Creamy Cucumber Dill Salad (Printable Version)

Cool cucumbers and dill tossed in a tangy, creamy dressing for a crisp, refreshing summer 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

# Steps:

01 - Place the sliced cucumbers and red onion in a large mixing bowl.
02 - In a separate bowl, whisk together the sour cream, mayonnaise, vinegar, dill, sugar, garlic powder, salt, and black pepper until smooth and uniform.
03 - Pour the dressing over the cucumbers and red onion. Toss gently with a spatula to coat all vegetables evenly.
04 - Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
05 - Serve chilled, garnished with additional fresh dill as desired.

# Expert Advice:

01 -
  • The sour cream and dill combo is so ridiculously refreshing, you’ll want to spoon the dressing onto everything.
  • This salad comes together faster than you can set the table, leaving you more time to enjoy the sunshine.
02 -
  • If you rush and skip chilling, the dressing won’t cling and the flavors fall flat.
  • Switching to Greek yogurt made my salad taste lighter and more tangy—it also holds up better overnight.
03 -
  • Soaking sliced onion in ice water for five minutes mellows the flavor without losing its crisp bite.
  • Letting the salad rest makes all the difference—the flavors calm down and become smooth together.
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