Creamy Cucumber Dill Salad (Print View)

Crisp cucumbers in creamy, tangy dill dressing make this chilled summer side light and flavorful.

# Components:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced

→ Dressing

03 - 1/2 cup sour cream
04 - 2 tablespoons mayonnaise
05 - 1 tablespoon white wine vinegar or apple cider vinegar
06 - 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dill
07 - 1 teaspoon sugar
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Place the sliced English cucumbers and red onion in a large mixing bowl.
02 - In a separate bowl, whisk together sour cream, mayonnaise, vinegar, dill, sugar, garlic powder, salt, and pepper until smooth and well blended.
03 - Pour the dressing over cucumbers and onions. Toss gently until all vegetables are thoroughly coated.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to develop.
05 - Serve chilled, garnished with additional fresh dill as desired.

# Expert Advice:

01 -
  • It&aposs the secret weapon for making any barbecue feel just a little more special.
  • Besides its bright flavor, you can whip it up in minutes—no stove required.
02 -
  • If you rush past the chill step, the flavors won&apost blend and the salad might taste sharp.
  • Using English cucumbers keeps the salad from going watery—regular cucumbers are fine, but be sure to scoop out the seeds.
03 -
  • Keep cucumbers and onions separate until just before tossing, to maintain their crunch.
  • Add dressing gradually—too much can drown the veggies, and a little goes a long way.
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