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Creamy Cucumber Dill Salad Recipe with Tangy Sour Cream Dressing

creamy cucumber dill salad - featured image

A quick and refreshing creamy cucumber dill salad with a tangy sour cream dressing, perfect for summer gatherings or a light side dish.

Ingredients

Scale
  • 3 medium cucumbers, thinly sliced (English or Persian preferred)
  • 2 tablespoons fresh dill, finely chopped
  • ½ cup (120 ml) sour cream (full-fat or light)
  • 2 tablespoons mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon white vinegar
  • 1 teaspoon granulated sugar
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Rinse and thinly slice 3 medium cucumbers (about 1 pound). Peel if skin is thick or waxy. Place slices in a colander and sprinkle with ½ teaspoon salt. Let sit for 10 minutes to draw out moisture, then pat dry with paper towels.
  2. In a medium mixing bowl, combine ½ cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 teaspoon white vinegar, 1 teaspoon sugar, ¼ teaspoon garlic powder, and ¼ teaspoon black pepper. Whisk until smooth and creamy. Adjust sugar or lemon juice to taste.
  3. Stir in 2 tablespoons finely chopped fresh dill into the dressing.
  4. Add the drained cucumber slices to the dressing and gently toss to coat evenly without breaking the slices.
  5. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to let flavors meld.
  6. Before serving, gently stir the salad and adjust salt or pepper if needed.

Notes

Salting cucumbers and letting them drain prevents a watery salad. Use fresh dill for best flavor. Dressing can be whisked with a fork if no whisk is available. Salad tastes better after chilling for at least 20 minutes. Can be made dairy-free by substituting sour cream and mayonnaise with coconut yogurt and vegan mayo.

Nutrition

Keywords: cucumber salad, creamy cucumber salad, dill salad, sour cream dressing, summer salad, easy salad recipe, refreshing salad