sized pieces using your hands.
6. Combine mayonnaise, reserved bacon drippings, and chopped dill in a medium mixing bowl, whisking until fully incorporated.
7. Add cucumber pieces and crumbled bacon to the dressing mixture.
8. Gently toss all ingredients together until cucumber is evenly coated with dressing.
9. Season the mixture with black pepper, folding gently to distribute evenly.
10. Let the toss rest at room temperature for 10 minutes before serving to allow flavors to meld.

But what stays with me is the way the cool crispness of cucumber plays against the salty bacon, all bound together by that creamy, herb-kissed dressing. I’ve found it’s particularly lovely spooned over toasted sourdough or served alongside grilled chicken, where its refreshing quality really shines through.

Tangy Cucumber and Lime Mayonnaise Infusion

Lately, I’ve been craving something that cuts through the richness of everyday meals, a bright note to lift the spirit. This simple infusion came to me on a quiet afternoon, the kind where small kitchen experiments feel like gentle discoveries. It’s a humble way to add a fresh, tangy spark to sandwiches, grilled vegetables, or even as a dip for crisp chips.

Ingredients

– Mayonnaise – 1 cup
– English cucumber – ½ cup, finely grated
– Lime – 1, juiced
– Fresh dill – 1 tbsp, finely chopped
– Salt – ¼ tsp

Instructions

1. Cut the English cucumber in half lengthwise and use a spoon to scrape out and discard the watery seeds from one half. 2. Finely grate the deseeded cucumber half using the small holes of a box grater until you have ½ cup of grated cucumber. 3. Place the grated cucumber in the center of a clean, lint-free kitchen towel or several layers of cheesecloth. 4. Gather the edges of the towel and twist tightly over a bowl to squeeze out as much liquid as possible from the cucumber; discard the liquid. 5. In a medium mixing bowl, combine 1 cup of mayonnaise and the squeezed, dried grated cucumber. 6. Cut the lime in half and juice it thoroughly until you have 2 tablespoons of fresh lime juice. 7. Add the 2 tablespoons of fresh lime juice to the mayonnaise and cucumber mixture. 8. Finely chop the fresh dill until you have 1 tablespoon. 9. Add the 1 tablespoon of chopped fresh dill and ¼ teaspoon of salt to the bowl. 10. Use a spatula or whisk to fold and stir all ingredients together until they are fully and evenly combined, about 1 minute. 11. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Creamy and cool with a bright, citrusy zing, this infusion carries the subtle freshness of cucumber and dill. Try it dolloped on grilled fish tacos or spread thickly on a turkey club sandwich for a surprising, lively twist.

Spicy Cucumber Jalapeño Mayo Salad

Zestful moments in the kitchen often arrive unexpectedly, like today when the crisp autumn air outside my window made me crave something both cooling and gently fiery. This simple salad came together as I stood at the counter, slicing cucumbers while remembering summer’s warmth fading into October’s chill. Sometimes the most satisfying dishes are born from such quiet, reflective afternoons.

Ingredients

– English cucumber – 1 large
– Jalapeño – 1
– Mayonnaise – ½ cup
– Lime juice – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Wash the English cucumber thoroughly under cold running water.
2. Slice the cucumber into ¼-inch thick rounds using a sharp knife.
3. Cut the jalapeño in half lengthwise and remove all seeds with a small spoon.
4. Finely mince the deseeded jalapeño until it reaches a confetti-like consistency.
5. Combine mayonnaise, lime juice, salt, and black pepper in a medium mixing bowl.
6. Whisk the dressing ingredients together for 45 seconds until completely smooth and emulsified.
7. Add the minced jalapeño to the dressing mixture and stir to incorporate evenly.
8. Gently fold the cucumber slices into the dressing until each piece is lightly coated.
9. Cover the bowl with plastic wrap and refrigerate for exactly 20 minutes to allow flavors to meld.
10. Remove from refrigerator and give the salad one final gentle stir before serving.
Overtly crisp and cool against the subtle heat, this salad offers textures that dance between the cucumber’s watery crunch and the creamy dressing’s smooth embrace. The jalapeño provides just enough warmth to linger without overwhelming, making it perfect alongside grilled fish or stuffed into pita pockets for a quick lunch. I’ve found it tastes particularly wonderful when served in small ceramic bowls, the white porcelain making the green flecks of jalapeño pop like tiny embers in snow.

Tropical Cucumber Pineapple Mayo Bowl

Sometimes the simplest combinations surprise you most, when crisp cucumber meets sweet pineapple in a creamy embrace that feels like summer captured in a bowl. This quiet assembly requires little more than a knife and a moment of patience, each ingredient contributing its unique voice to the harmony. I found myself making this on a humid afternoon, the coolness of the bowl a gentle relief against the warmth lingering at the window.

