Creamy Dill Cucumber Salad (So Easy to Make!)

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This creamy dill cucumber salad takes me right back to my childhood. My mom used to make a big bowl of it for every summer barbecue.

The moment I saw it on the picnic table, I knew it was going to be a good day. It’s so simple, but it always hits the spot.

Over the years, I’ve made this recipe my own, but it still has that same fresh, happy taste. It’s the perfect, easy side dish that everyone seems to love. I can’t wait for you to try it!

Why You’ll Love Creamy Dill Cucumber Salad?

This simple salad comes together in just a few minutes.
It is so cool, creamy, and refreshing on a hot day.
You only need a handful of very simple ingredients to make it.
The creamy dill dressing is absolutely packed with fresh flavor.
It’s a real crowd-pleaser that everyone asks me to bring.

Ingredients You’ll Need

English cucumber: I like using these because their skin is thin and they have fewer seeds.
Red onion: I love the little bit of sweet crunch and color this adds to the salad.
Salt: You will use this to draw extra water out of the cucumbers.
Sour cream: This creates the rich and tangy base for our creamy sauce.
Mayonnaise: I add a little mayo to make the dressing extra smooth and delicious.
Fresh dill: You really want to use fresh dill here; it makes all the difference.
White vinegar: This adds a little pop of brightness that cuts through the creaminess.
Sugar: Just a tiny bit helps balance all the tangy flavors in the dressing.
Garlic powder: I find this gives you a nice, gentle garlic flavor without being too sharp.
Black pepper: You can use freshly ground pepper for the very best taste.

How to Make Creamy Dill Cucumber Salad?

First, you’ll salt the cucumbers to keep the salad from getting watery. Then you will mix the creamy dressing and combine everything!

Step 1: Prep the cucumbers and onion. Cut your cucumber and red onion into thin rounds. Place only the cucumbers in a colander and sprinkle them with salt.

Step 2: Let the cucumbers rest. Let the cucumbers sit in the sink for 30 minutes. You will see water drain out. This is the secret step!

Step 3: Pat the cucumbers dry. After they have rested, gently pat the cucumber slices completely dry with a paper towel. This keeps the salad creamy, not watery.

Step 4: Mix the creamy dressing. In a big bowl, stir the sour cream, mayonnaise, fresh dill, and vinegar. Add the sugar, garlic powder, and black pepper.

Step 5: Combine everything. Add your dry cucumber slices and the sliced red onion to the bowl. Gently stir until everything is coated in that yummy sauce.

Step 6: Chill before you serve. For the best flavor, you should cover the bowl. Let the salad chill in the fridge for at least 30 minutes before serving.

Tips for the Best Creamy Cucumber Salad

Here are a few little tricks I’ve learned over the years to make this cucumber dill salad perfect.

Don’t skip salting the cucumbers. This step is the key to a non-watery salad.
Always use fresh dill if you can. It has so much more flavor than dried dill.
Pat the cucumber slices very dry. Any extra water will make your dressing thin.
Let the salad chill for a bit. This helps all of the amazing flavors meld together.
Slice your red onion as thinly as you can. This gives you the best texture.

Variations and Substitutions

Want to change things up? This recipe is a piece of cake to adapt to your own tastes.

Use Greek yogurt instead of sour cream for a tangier, protein-packed version of this dish.
Use a shallot instead of a red onion if you prefer a much milder flavor.
Stir in some chopped chives along with the dill for more fresh flavor.
If you are in a pinch, you can use dried dill instead of fresh.
A little squeeze of fresh lemon juice can be used instead of white vinegar.

Make-Ahead and Storage Tips

To make it ahead, you can slice the cucumbers and onion and store them.
You can also mix the dressing and keep it in a separate airtight container.
Combine them right before you are ready to serve for the best crunchy texture.
Store any leftovers in the fridge for up to two days in a sealed container.
I find the salad tastes best on the first day when it is the crunchiest.

What to Serve with Creamy Cucumber Salad?

This salad goes with almost any main course, especially my family’s favorite summer meals!

Grilled chicken: I love how the cool, creamy salad tastes next to simple, juicy grilled chicken breasts.
Juicy burgers: This is the perfect refreshing side dish to serve with burgers right off the grill.
Barbecued ribs: The tangy salad cuts through the richness of sweet and smoky barbecue ribs perfectly.
Flaky salmon: You can serve it with baked or grilled salmon for a very light and healthy dinner.

Frequently Asked Questions

Yes, you can! If you use a regular garden cucumber, I suggest you peel the thick skin off first. You might also want to scoop out the larger seeds.

You can, but fresh is so much better. If you only have dried dill, use about one teaspoon of it, as it is more concentrated than fresh dill.

It is best eaten the same day. You can store leftovers in the fridge for up to 2 days, but it will get a little softer and more watery over time.

This usually happens if you skip the step of salting and drying the cucumbers. That step pulls out extra water and keeps your salad creamy and delicious.