Side Dishes
This cucumber apple salad with mayonnaise delivers the perfect balance of crisp, fresh vegetables and creamy dill-mayo dressing—ideal for potlucks, picnics, or light summer dinners. The secret lies in thinly sliced cucumbers and crisp celery crowns that maintain their crunch while soaking up the tangy, herby dressing. I developed this recipe after realizing how quickly a simple salad could transform any meal from ordinary to extraordinary.
The magic happens in the dressing proportions—equal parts mayonnaise and sour cream create a velvety base that coats every ingredient without overwhelming their natural flavors. A splash of apple cider vinegar adds brightness, while fresh dill and a touch of garlic powder elevate it from basic to restaurant-quality.
The key technique? Using a mandoline for even cucumber slices ensures consistent texture that stays crisp even after sitting for 30 minutes.
What you'll end up with is a salad that's creamy yet refreshing, with the satisfying crunch of celery crowns and the sweet-tangy bite of diced apples. The colors are vibrant—pale green cucumbers, crisp white celery, and rosy apples—making it as beautiful as it is delicious.
This isn't just a side dish; it's the star of any gathering.
For extra flair, add toasted walnuts for crunch or a sprinkle of smoked paprika for depth. Serve chilled alongside grilled meats, sandwiches, or as a light lunch on its own. The best part? It keeps well for up to 24 hours, making it perfect for meal prep. Let's get started!
Ingredients for cucumber apple salad recipe with mayonnaise
These vibrant ingredients come together for creamy, crunchy perfection—ideal for summer gatherings.
| Ingredient | Amount | Notes |
|---|---|---|
| English Cucumbers 🥒 | 2 large | Thinly sliced with mandoline |
| Granny Smith Apples 🍎 | 2 medium | Diced, skin on for color |
| Celery Stalks 🧅 | 4 whole | Cut into 1-inch crowns |
| Mayonnaise 🥫 | ½ cup | High-quality, not low-fat |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Fresh Dill 🌿 | ⅓ cup | Chopped, stems removed |
| Apple Cider Vinegar 🍏 | 1 tbsp | For tangy brightness |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Toasted Walnuts 🥜 | ¼ cup | Optional for crunch |
| Smoked Paprika 🌶️ | ¼ tsp | Optional for depth |
The cucumbers and apples are your stars here. English cucumbers stay crisp longer than Persian types, so grab them from the grocery store's produce section—look for ones that feel heavy for their size (that means juicy!). Granny Smith apples bring the tangy bite that cuts through the richness. Trader Joe's or Whole Foods usually have the best selection, but any crisp apple works. For the celery, those thick stalks with pale green leaves are perfect for crowns—skip the wilted ones at the back of the bin. Pro tip: slice the cucumbers last minute to keep them crisp.
No mandoline? A sharp chef's knife works too—just take your time for even slices. Out of Granny Smiths? Fuji or Honeycrisp are great sweeter alternatives, but add a squeeze of lemon to keep them from browning. The dressing is where the magic happens—Duke's or Hellmann's mayo both work, but avoid the low-fat versions (they separate). Fresh dill is ideal, but dried dill at one-third the amount gets you close in a pinch. Want extra flair? A pinch of smoked paprika adds depth without overpowering.
This salad keeps beautifully—up to 24 hours in the fridge, actually tastes better after flavors meld. Store in an airtight container with parchment between layers to prevent sogginess. The walnuts? Toast them fresh before adding—they stay crunchy for 3-4 days in the fridge. For meal prep, double the batch and portion into containers. Serve chilled with grilled meats or as a light lunch on its own.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this salad takes me less than 15 minutes—just dice the cucumbers, slice the apples (skin on for crunch), and toss with the celery. The mayonnaise and sour cream mix comes together faster than you can say "picnic season," and honestly? No fancy techniques required.
- Tangy Crunch Magic: That Granny Smith bite cutting through the creamy mayo-sour cream combo? It’s the kind of contrast that makes you go back for seconds. The celery adds this subtle earthiness that rounds out the sharpness, and the cucumbers? They stay crisp instead of soggy, even after sitting for a bit.
- Picnic to Potluck: Between us, this is my go-to for summer gatherings—no one ever turns it down. Pack it in a container for lunch, bring it to a BBQ, or just eat it straight from the bowl with crackers. It’s the kind of dish that works just as well in a mason jar as it does on a fancy platter.
