creamy cucumber dill salad (Print Version)

Crisp cucumbers and dill combined in creamy dressing create a cool, tangy summer dish for any gathering.

# Ingredient List:

→ 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

# Cooking Directions:

01 - Add the sliced cucumbers and red onion to 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 uniform.
03 - Pour the dressing over the vegetables and toss gently to coat thoroughly.
04 - Cover and refrigerate for at least 30 minutes to develop flavors.
05 - Serve chilled, garnished with additional fresh dill if desired.

# Expert Suggestions:

01 -
  • The creamy dressing comes together in seconds and tastes like summer in a spoon.
  • Every bite is cool and tangy, making it ideal when you want something light but full of flavor.
02 -
  • I once tried skipping the chilling step and the flavors didn’t blend—never again.
  • Using regular cucumbers instead of English makes the salad watery unless you peel and seed them first.
03 -
  • Don’t skip the resting time—it’s the secret to flavor harmony.
  • A dash of extra dill on top before serving catches everyone’s eye and makes the aroma pop.
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