Ingredients

– English cucumber – 1 large
– Fresh pineapple – 2 cups, cubed
– Mayonnaise – ½ cup
– Lime juice – 2 tbsp
– Fresh mint leaves – ¼ cup, packed
– Salt – ½ tsp

Instructions

1. Wash the English cucumber under cool running water for 30 seconds.
2. Pat the cucumber completely dry with a clean kitchen towel.
3. Slice the cucumber lengthwise into quarters using a sharp chef’s knife.
4. Scoop out and discard the watery seeds from each cucumber quarter with a spoon.
5. Chop the seeded cucumber into ½-inch cubes.
6. Place the cucumber cubes in a large mixing bowl.
7. Peel the fresh pineapple and remove the core with a pineapple corer or knife.
8. Cut the pineapple flesh into ½-inch cubes, matching the cucumber size.
9. Add the pineapple cubes to the bowl with the cucumber.
10. Measure ½ cup of mayonnaise precisely using a dry measuring cup.
11. Add the mayonnaise to the cucumber and pineapple.
12. Squeeze 2 tablespoons of fresh lime juice directly over the mixture.
13. Stack the fresh mint leaves and slice them thinly into ribbons (chiffonade).
14. Sprinkle the mint ribbons and ½ teaspoon of salt over the bowl contents.
15. Gently fold all ingredients together with a rubber spatula until evenly coated, about 15 folds.
16. Cover the bowl tightly with plastic wrap.
17. Refrigerate the mixture for exactly 20 minutes to allow flavors to meld.
The chilled salad emerges with a creamy yet light texture, the cucumber’s crunch playing against the pineapple’s juicy burst, while the mint lifts each bite with a fresh brightness. Serve it scooped into butter lettuce cups for a handheld lunch, or alongside grilled shrimp for a tropical-inspired dinner that feels both effortless and special.

Greek Style Cucumber Olive Mayo Fusion

Often I find myself craving something that bridges the gap between a crisp salad and a creamy dip, something that feels both nourishing and indulgent. On a quiet afternoon like this, the idea of a Greek Style Cucumber Olive Mayo Fusion came to mind, a simple yet surprisingly satisfying combination that requires little effort but delivers a refreshing, savory punch. It’s the kind of dish that reminds you how a few humble ingredients can create something wonderfully new.

Ingredients

– English cucumber – 1 large
– Pitted Kalamata olives – ½ cup
– Mayonnaise – ¾ cup
– Lemon juice – 2 tbsp
– Fresh dill – 2 tbsp
– Salt – ½ tsp

Instructions

1. Wash the English cucumber thoroughly under cold running water.
2. Pat the cucumber completely dry with a clean kitchen towel to prevent excess water from thinning the mayo.
3. Trim off both ends of the cucumber and discard them.
4. Cut the cucumber in half lengthwise using a sharp knife.
5. Use a spoon to scoop out and discard all the seeds from each cucumber half.
6. Finely dice the deseeded cucumber into ¼-inch cubes.
7. Place the diced cucumber in a medium-sized mixing bowl.
8. Roughly chop the pitted Kalamata olives into small pieces.
9. Add the chopped olives to the bowl with the cucumber.
10. Finely chop the fresh dill until you have 2 tablespoons.
11. Add the chopped dill to the mixing bowl.
12. Pour ¾ cup of mayonnaise into the bowl.
13. Add 2 tablespoons of fresh lemon juice to the mixture.
14. Sprinkle ½ teaspoon of salt evenly over the ingredients.
15. Gently fold all ingredients together with a spatula until just combined to avoid crushing the cucumber.
16. Cover the bowl tightly with plastic wrap.
17. Refrigerate the mixture for at least 30 minutes to allow the flavors to meld and the cucumber to soften slightly.
18. Stir the mixture once more before serving to redistribute any settled juices.

Every bite of this fusion offers a delightful contrast: the cool, crisp cucumber against the briny, rich olives, all bound by the creamy, tangy mayo. The texture is wonderfully chunky yet smooth, making it perfect as a sandwich spread, a dip for pita chips, or even spooned over grilled chicken for a quick, elegant twist.

Zesty Cucumber and Lemon Mayonnaise Medley

Gently, I find myself drawn to the quiet simplicity of this medley, where crisp cucumbers meet the bright tang of lemon mayonnaise in a dance of refreshing flavors that feels like a peaceful afternoon captured in a bowl.

Ingredients

– English cucumber – 1 large
– Mayonnaise – ½ cup
– Lemon – 1
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Wash the English cucumber thoroughly under cold running water.
2. Pat the cucumber completely dry with a clean kitchen towel.
3. Slice the cucumber into ¼-inch thick rounds using a sharp knife.
4. Place the cucumber slices in a medium mixing bowl.
5. Cut the lemon in half crosswise using a knife.
6. Squeeze both lemon halves over a small bowl to extract 2 tablespoons of fresh juice, straining out any seeds with your fingers.
7. Add the ½ cup of mayonnaise to the lemon juice in the small bowl.
8. Whisk the mayonnaise and lemon juice together vigorously for 30 seconds until fully combined and slightly thickened.
9. Pour the lemon mayonnaise mixture over the cucumber slices in the mixing bowl.
10. Sprinkle the ½ teaspoon of salt and ¼ teaspoon of black pepper evenly over the cucumbers and dressing.
11. Gently toss everything together with a large spoon until all cucumber slices are evenly coated.
12. Cover the bowl tightly with plastic wrap and refrigerate for exactly 20 minutes to allow flavors to meld.
13. Remove the bowl from the refrigerator and give the medley one final gentle stir before serving.

Soft cucumber slices provide a cool, crisp texture against the creamy, tangy dressing that clings lightly to each piece. Serve this medley chilled alongside grilled fish, or spoon it over toasted baguette slices for a quick, elegant appetizer that tastes like summer stillness.

Conclusion

Ready to refresh your meals? These 35 cucumber mayonnaise salad recipes offer endless inspiration for potlucks, picnics, or quick weeknight sides. We hope you find a new favorite—try one today and let us know which you love in the comments! Don’t forget to share this roundup on Pinterest so fellow home cooks can enjoy these tasty ideas too.