Creamy Cucumber Dill Salad (Printer-Friendly)

A crisp cucumber salad in creamy dill dressing. Cool, tangy, and ideal for summer meals or as a light vegetarian side.

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

# How to Prepare:

01 - Arrange sliced 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 the mixture is smooth and homogeneous.
03 - Pour dressing over cucumbers and onions. Gently toss until vegetables are thoroughly coated.
04 - Cover and refrigerate for at least 30 minutes to enhance flavor integration.
05 - Present chilled, optionally garnished with additional fresh dill.

# Expert Advice:

01 -
  • The dressing has a tangy punch that feels like a secret summer weapon.
  • It’s quick to pull together and instantly refreshing—a favorite for picnics and lazy evenings.
02 -
  • If you skip chilling, the salad tastes sharp and runny—let it rest to mellow flavors.
  • Soaking onion slices in ice water for ten minutes tones down their bite and keeps the salad refreshing.
03 -
  • Don’t slice cucumbers too early—they’ll lose their crispness.
  • Go light on salt at first; adjust after chilling since cucumbers release water.
Go Back