Print

Easy Creamy Cucumber Salad with Dill & Sour Cream

creamy cucumber salad with dill and sour cream - featured image

A refreshing and creamy cucumber salad with dill and sour cream that’s quick to make, perfect for meal prep, and a crowd-pleaser at any gathering.

Ingredients

Scale
  • 2 large English cucumbers
  • 1 small red onion
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon white vinegar
  • 1/2 teaspoon granulated sugar
  • 2 tablespoons fresh dill, chopped
  • 1/2 teaspoon kosher salt (plus extra for salting cucumbers)
  • Freshly ground black pepper to taste

Instructions

  1. Slice the cucumbers into thin rounds, about 1/8-inch thick.
  2. Slice the red onion into thin half-rings. If desired, soak in cold water for 10 minutes to mellow the bite, then drain well.
  3. Place the sliced cucumbers in a colander and sprinkle with about 1/2 teaspoon kosher salt. Toss gently and let sit for 15-20 minutes to draw out excess moisture.
  4. While cucumbers rest, whisk together sour cream, mayonnaise, white vinegar, sugar, and chopped dill in a small bowl. Add a few grinds of black pepper. Taste and adjust seasoning.
  5. After cucumbers have rested, gently pat them dry with a clean towel or paper towels to remove surface moisture.
  6. Transfer cucumbers and red onion to a large mixing bowl. Pour dressing over the top and toss gently until well coated.
  7. Cover the bowl and refrigerate for at least 30 minutes (up to 8 hours) to allow flavors to meld.
  8. Before serving, taste and adjust seasoning if needed. Garnish with extra fresh dill and serve cold or at room temperature.

Notes

Don’t skip salting the cucumbers—it prevents a watery salad. Use fresh dill for best flavor. The salad tastes even better after resting in the fridge for an hour. For a lighter version, substitute Greek yogurt for sour cream.

Nutrition

Keywords: creamy cucumber salad, dill, sour cream, easy side dish, summer salad, no-cook recipe