Creamy Cucumber Salad
This cool, creamy cucumber salad is the ultimate summer side — crisp cucumbers, tangy red onion, and a dill-packed dressing create a refreshing, vibrant dish perfect for barbecues, picnics, or light lunches.
Equipment
- Mixing bowl
- Whisk
- sharp knife
- Cutting board
- colander (optional) for salting and draining cucumbers
Ingredients
- 2 English cucumbers, thinly sliced
- 0.5 red onion, thinly sliced
- 1 cup sour cream
- 0.5 cup mayonnaise
- 2 tbsp white vinegar or apple cider vinegar
- 2 tbsp granulated sugar or honey
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- Thinly slice the cucumbers and red onion. If using American cucumbers, peel and seed them. Optional: soak red onion in cold water for 10–15 minutes to mellow the flavor.
- In a medium bowl, whisk together the sour cream, mayonnaise, vinegar, sugar, chopped dill, salt, and pepper until smooth and combined.
- Add the cucumbers and red onion to the dressing. Gently toss until evenly coated.
- Cover and refrigerate for 30 minutes to 2 hours to allow flavors to meld and salad to chill thoroughly.
- Gently stir before serving. Adjust seasoning if needed and garnish with extra dill or paprika.
Notes
For a lighter version, substitute Greek yogurt for sour cream. To reduce wateriness, salt and drain cucumbers before mixing. Make it your own with optional add-ins like avocado, tomatoes, or feta. Best served chilled after 30+ minutes in the fridge.