Creamy Cucumber Dill Salad (Printable)

Cucumber, dill, and creamy dressing create a light, tangy summer dish ideal for picnics or barbecues.

# What You 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 sour cream, mayonnaise, vinegar, dill, sugar, garlic powder, salt, and pepper until smooth and well blended.
03 - Pour the creamy dill dressing over the cucumbers and onions. Toss gently to coat all the vegetables evenly.
04 - Cover and refrigerate for at least 30 minutes to allow flavors to meld.
05 - Serve chilled, garnished with additional fresh dill if desired.

# Expert Tips:

01 -
  • The creamy dill dressing clings to every slice and makes every bite pop it's secretly addictive.
  • It's the kind of side that disappears fast at barbecues and even tastes better chilled on hot days.
02 -
  • If you skip chilling, the flavors don't marry and the texture is too loose—the salad really needs that resting time.
  • Swapping in Greek yogurt actually thickens the dressing, but you need a touch more vinegar to balance it.
03 -
  • Let the salad chill for longer than 30 minutes if you have time—the flavor keeps getting better.
  • A splash of lemon can brighten the dressing even more if you like extra zing.
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