Creamy Dill Cucumber Salad
A refreshing and easy side dish perfect for any occasion. This creamy cucumber salad is cool, tangy, and features fresh dill and red onion, making it a crowd-pleaser that comes together quickly.
Equipment
- Large Bowl
- knife and cutting board
- colander
- Whisk
Ingredients
For the Salad Base
- 1 large English cucumber
- 1/2 small red onion (thinly sliced)
- 1 teaspoon salt
For the Creamy Dressing
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons fresh dill (chopped)
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Prep the veggies: Slice 1 large English cucumber and 1/2 small red onion thinly. Place the cucumber slices in a colander.
- Salt the cucumbers: Toss the cucumber slices with 1 teaspoon of salt and let them rest for 30 minutes to drain.
- Dry the cucumbers: Gently pat the cucumber slices completely dry with paper towels to remove all remaining moisture.
- Make the dressing: In a large bowl, whisk together 1 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons dill, and 1 tablespoon vinegar. After, stir 1 teaspoon sugar, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper into the dressing until smooth.
- Combine and chill: Add the dry cucumber and red onion slices to the dressing. Stir gently to coat, then chill for 30 minutes.
Notes
- Using an English cucumber means you do not need to peel it.
- Salting the cucumbers is the most important step for a creamy salad.
- Make sure you are using fresh dill for the best, brightest flavor.
- This salad is best when you serve it fresh on the same day.
- Soak sliced onion in cold water for a milder taste if needed.
- Store any leftovers in an airtight container in the refrigerator.