Creamy Cucumber Dill Salad (Print-Friendly)

Crisp cucumbers blend with creamy, tangy dill dressing for a cool, vibrant summer side, perfect anytime.

# What You'll 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

# Cooking Steps:

01 - Arrange sliced cucumbers and red onion in a spacious mixing bowl.
02 - Combine sour cream, mayonnaise, vinegar, dill, sugar, garlic powder, salt, and black pepper in a separate bowl. Whisk thoroughly until smooth.
03 - Drizzle the dressing over the vegetables and gently toss to ensure even coating.
04 - Cover the bowl and refrigerate for a minimum of 30 minutes.
05 - Present chilled, optionally garnished with additional fresh dill.

# Expert Tips:

01 -
  • The bright, tangy dressing feels like a breeze cutting through summer heat.
  • You can make it minutes before guests arrive—no stress, just fresh flavors.
02 -
  • If you skip chilling, the salad tastes flat and watery—give it time, even if you’re impatient.
  • Once I swapped fresh dill for dried in a pinch, and the salad tasted totally different—use fresh when possible.
03 -
  • Always slice the cucumbers evenly—the salad becomes more elegant and satisfying that way.
  • A dash of lemon zest gives an unexpected brightness that almost steals the show.
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