Creamy Cucumber Dill Salad (Printable Version)

Chilled cucumbers in creamy dill dressing make a refreshingly tangy side, perfect for warm days and casual gatherings.

# What You Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced

→ Dressing

03 - 1/2 cup sour cream
04 - 2 tablespoons mayonnaise
05 - 1 tablespoon white wine vinegar or apple cider vinegar
06 - 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dill
07 - 1 teaspoon granulated sugar
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - Place the sliced English cucumbers and red onion in a large mixing bowl.
02 - In a separate bowl, whisk together sour cream, mayonnaise, vinegar, dill, sugar, garlic powder, salt, and pepper until smooth and well blended.
03 - Pour the dressing over the cucumbers and onion. Toss gently to evenly coat the vegetables.
04 - Cover and refrigerate for at least 30 minutes to let the flavors meld.
05 - Serve chilled, garnished with additional fresh dill if desired.

# Expert Advice:

01 -
  • This salad stays impossibly crisp even after chilling—a secret I wish I’d known sooner.
  • The creamy tangy flavor never overpowers, making it wildly versatile for any summer meal.
02 -
  • If the cucumbers are too thickly sliced, the salad loses its delicate texture and soaks up less dressing.
  • Salting the cucumbers and letting them drain isn't needed with English cucumbers, but regular ones benefit from this extra step to prevent sogginess.
03 -
  • Using a mandoline creates slices so thin the dressing seeps into every bite—just watch your fingers.
  • Whisking the dressing until absolutely smooth keeps the salad from clumping and ensures every vegetable gets coated evenly.
Go Back