Creamy Cucumber Dill Salad (Printable Version)

Cool cucumbers, tangy dill, and creamy dressing combine for a vibrant and refreshing summer side dish.

# 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

# Steps to Follow:

01 - Arrange the thinly sliced cucumbers and red onion evenly in a large mixing bowl.
02 - Whisk together sour cream, mayonnaise, vinegar, dill, sugar, garlic powder, salt, and black pepper until smooth and well blended.
03 - Pour the creamy dill dressing over the cucumbers and onions. Toss gently with a spatula to ensure all vegetables are uniformly coated.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop and combine.
05 - Present the salad chilled, garnishing with additional dill if preferred for aroma and visual appeal.

# Additional Tips::

01 -
  • The chill and creaminess feel like a secret weapon against muggy summer days.
  • It's become my go-to when I need something that disappears at picnics—everyone asks for seconds.
02 -
  • If you skip chilling, the salad tastes incomplete—learned that from impatience.
  • Swapping in Greek yogurt lightens the salad but can make it tangier; it surprised me the first time.
03 -
  • Pat cucumber slices dry with a paper towel for extra crunch—surprisingly, this makes a big difference.
  • Use fresh dill whenever you can; dried works, but the aroma isn't the same.
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