Creamy Cucumber Salad with Dill

A glass bowl filled with creamy cucumber salad, featuring cucumber slices, thin red onion rings, and fresh dill, sits on a light surface near a beige napkin and a small plate with dill.

5 from 6 votes

Creamy Cucumber Salad with Dill

This creamy cucumber salad with fresh dill and a tangy sour cream dressing is cool, crisp, and ready in 10 minutes. The perfect easy summer side dish.

Prep Time5

Chill in refrigerator20

Total Time25

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: cucumber salad, vegetarian

Servings: servings

Calories: 65kcal

Author: Lora

Equipment

Ingredients

½ cup sour cream
2 tablespoon lemon juice
1 teaspoon granulated sugar
½ teaspoon dried dill
½ teaspoon salt
1 large cucumber I used English
¼ red onion

Instructions

Make the Creamy Dill Dressing

In a medium bowl, combine the sour cream, lemon juice, sugar, fresh dill, and salt. Stir until smooth and creamy. Set the dressing aside while you prep the vegetables so the flavors can come together.

Prep the Cucumbers and Onion

Peel the cucumbers, if you like. You can also leave some of the peel on for extra color and crunch. Slice the cucumbers thinly, then thinly slice the red onion.

Toss the Salad

Add the sliced cucumbers and red onion to a large mixing bowl. Pour the creamy dill dressing over the top and gently stir until everything is evenly coated.

Let It Sit

Let the cucumber salad sit for 5 to 10 minutes before serving. This gives the cucumbers time to release a little juice and helps the dressing cling to every bite.

Serve

Give the salad one more gentle stir, then serve chilled or right away. ENJOY!

Notes

Sour cream: Sour cream gives this cucumber salad its creamy, tangy base. You can swap it with plain Greek yogurt for a lighter option. For a richer dressing, stir in a little mayonnaise.
Sugar: The sugar balances the tangy sour cream and fresh lemon juice. You can leave it out if you prefer a sharper, less sweet dressing.
Cucumbers: You can use regular cucumbers or English cucumbers. If using regular cucumbers, I recommend scraping out the seeds so the salad doesn’t get too watery. Peeling is totally up to you. I love leaving some of the peel on for color and texture, but peeled cucumbers work beautifully too.
Make-ahead tip: This creamy cucumber salad tastes best fresh, while the cucumbers are still crisp. Leftovers will keep in the refrigerator for 1 to 2 days.
For longer storage: Toss the sliced cucumbers with ½ teaspoon salt in a colander and let them drain for about 30 minutes. Pat them dry before adding the dressing. This pulls out extra water and helps keep the dressing from thinning too much. The cucumbers will be a little softer, so I only recommend this when storage matters more than crunch.
Seasoning tip: If you salt and drain the cucumbers first, skip the salt in the dressing. Once everything is mixed together, taste and season as needed.

Nutrition