Creamy Cucumber Dill Salad (Printable)

Crisp cucumbers dressed in tangy dill cream, chilled for summer or side enjoyment.

# 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

# How To Make It:

01 - Combine sliced English 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 fully blended.
03 - Pour the dressing over the vegetables. Toss gently with a spatula or spoon to evenly coat.
04 - Cover the bowl and refrigerate for at least 30 minutes to enhance flavor development.
05 - Present chilled, garnished with additional fresh dill as desired.

# Expert Suggestions:

01 -
  • It's a secret weapon for picnics—so fast, nobody believes you made it in fifteen minutes.
  • The creamy, tangy dressing makes even simple cucumbers taste like a treat, and the leftovers (if any) disappear quickly.
02 -
  • If you overdress the cucumbers, they lose their crunch—so pour slowly and check as you toss.
  • Letting the salad sit overnight makes it watery, so stick to the recommended chilling time for the best bite.
03 -
  • Always slice cucumbers as thin as possible for optimal texture.
  • A pinch more vinegar gives an extra tangy kick on muggy days.
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