Creamy Cucumber Dill Salad (Printable)

Cool cucumbers and dill blend in a creamy dressing for a flavorful vegetarian side, perfect for warm weather.

# Ingredient List:

→ 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

# Directions:

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 the mixture is smooth and well blended.
03 - Pour the prepared dressing over the cucumbers and red onion. Toss gently to ensure the vegetables are evenly coated.
04 - Cover the bowl and refrigerate for a minimum of 30 minutes to allow flavors to meld.
05 - Serve chilled, garnished with additional fresh dill if desired.

# Expert Tips:

01 -
  • The tangy dill dressing clings to the cucumbers and practically tastes like summer in a bowl.
  • This salad is so quick to make, you’ll be done before you have time to worry about the weather turning your kitchen sticky.
02 -
  • Don’t skip chilling or the flavors won’t meld—once I rushed it, the salad tasted a little flat.
  • Swapping in Greek yogurt makes the salad tangier and a bit lighter, which I used once for a healthier picnic spread.
03 -
  • Always slice cucumbers thinly for more even dressing coverage.
  • A dash more vinegar wakes up the salad if it tastes too muted—it’s a small change, but made all the difference at a crowded dinner party.
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