Easy Creamy Cucumber Salad with Dill Recipe
A refreshing, quick, and easy cucumber salad with a creamy sour cream and dill dressing. Perfect for hot days, potlucks, or as a simple side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes (includes resting time)
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 large English cucumbers
- 1 teaspoon kosher salt, plus more for salting
- 1 cup sour cream
- 2 tablespoons white vinegar
- 3 tablespoons fresh dill, chopped
- 1 teaspoon granulated sugar
- ½ teaspoon freshly ground black pepper
- ¼ medium red onion, thinly sliced (optional)
Instructions
- Wash and slice the cucumbers thinly (about ⅛ inch thick). Leave the skin on if using English cucumbers.
- Place sliced cucumbers in a large bowl and sprinkle with 1 teaspoon kosher salt. Toss well and let sit for 15-20 minutes to draw out excess water.
- Transfer cucumbers to a colander and drain. Then spread on a clean kitchen towel or paper towels and pat dry thoroughly.
- In a small mixing bowl, whisk together sour cream, white vinegar, sugar, and black pepper until smooth. Fold in chopped fresh dill and sliced red onion (if using).
- Add dried cucumber slices to the dressing and gently fold until every slice is coated. Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve cold. Garnish with extra fresh dill if desired.
Notes
Salting and drying the cucumbers is essential to prevent a watery salad. For best flavor, let the salad rest in the fridge for at least 30 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; drain any excess liquid before serving again.
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 85
- Sugar: 3
- Sodium: 380
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 6
- Fiber: 1
- Protein: 2
Keywords: cucumber salad, creamy cucumber salad, dill cucumber salad, sour cream cucumber salad, easy side dish, summer salad