Creamy Cucumber Dill Salad (Print Version)

Cool cucumbers, dill, and tangy dressing unite for a refreshing summer side with crisp, creamy texture.

# 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 sugar
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - Combine 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 black pepper until smooth.
03 - Pour the prepared dressing over the cucumbers and onions. Gently toss until vegetables are thoroughly coated.
04 - Cover and refrigerate the salad for at least 30 minutes to allow flavors to develop.
05 - Transfer to a serving dish and garnish with additional fresh dill if desired. Serve chilled.

# Expert Advice:

01 -
  • This salad stays crisp even after the dressing thanks to a trick I stole from a chef friend: salting the cucumbers beforehand if you have time.
  • It brings real vibrancy to a plate with just a few minutes of effort, making you look like the friend who always knows what to serve.
02 -
  • If you skip the chilling step, the flavors won’t fuse and the onions might taste too sharp.
  • Letting the salad sit too long can make it watery—twenty-four hours is really the max for best texture.
03 -
  • Using a mandoline makes cucumber slices perfectly thin in seconds—just watch your fingers.
  • Chill your mixing bowl before assembling for an even colder, crispier result.
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