I’ve been making this creamy cucumber salad for years, and it’s always the first bowl to empty at summer potlucks! The tangy Miracle Whip dressing mixed with fresh cucumbers creates the perfect balance of creamy and crunchy that keeps everyone coming back for seconds. It’s so simple to throw together, and the hint of dill really makes all the flavors pop.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 70-75 minutes |
| Level of Difficulty | Easy |
| Servings | 5 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 740-820
- Protein: 3-5 g
- Fat: 48-54 g
- Carbohydrates: 70-78 g
Ingredients
For the dressing:
- 1 cup Miracle Whip salad dressing
- 3 tablespoons sugar
- 4 teaspoons apple cider vinegar
- 3/4 teaspoon dried dill
- 3/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/8 teaspoon celery seed
For the salad base:
- 4 cucumbers (peeled and sliced into 1/4-inch rounds)
- 4 scallions (thinly sliced)
Step 1: Prepare the Cucumbers and Scallions
- 4 cucumbers, peeled
- 4 scallions
Peel the cucumbers and slice them into 1/4-inch rounds—uniform thickness ensures even marinating and consistent texture throughout the salad.
Thinly slice the scallions, keeping the white and light green parts separate from the darker green tops; you'll add the tops at the end for fresher flavor.
Set both aside while you prepare the dressing.
Step 2: Build the Dressing Base
- 1 cup Miracle Whip salad dressing
- 3 tablespoons sugar
- 4 teaspoons apple cider vinegar
- 3/4 teaspoon dried dill
- 3/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/8 teaspoon celery seed
In a large bowl, whisk together the Miracle Whip, sugar, and apple cider vinegar until smooth and well combined.
Add the dried dill, salt, freshly cracked black pepper, and celery seed, stirring until all the seasonings are evenly distributed throughout the dressing.
I like to taste the dressing at this point and adjust the vinegar or salt if needed—it should be tangy and slightly sweet.
Step 3: Combine and Marinate
- cucumber slices from Step 1
- white and light green scallion parts from Step 1
- dressing mixture from Step 2
- dark green scallion tops reserved from Step 1
Add the sliced cucumbers and the white parts of the scallions to the dressing from Step 2, folding gently until everything is evenly coated.
Transfer to the refrigerator and chill for at least 1 hour so the cucumbers absorb the flavors and become lightly pickled.
Just before serving, fold in the reserved dark green scallion tops to keep their color and fresh flavor bright.
Tangy Cucumber Salad with Miracle Whip
Ingredients
Method
- Peel the cucumbers and slice them into 1/4-inch rounds—uniform thickness ensures even marinating and consistent texture throughout the salad. Thinly slice the scallions, keeping the white and light green parts separate from the darker green tops; you'll add the tops at the end for fresher flavor. Set both aside while you prepare the dressing.
- In a large bowl, whisk together the Miracle Whip, sugar, and apple cider vinegar until smooth and well combined. Add the dried dill, salt, freshly cracked black pepper, and celery seed, stirring until all the seasonings are evenly distributed throughout the dressing. I like to taste the dressing at this point and adjust the vinegar or salt if needed—it should be tangy and slightly sweet.
- Add the sliced cucumbers and the white parts of the scallions to the dressing from Step 2, folding gently until everything is evenly coated. Transfer to the refrigerator and chill for at least 1 hour so the cucumbers absorb the flavors and become lightly pickled. Just before serving, fold in the reserved dark green scallion tops to keep their color and fresh flavor bright.