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Creamy Dilled Cucumber Salad

Creamy Dilled Cucumber Salad

Creamy Dilled Cucumber Salad is a refreshing and incredibly easy side dish perfect for potlucks, picnics, or a simple weeknight meal that’s ready in a flash. This recipe offers a delightful balance of cool cucumbers and a tangy, herbaceous dressing, making it a go-to for summer gatherings and beyond.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium cucumbers thinly sliced (about 4 cups sliced)
  • 1/4 teaspoon salt for drawing out moisture
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh dill finely chopped (plus extra for garnish)
  • 1 tablespoon white vinegar or apple cider vinegar
  • 1 teaspoon granulated sugar optional, adjust to taste
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper freshly ground is best
  • 1/4 cup red onion thinly sliced (optional, for a little bite)

Equipment

  • Colander
  • Bowl
  • Mandoline slicer (optional)
  • Whisk
  • Paper towels

Method
 

  1. Wash the cucumbers thoroughly. If you prefer to remove the skin for a smoother texture, you can peel them, or leave the skin on for added color and nutrients. Slice the cucumbers as thinly as possible. A mandoline slicer can be very helpful here for achieving uniform, thin slices. Place the sliced cucumbers in a colander set over a bowl. Sprinkle them lightly with about 1/4 teaspoon of the salt. Let them sit for about 15-20 minutes. This step helps to draw out excess moisture, preventing your salad from becoming watery and ensuring the dressing clings beautifully to each slice.
    3 medium cucumbers, 1/4 teaspoon salt
  2. After 15-20 minutes, gently press down on the cucumbers in the colander to squeeze out as much liquid as possible. You can also gently pat them dry with paper towels. The more moisture you remove, the creamier and more flavorful your salad will be.
  3. In a medium mixing bowl, combine the sour cream, mayonnaise, chopped fresh dill, white vinegar, optional sugar, the remaining 1/4 teaspoon of salt, and black pepper. Whisk these ingredients together until they are smoothly combined and the dressing is creamy. Taste the dressing and adjust seasonings as needed. You might want a little more sugar for sweetness, more vinegar for tang, or more salt and pepper for depth of flavor.
    1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons fresh dill, 1 tablespoon white vinegar, 1 teaspoon granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. Add the drained cucumber slices and thinly sliced red onion (if using) to the bowl with the dressing. Gently toss everything together until the cucumbers and onions are evenly coated with the creamy dill dressing. Be careful not to overmix, which can bruise the delicate cucumber slices.
    3 medium cucumbers, 1/4 cup red onion
  5. For the best flavor, cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld beautifully and the cucumbers to absorb the delicious dressing. Serve chilled, garnished with a little extra fresh dill if desired.
    2 tablespoons fresh dill

Notes

The salad will remain fresh and flavorful for up to 3 to 4 days. Due to the dairy in the dressing, it’s not recommended to freeze this salad.