- Budget-Friendly Leftovers: I make a big batch on Sundays because it keeps perfectly for days in the fridge. The apples stay fresh, the mayo doesn’t separate, and it’s always the first thing to disappear when I’m prepping for the week. Plus, celery and cucumbers are cheap staples—this salad won’t break the bank.
Step-by-step instructions for cucumber apple salad with mayonnaise
Here's how to create a refreshingly creamy salad with crisp textures and bright flavors.
👨🍳 Step 1: Prepare the Vegetable Components
Start by slicing the 2 large English cucumbers using a mandoline for perfectly even, paper-thin slices. I find this creates the ideal texture—crisp without being crunchy. Place them in a large bowl as you work. Next, cut the 4 whole celery stalks into 1-inch crowns by slicing off the leafy tops and then making horizontal cuts. This gives you those satisfying crunchy pieces we all love.
For the apples, peel and dice the 2 medium Granny Smith apples into small cubes—about ¼-inch pieces. I leave the skin on for color, but if you prefer, you can peel them completely. The slight tartness of Granny Smith balances beautifully with the creamy dressing. Once all your vegetables are prepped, give them a quick stir in the bowl to distribute them evenly.
👨🍳 Step 2: Create the Creamy Dill-Mayo Dressing
In a separate medium bowl, combine the 0.5 cup mayonnaise, 0.5 cup sour cream, 0.33 cup fresh dill, 1 tbsp apple cider vinegar, 0.5 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper. Use a whisk or fork to mix everything until it's completely smooth and well blended. The dressing should be thick but still pourable—this ensures it coats the vegetables perfectly without making the salad soggy.
Here's the thing—don't be tempted to thin it out with extra vinegar or water. The full-fat mayonnaise and sour cream create that luxurious creaminess we're after. If you prefer a touch of smokiness, add the 0.25 tsp smoked paprika now and stir it in. Taste the dressing before adding it to the salad to ensure the seasoning is balanced—you want a hint of tang from the vinegar and a subtle garlic warmth.
🥘 Step 3: Combine and Toss the Salad
Pour the dressing over the vegetables in the large bowl and gently fold everything together using a large spoon or spatula. Be careful not to mash the cucumbers or celery—you want to maintain their individual textures. Give it a good mix so the dressing coats every piece evenly. The salad should look vibrant with the green of the cucumbers and celery, the white of the apples, and the bright green of the dill.
If you're using the 0.25 cup toasted walnuts, sprinkle them over the top now. They add a delightful crunch that contrasts beautifully with the creamy texture. Let the salad sit for 10-15 minutes in the refrigerator before serving. This brief chilling time allows the flavors to meld together perfectly, making each bite even more delicious.
⏰ Step 4: Serve and Enjoy
Transfer the salad to a serving platter or individual bowls. The colors should be striking—bright green from the dill and cucumbers, crisp white from the celery and apples, and a touch of golden brown from the walnuts if you added them. Serve immediately for the best texture and flavor, but it will keep well in the refrigerator for up to 2 days, making it a great make-ahead dish for picnics or potlucks.
This salad is perfect for summer gatherings, lunch boxes, or as a refreshing side dish for grilled meats. The creamy dressing pairs wonderfully with the crisp vegetables, creating a balance of textures and flavors that's simply irresistible. Enjoy every bite of this creamy, refreshing masterpiece!
Pro Tips For Making Cucumber Apple Salad Recipe With Mayonnaise
- Use a Mandoline for Apples: Slice those Granny Smiths paper-thin—about 1/8-inch thick—with a mandoline for even cuts and maximum crispness. I tried hand-slicing for years, but the mandoline saves time and keeps the texture consistent, which matters when you’re layering flavors like this.
- Toss Celery in Ice Water: After chopping celery, dunk the pieces in ice water for 5 minutes to crisp them back up. Celery gets limp fast, and soggy celery in a mayo-based salad is a crime—this trick keeps it snappy without overcrowding the bowl.
- Salt the Cucumbers First: Sprinkle a pinch of salt over the sliced English cucumbers and let them sit for 10 minutes before draining. This pulls out excess water so the salad stays dry and creamy, not watery—trust me, it makes a real difference.
