Creamy Cucumber Dill Salad

Creamy cucumber salad brings cool comfort to summer picnics and potlucks year after year. It is a crunchy tangy bowl of refreshment that brightens up any spread and makes use of all those warm weather garden cucumbers.

I grew up eating this at nearly every family barbecue and now my own kids ask for seconds. It is just as natural on a late night snack plate as it is alongside grilled chicken.

Ingredients

• Cucumbers: packed with water and crunch perfect when thinly sliced and patted dry look for smooth firm skins
• Red onion: for a pop of sharpness and pretty color choose a small to medium one that feels heavy for its size
• Sour cream: for the classic creamy base reach for full fat for best flavor
• White vinegar: lifts the creaminess with gentle tang good quality distilled is fine
• Fresh dill: adds herby brightness and an unmistakable old fashioned flavor opt for vibrant green bunches that smell fragrant
• Granulated sugar: balances acidity and draws out cucumber juices just a touch is enough
• Salt: makes every ingredient sing use kosher if possible
• Garlic powder: for subtle depth without raw garlic bite seek a well-sealed jar to keep it fresh

Instructions

Slice and Prep Vegetables:

Cut the onion into thin slices using a sharp knife or mandoline. Wash the cucumbers then slice them as thin as possible. Pat all slices dry with paper towels to soak up extra water so your salad stays creamy and not watery.

Make the Dressing:

In a medium mixing bowl stir together the sour cream vinegar minced dill sugar salt and garlic powder. Mix until everything is fully smooth and combined.

Toss and Combine:

Add the sliced cucumbers and red onion to the bowl. Gently toss with a spatula or tongs until every piece has a good coating of creamy dressing.

Garnish and Serve:

Sprinkle extra fresh dill and black pepper over the top if you like. Serve immediately for crisp texture or cover and chill for deeper flavor.

Store Leftovers:

Cover the bowl and pop it in the fridge where it will keep well for up to three days. Stir again before serving as it may get a bit watery over time.

Fresh dill really makes all the difference in flavor so I always splurge for the best bunch I can find. One of my favorite moments is pulling chilled salad from the fridge on a hot night after a long backyard barbecue the perfect reset for everyone at the table.

Storage Tips

Keep this salad covered in the refrigerator for up to three days. If you want to make it farther ahead slice and store the cucumbers and onions separately from the dressing then combine just before serving to avoid sogginess.

Ingredient Substitutions

If you are out of sour cream you can use plain Greek yogurt for a tangy twist though the flavor will be a bit different. Dried dill can be swapped for fresh in a pinch but use only a third as much and remember that fresh gives more punch. English cucumbers work just as well and have fewer seeds for a slightly sweeter salad.

Serving Suggestions

Serve this salad as a crisp side with grilled meats or roasted fish. It is also a welcome refresher at a brunch table tucked between deviled eggs and pastries. Sometimes I pile it onto openfaced sandwiches for a cool twist on lunch.

Cultural Context

Creamy cucumber salad is a treasured staple across much of Eastern and Central Europe especially in Germany where it might be called Gurkensalat. Every family puts its own spin on it some add thin apple slivers or a spoonful of horseradish. It is one of those recipes that quietly bridges generations.

Seasonal Adaptations

Try this with snappy pickling cucumbers when available in peak summer Toss in a spoonful of chopped chives or tarragon for a lovely herbal variation Swap the white vinegar for apple cider vinegar for a touch of sweetness

Success Stories

Whenever I bring this cucumber salad to a potluck there are always empty bowls and several requests for the recipe. My neighbor made it with her own backyard dill and said it reminded her of her grandmother’s cooking. Even my picky child who claims not to like onions will eat every last bite of this salad.

Freezer Meal Conversion

This is one salad that does not fare well in the freezer as cucumbers will lose their snap. For a longer lasting prep keep the veggies and dressing in separate containers refrigerated for up to three days then toss as needed.

This salad is simply a classic for every summer table. Make it once and you’ll find yourself returning to it all season long.

Recipe FAQs

→ How do I avoid watery cucumber salad?

Pat sliced cucumbers dry with paper towels to remove excess moisture before mixing with the dressing.

→ Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt adds a tangy flavor and creamy texture while cutting some calories and fat.

→ How far in advance can I prepare this salad?

It's best enjoyed after an hour of chilling, but you can prepare it up to 3 days in advance.

→ What herbs can I use besides dill?

Fresh parsley, chives, or tarragon can be used for different flavor profiles in the salad.

→ Can I add other vegetables?

Thinly sliced radish, bell pepper, or even cherry tomatoes can add crunch and color to the dish.