Print

The Best Creamy Cucumber Dill Salad Recipe

creamy cucumber dill salad - featured image
Print Recipe

This creamy cucumber dill salad is a crowd-pleasing side dish that stays crisp and delicious. The secret is salting the cucumbers to draw out excess water, resulting in a perfectly crunchy texture with a rich, tangy dressing.

Ingredients

Scale
  • 4 large English cucumbers (or 6 Persian cucumbers), thinly sliced (about 1/8 inch thick)
  • 1 tablespoon kosher salt (for drawing out water)
  • 1/2 cup thinly sliced red onion (about 1 small onion)
  • 1/4 cup fresh dill, finely chopped (stems removed)
  • 1 cup sour cream (full-fat for best texture)
  • 2 tablespoons mayonnaise (Hellmann’s or Duke’s work great)
  • 1 tablespoon white wine vinegar (or apple cider vinegar)
  • 1 teaspoon sugar (optional, balances acidity)
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon garlic powder (not garlic salt)

Instructions

  1. Slice the Cucumbers (5 minutes): Wash the cucumbers thoroughly. Slice them into thin rounds, about 1/8 inch thick. If using English cucumbers, leave the skin on. If using garden cucumbers, peel them first. A mandoline makes this step lightning fast, but a sharp knife works well too. Aim for uniform slices so they salt evenly.
  2. Salt and Drain (20 minutes): Place the sliced cucumbers in a large mixing bowl. Sprinkle with 1 tablespoon of kosher salt and toss gently to coat. Let them sit for 20 minutes. You’ll see water pooling at the bottom of the bowl—that’s the cucumbers ‘crying.’ This step is non-negotiable for a crisp salad.
  3. Rinse and Dry (5 minutes): After 20 minutes, transfer the cucumbers to a colander and rinse them thoroughly with cold water to remove excess salt. Then, spread them out on a clean kitchen towel or paper towels. Pat them dry gently. You want them mostly dry, not soaking. This prevents the dressing from becoming watery.
  4. Prepare the Onions (2 minutes): While the cucumbers drain, thinly slice the red onion. If you want a milder flavor, soak the slices in cold water for 10 minutes, then drain and pat dry. This step is optional but recommended if you’re sensitive to raw onion bite.
  5. Make the Dressing (3 minutes): In a small bowl, whisk together the sour cream, mayonnaise, white wine vinegar, sugar (if using), black pepper, and garlic powder. Taste it. Adjust the seasoning—add more vinegar for tang, more pepper for heat. The dressing should be creamy and slightly tangy.
  6. Combine and Chill (5 minutes): In a large bowl, combine the dried cucumbers, sliced red onion, and fresh dill. Pour the dressing over the top and toss gently until everything is evenly coated. Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
  7. Final Touch (2 minutes): Before serving, give the salad a gentle stir. Taste and adjust seasoning if needed. Garnish with a sprinkle of fresh dill or a crack of black pepper for presentation.

Notes

Don’t skip the salting step—it’s the secret to a crisp salad. For best flavor, add half the dill when mixing and reserve the other half for garnish. This salad tastes even better after a few hours in the fridge. Store leftovers in an airtight container for up to 3 days.

Nutrition

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

Find it online: https://jollyfork.com/the-best-creamy-cucumber-dill-salad-recipe/