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Creamy Cucumber Salad Recipe: Cool, Crisp, and Perfectly Dill-Flecked

Creamy Cucumber Salad

Thinly sliced cucumbers and sweet onion are coated in a tangy sour cream and mayonnaise dressing with fresh dill. Salting and draining the cucumbers helps keep the finished salad creamy instead of watery.
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Prep Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 2 large Large English cucumbers, thinly sliced
  • 1/2 small Small sweet onion, very thinly sliced
Dressing
  • 1/3 cup Sour cream
  • 1/4 cup Mayonnaise
  • 1 tablespoon White vinegar or apple cider vinegar
  • 1 tablespoon Fresh dill, chopped
  • 1 teaspoon Granulated sugar
  • 1/2 teaspoon Salt, divided, plus more for salting cucumbers
  • 1/4 teaspoon Black pepper
  • 1 teaspoon Dried dill, if substituting for fresh

Method
 

Step-by-Step
  1. Slice the cucumbers and sweet onion very thinly. Toss the cucumber slices with about 1/2 teaspoon salt and let them stand for 20–30 minutes.
  2. Drain the cucumbers thoroughly, then gently pat them dry with paper towels or a clean kitchen towel. This removes excess moisture and helps the dressing stay thick.
  3. Whisk together the sour cream, mayonnaise, vinegar, dill, sugar, black pepper, and remaining salt. Taste carefully and adjust the seasoning only after the cucumbers have been drained.
  4. Add the drained cucumbers and sliced onion to the dressing. Toss gently until every slice is evenly coated without bruising the vegetables.
  5. Cover and refrigerate for at least 30 minutes before serving. Stir once before serving and adjust the salt or vinegar as needed.

Notes

For the best texture, serve the salad shortly after chilling or within a few hours. The cucumbers soften as they sit. For variations, use all sour cream, add 1 tablespoon chopped parsley or a small amount of minced garlic, or replace the mayonnaise with plain Greek yogurt.