Creamy Cucumber Dill Salad (Printable Version)

Chilled cucumbers meet creamy dill dressing for a refreshing vegetarian side, perfect for picnics or quick meals.

# Needed Ingredients:

→ 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

# Steps:

01 - Place the sliced cucumbers and red onion in a large mixing bowl.
02 - In a separate bowl, whisk together the sour cream, mayonnaise, vinegar, dill, sugar, garlic powder, salt, and black pepper until smooth and fully blended.
03 - Pour the dressing over the cucumbers and onion. Gently toss to ensure all pieces are evenly coated.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to develop.
05 - Serve chilled, garnishing with extra fresh dill if desired.

# Expert Advice:

01 -
  • The irresistible crunch and tangy creaminess will instantly make you the salad person at any picnic.
  • I promise it’s the easiest way to turn a couple of cucumbers into something everyone actually races to for seconds.
02 -
  • I learned the hard way that slicing the onion too thick can overpower the salad as it sits.
  • Letting it chill changes everything, so resist rushing—give it the whole half hour.
03 -
  • Salt the cucumbers lightly and let them sit for ten minutes, then pat dry for an even crunchier salad.
  • A touch of extra dill right before serving makes every bite feel super fresh.
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