Creamy Cucumber Dill Salad (Print View)

Cucumbers and onions in tangy dill dressing. Light, crisp, and ideal for summer picnics or barbecues.

# Components:

→ 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 granulated sugar
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

# Directions:

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.
03 - Pour the dressing over the cucumbers and onions. Toss gently to coat all vegetables evenly.
04 - Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
05 - Serve chilled, garnished with extra fresh dill if desired.

# Expert Advice:

01 -
  • This salad is unbelievably quick to make, perfect for last-minute entertaining or craving-driven decisions.
  • It delivers a crisp, creamy flavor balance that never fails to impress, even among picky eaters.
02 -
  • If you skip the chilling step, the salad can taste underwhelming and watery—it&apost worth rushing.
  • I realized once that using regular cucumbers led to soggy salad—stick with English cucumbers for crispness every time.
03 -
  • Thin slicing is the key—using a mandoline if you have it makes every bite melt into the dressing.
  • Letting the salad sit uncovered in the fridge for the last five minutes before serving makes it extra cool and crisp.
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