Creamy Cucumber Dill Salad (Print)

Crisp cucumbers tossed in dill and creamy dressing for a refreshing, light summer side.

# Ingredients:

→ 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

# Instructions:

01 - Slice the English cucumbers and red onion thinly. Place them 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 dressing over the cucumbers and onions. Toss gently to ensure an even coating.
04 - Cover and refrigerate for at least 30 minutes so the flavors develop.
05 - Serve chilled, optionally garnished with additional fresh dill.

# Pro Tips:

01 -
  • This salad keeps its cool even in the hottest weather—perfect for picnics or last-minute backyard gatherings.
  • The dill-flecked dressing clings to every slice & the sweet onions add a little zip, making it unexpectedly addictive.
02 -
  • If you skip chilling, the salad won't taste as balanced—the texture and flavor need that pause.
  • Fresh dill gives a brighter note than dried, but using too much can make the salad overpowering.
03 -
  • Let the salad sit at least thirty minutes in the fridge—the transformation in taste is worth it.
  • Always slice the onions as thinly as possible; thick pieces overpower the creamy dressing.
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