Dill Creamy Cucumber Salad

If you ask me, cucumber salad is one of those side dishes that just makes sense.

This creamy version takes crisp cucumbers and red onion and tosses them in a tangy dressing made with sour cream, mayo, and plenty of fresh dill. A splash of vinegar and a pinch of sugar give it that classic sweet-and-sour thing that keeps you coming back for more.

It comes together in about 10 minutes with no cooking required. The cucumbers stay crunchy, the dressing clings to every slice, and that dill really does all the heavy lifting in the flavor department.

It’s the kind of side that works with just about any summer meal, from grilled chicken to burgers to whatever you’re throwing on the barbecue.

What Kind of Cucumber Should I Use?

English cucumbers are my go-to for this salad because they have fewer seeds and thinner skin, which means you don’t need to peel them. If you can’t find English cucumbers at your store, regular garden cucumbers work just fine – you’ll just want to peel them first and scoop out the seeds with a spoon if they’re particularly large. Persian cucumbers are another great option since they’re crispy and have a mild flavor, though you’ll need a few more of them since they’re smaller. Whatever type you choose, make sure your cucumbers are firm to the touch and avoid any that feel soft or have wrinkled skin.

Options for Substitutions

This cucumber salad is super forgiving and works well with a few simple swaps:

• English cucumber: Regular cucumbers work just fine here. Just peel them and scoop out the seeds with a spoon before slicing, since they tend to be more watery and have bigger seeds than English cucumbers.
• Sour cream: Plain Greek yogurt makes a great substitute and adds extra protein. You can also use a mix of half sour cream and half Greek yogurt if you want something in between.
• Fresh dill: If you don’t have fresh dill, use 1 tablespoon of dried dill instead. You can also try fresh parsley or chives for a different but still tasty flavor.
• White vinegar: Apple cider vinegar or rice vinegar both work well in this recipe. They’ll give you that same tangy kick with slightly different flavor notes.
• Mayonnaise: You can leave out the mayo entirely and use all sour cream or Greek yogurt instead. Just increase the amount to ⅔ cup total for the right creamy consistency.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with cucumber salad is skipping the salt step before mixing – sprinkle your sliced cucumbers with salt and let them sit for 15-20 minutes, then pat them dry with paper towels to remove excess moisture that would otherwise water down your creamy dressing.

Another common error is adding the dressing too early, which can make your salad watery and bland by serving time, so it’s better to dress the salad just 30 minutes to an hour before eating rather than several hours ahead.

If you find your salad too watery after chilling, simply drain off the excess liquid and add a bit more sour cream or mayonnaise to bring back that creamy texture.

For extra crunch and flavor, slice your cucumbers on the thicker side (closer to 1/4-inch) and make sure your onions are sliced paper-thin so they don’t overpower the dish.

What to Serve With Cucumber Salad?

Creamy cucumber salad is one of those side dishes that goes with just about anything you’re grilling or cooking for dinner. It pairs really well with grilled chicken, steak, or pork chops since the cool, tangy flavors balance out the richness of the meat. I love serving it alongside burgers at summer cookouts, or next to fish like salmon or grilled shrimp for a lighter meal. It’s also great with dishes like meatloaf, roasted potatoes, or even as a refreshing side to spicy foods like tacos or BBQ ribs.

Storage Instructions

Store: This cucumber salad is best enjoyed fresh, but you can keep leftovers in an airtight container in the fridge for up to 2 days. Just know that the cucumbers will release some water as they sit, so the salad might get a bit watery. Give it a good stir before serving and drain off any excess liquid if needed.

Make Ahead: If you want to prep ahead, you can slice the cucumbers and onions and keep them separate from the dressing for up to a day. Mix everything together about 30 minutes before you plan to serve for the best texture and flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 3-5 g
• Fat: 25-30 g
• Carbohydrates: 16-20 g

Ingredients

For the dressing: :

• 1/2 cup sour cream
• 3 tbsp mayonnaise
• 1/4 cup fresh dill, chopped
• 3 tbsp white vinegar
• 3/4 tsp granulated sugar
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp freshly ground black pepper

For the vegetables: :

• 2 large cucumbers, thinly sliced into 1/8-inch rounds
• 1/2 cup thinly sliced red onion

Step 1: Prepare the Vegetables

• 2 large cucumbers, thinly sliced into 1/8-inch rounds
• 1/2 cup thinly sliced red onion

Thinly slice the cucumbers into 1/8-inch rounds and slice the red onion into thin strands.

Pat the cucumber slices dry with paper towels to remove excess moisture—this prevents the salad from becoming watery as it sits.

Set both vegetables aside in a large bowl.

Step 2: Build the Creamy Dressing

• 1/2 cup sour cream
• 3 tbsp mayonnaise
• 3 tbsp white vinegar
• 3/4 tsp granulated sugar
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh dill, chopped

In a separate bowl, whisk together the sour cream, mayonnaise, white vinegar, sugar, salt, garlic powder, and black pepper until smooth and well combined.

Fold in the fresh chopped dill gently to preserve its delicate texture.

I like to taste the dressing at this point and adjust the seasoning—sometimes a tiny pinch more salt or vinegar makes all the difference depending on your cucumber variety.

Step 3: Combine and Chill

• prepared vegetables from Step 1
• creamy dressing mixture from Step 2

Pour the creamy dressing from Step 2 over the prepared cucumbers and red onions in the large bowl.

Gently toss everything together until the vegetables are evenly coated.

Cover and refrigerate for at least 1 hour, which allows the flavors to meld and the cucumbers to release their juices slightly, creating a silky sauce.

I find that tossing it gently halfway through chilling helps distribute the dressing more evenly.

Dill Creamy Cucumber Salad

Delicious Dill Creamy Cucumber Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4 servings

Calories 325 kcal

Ingredients

  

For the dressing:

• 1/2 cup sour cream
• 3 tbsp mayonnaise
• 1/4 cup fresh dill, chopped
• 3 tbsp white vinegar
• 3/4 tsp granulated sugar
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp freshly ground black pepper

For the vegetables:

• 2 large cucumbers, thinly sliced into 1/8-inch rounds
• 1/2 cup thinly sliced red onion

Instructions

 

• Thinly slice the cucumbers into 1/8-inch rounds and slice the red onion into thin strands. Pat the cucumber slices dry with paper towels to remove excess moisture—this prevents the salad from becoming watery as it sits. Set both vegetables aside in a large bowl.
• In a separate bowl, whisk together the sour cream, mayonnaise, white vinegar, sugar, salt, garlic powder, and black pepper until smooth and well combined. Fold in the fresh chopped dill gently to preserve its delicate texture. I like to taste the dressing at this point and adjust the seasoning—sometimes a tiny pinch more salt or vinegar makes all the difference depending on your cucumber variety.
• Pour the creamy dressing from Step 2 over the prepared cucumbers and red onions in the large bowl. Gently toss everything together until the vegetables are evenly coated. Cover and refrigerate for at least 1 hour, which allows the flavors to meld and the cucumbers to release their juices slightly, creating a silky sauce. I find that tossing it gently halfway through chilling helps distribute the dressing more evenly.