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Creamy Cucumber Dill Salad: Easy Refreshing Side Dish

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This creamy cucumber dill salad is a quick and easy side dish that’s perfect for summer. Thin, crisp cucumber slices are coated in a tangy, creamy dressing with fresh dill, creating a refreshing and crowd-pleasing recipe.

Ingredients

Scale
  • 2 large English cucumbers (or 3 medium Persian cucumbers)
  • 1 teaspoon salt (for drawing out moisture)
  • 1/2 cup sour cream (full-fat works best, but Greek yogurt is a great substitute)
  • 2 tablespoons mayonnaise (I prefer Hellmann’s or Duke’s for that extra creaminess)
  • 1 tablespoon white wine vinegar (or apple cider vinegar if that’s what you have)
  • 1 tablespoon fresh dill, finely chopped (plus more for garnish)
  • 1 teaspoon sugar (optional, but it balances the tang beautifully)
  • 1/4 teaspoon black pepper (freshly ground, please)
  • 1/4 cup red onion, thinly sliced (optional, but I love the crunch and color)

Instructions

  1. Slice the cucumbers: Wash your cucumbers thoroughly. Trim off the ends, then slice them into thin rounds, about 1/8-inch thick. If you’re using a mandoline, watch your fingers! Aim for uniform slices so they all get salted evenly.
  2. Salt the cucumbers: Place the cucumber slices in a colander set over a bowl or in your sink. Sprinkle with 1 teaspoon of salt and toss gently to coat. Let them sit for 15-20 minutes. You’ll see beads of water forming on the surface—that’s exactly what you want. This step is the secret to a non-watery creamy cucumber dill salad.
  3. Rinse and dry: After 20 minutes, rinse the cucumbers briefly under cold water to remove excess salt. Then dump them onto a clean kitchen towel or a layer of paper towels and pat them very dry. Don’t skip this! If they’re still wet, your dressing will get diluted.
  4. Make the dressing: In a small bowl, whisk together the sour cream, mayonnaise, white wine vinegar, fresh dill, sugar (if using), and black pepper. Taste it. Does it need more vinegar? More dill? Adjust now before you add the cucumbers.
  5. Combine: Transfer the dried cucumber slices to a large mixing bowl. Add the sliced red onion if you’re using it. Pour the dressing over the top and fold gently with a rubber spatula until every slice is coated. Be gentle—you don’t want to break the cucumbers.
  6. Chill (optional but recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This lets the flavors meld together. The salad will taste good right away, but it’s even better after a little rest.
  7. Garnish and serve: Give the salad a final stir before serving. Sprinkle with a little extra fresh dill on top for color. Serve cold or at room temperature.

Notes

Don’t skip the salting step—it draws out excess moisture and prevents a watery salad. Use fresh dill for the best flavor. For a dairy-free version, swap sour cream for dairy-free sour cream or coconut yogurt. For a lighter option, use half Greek yogurt and half sour cream. The salad is best within 24 hours; store in an airtight container in the refrigerator for 2-3 days. Do not freeze.

Nutrition

Keywords: creamy cucumber dill salad, cucumber salad, dill salad, easy side dish, summer salad, potluck recipe, refreshing salad

Find it online: https://recipebelle.com/creamy-cucumber-dill-salad-easy-refreshing-side-dish/