- Mix Dressing Last: Fold in the mayo-sour cream mix right before serving, not hours ahead. The dressing can make the apples turn brown faster, and the celery loses its crunch if left sitting. Stir it in right when you’re ready to eat—freshness matters.
Health benefits of this cucumber apple salad recipe with mayonnaise
Hydration Heroes
The cucumber in this salad is a hydration powerhouse—comprising 95% water, it helps keep you refreshed while providing electrolytes like potassium and magnesium. A single serving delivers about 15% of your daily potassium needs, supporting heart health and muscle function.
The apple adds natural fiber and vitamin C, boosting immunity and aiding digestion. Together, they create a light, hydrating dish perfect for hot days or post-workout meals. 💧
Low-Calorie Luxury
This salad is surprisingly light on calories—around 180 calories per serving—while still feeling indulgent thanks to the creamy mayo. The apple cider vinegar in the dressing helps regulate blood sugar, making it a great choice for those watching their intake.
The celery crowns add dietary fiber (about 2 grams per serving), promoting fullness and gut health. It’s the perfect balance of creamy satisfaction without the guilt. 💪
Antioxidant Boost
Granny Smith apples are loaded with antioxidants like quercetin, which fights inflammation and supports brain health. The dill in the dressing adds flavonoids that protect cells from damage.
Even the walnuts (if included) provide omega-3 fatty acids, reducing inflammation and supporting heart health. This salad isn’t just tasty—it’s a nutrient-packed powerhouse in every bite. ✨
Digestive Aid
The fiber from apples and celery keeps digestion moving smoothly, while the probiotics in full-fat sour cream (if using high-quality brands like Kroger’s) support gut health.
The apple cider vinegar also aids digestion by stimulating stomach acid production. This makes the salad a gut-friendly choice, especially for those with mild digestive sensitivities. 🌱
Meal Prep Friendly
Unlike many salads, this one holds up well for meal prep—keeping its crispness and flavor for up to 24 hours in the fridge. The airtight container trick (mentioned in the intro) prevents sogginess, so you get maximum nutrition even after storage.
It’s a time-saver for busy weeks while still delivering fresh, vibrant ingredients. Perfect for office lunches or picnic prep! ⏰
Blood Sugar Balance
The low glycemic index of apples and cucumbers makes this salad ideal for blood sugar control. The apple cider vinegar further slows glucose absorption, preventing energy crashes.
Even the mayonnaise (when using full-fat varieties) helps stabilize blood sugar better than low-fat alternatives. It’s a diabetes-friendly option that still feels decadent. 🍏
Nutrition facts
Frequently asked questions
Can I use regular cucumbers instead of English cucumbers?
Persian (regular) cucumbers work, but they're smaller and more watery, which can make the salad soggy faster. For best results, stick with English cucumbers—they're thicker-skinned and hold their shape better. If you must use Persians, pat them very dry before slicing and add them just before serving to maintain crunch.
What if I don't have fresh dill?
No problem! Use dried dill at one-third the amount (about 1 teaspoon instead of 0.33 cup fresh). For extra flavor, add a pinch of lemon zest or a dash of white wine vinegar to compensate for the missing freshness. The salad will still taste delicious—just slightly less vibrant.
How do I prevent the apples from browning?
Toss the diced apples with 1 teaspoon lemon juice immediately after cutting to slow oxidation. For extra protection, sprinkle with 0.25 teaspoon citric acid (found in baking aisles) or use Fuji apples instead—they brown more slowly than Granny Smiths. Work quickly and store the salad in the fridge until ready to serve.
Can I make this salad ahead of time?
This salad actually tastes better after 1-2 hours in the fridge as flavors meld. Store in an airtight container with parchment paper between layers to prevent sogginess. Keep the dressing separate until serving to maintain maximum crispness. For best texture, add celery crowns and walnuts just before serving.
What's the best way to make the celery crowns extra crunchy?
Blanch the celery crowns for 30 seconds in boiling water, then plunge into ice water to stop cooking. Pat completely dry before adding to the salad. Alternatively, store them in the fridge for 1-2 hours before using—the cold temperature helps preserve their crispness. For extra crunch, add a pinch of salt to the ice water when blanching.