Creamy Cucumber Dill Salad (Printable Version)

Crisp cucumbers tossed in a creamy dill dressing, perfect for summer picnics or as a light dish.

# 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

# How to Make It:

01 - Combine thinly sliced English cucumbers and red onion in a large mixing bowl.
02 - Whisk together sour cream, mayonnaise, vinegar, dill, sugar, garlic powder, salt, and pepper in a separate bowl until smooth.
03 - Pour the dressing over the vegetables and toss gently to ensure even coverage.
04 - Cover the bowl and refrigerate for a minimum of 30 minutes to meld flavors.
05 - Serve the salad cold, garnished with additional fresh dill if desired.

# Expert Tips:

01 -
  • The creamy dressing clings to crisp cucumbers, making every bite a cool escape from the heat.
  • It comes together in minutes—perfect for those days when you don't want to fuss and just want something delicious.
02 -
  • Don’t overdress—too much creamy sauce will drown out the crispness of the cucumbers.
  • Letting the salad sit in the fridge longer than a day will make the cucumbers watery; fresh is definitely best.
03 -
  • Salting cucumber slices for a few minutes and patting dry can keep the salad from getting watery.
  • Fresh dill always trumps dried—you’ll notice the difference in aroma and taste.
Go Back