Creamy Cucumber Dill Salad (Printable View)

Crisp cucumbers with tangy dill dressing—ideal for summer as a light, refreshing 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 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 - Add the sliced cucumbers and red onion to 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 and homogeneous.
03 - Pour the prepared dressing over the vegetables. Toss gently to ensure all slices are coated evenly.
04 - Cover the bowl and refrigerate for a minimum of 30 minutes to allow the flavors to develop.
05 - Serve chilled, optionally garnished with additional fresh dill.

# Expert Tips:

01 -
  • This salad stays delightfully crunchy, even after chilling—a little secret for last-minute guests.
  • The creamy dill dressing has just the right balance of tang and freshness, making it hard not to sneak bites before serving.
02 -
  • If you slice the cucumbers too thick, the dressing won't coat them as evenly—I learned this after a first attempt felt clunky.
  • Letting the salad chill really does transform the flavor—even just 30 minutes makes a difference.
03 -
  • Always use freshly chopped dill for the most vivid flavor.
  • Toss the salad gently to keep cucumbers crisp and avoid a watery mess.
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