Creamy Dill Cucumber Salad
This easy Cucumber Salad is cool, creamy, and full of fresh flavor! Made with cucumbers, red onion, and a tangy sour cream dill dressing, it’s the perfect refreshing side dish for summer meals, potlucks, and barbecues. Ready in minutes!
Servings: 4
Equipment
- Mandolin or Sharp Knife
- 2 medium Mixing Bowls
- Garlic Press
Ingredients
- 2 large English Cucumbers, thinly sliced
- ¼ Red Onion, thinly sliced
Sauce
- ¾ cup Sour Cream
- 3 Tablespoons Red Wine Vinegar
- 1 ¼ teaspoons White Sugar
- 2 Tablespoons Chopped Fresh Dill
- 1 clove Garlic, pressed
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
Instructions
Prep the Ingredients
- Slice the cucumbers into thin rounds, thinly slice the red onion, chop the dill, and measure out the remaining ingredients. (If using regular cucumbers, see Notes below for prep tips).Add the cucumbers and red onion to a medium bowl. Set aside.
Make the Dressing
- In a separate bowl, add the sour cream, red wine vinegar, sugar, dill, pressed garlic, salt, and pepper.If you salted the cucumbers in advance, wait to add additional salt until after tasting the finished salad.
- Whisk until the dressing is smooth and creamy. Taste and adjust the seasoning if needed.
Assemble the Salad
- Pour the dressing over the cucumbers and onions. Toss to coat everything evenly.
- Taste the salad and make any final seasoning adjustments.
Serve
- Serve immediately for the best texture, as cucumbers will release liquid as they sit.It’s okay to chill for a short time first, just give it a good stir before serving.
Notes
Regular Cucumbers:
If you’re using regular (common) cucumbers instead of English cucumbers:- Peel and slice them thinly. I like using a mandolin for uniform slices.
- Place sliced cucumbers in a sieve set over a bowl. Sprinkle with salt and toss to coat evenly. Let them sit for a few minutes to draw out excess water. Even a small amount of moisture can dilute the creamy dressing.
- Discard liquid and proceed with the recipe. Consider leaving the added salt out of the dressing at first, taste the finished salad and adjust the salt if needed to avoid over-seasoning.
Storage
Cucumber Salad is best served fresh, but you can store it in an airtight container in the refrigerator for up to 1 day. Stir before serving, as the cucumbers may release liquid over time. Approx. Nutrition based on 4 servings | Per serving size of 1 cup: 106 calories | 8g fat | 6g carbs | 2g proteinNutrition
Calories: 106kcal
