The Only Creamy Cucumber Dill Salad Recipe You’ll Ever Need

Creamy cucumber dill salad is one of those side dishes that belongs at every table from spring through summer. Thin-sliced cucumbers stay cool and crisp, red onion adds a gentle sharpness, and a tangy sour cream dill dressing coats every piece in something that feels simultaneously light and rich.

What makes this recipe so endlessly reliable is its simplicity. The dressing comes together in under 5 minutes, the salad needs no cooking whatsoever, and chilling it briefly before serving is all it takes to go from a handful of ingredients to a side dish that disappears from the bowl every single time.

Why You’ll Never Need Another Cucumber Salad Recipe

• It comes together in about 10 minutes with no cooking
• The creamy dill dressing is tangy, garlicky, and perfectly balanced
• Fresh dill is the star ingredient and makes all the difference
• It pairs with virtually everything, from grilled meats to frittatas to skillet dinners
• It’s naturally low carb and fits beautifully into a healthy routine

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Creamy Cucumber Dill Salad

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• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes

• Serves: 4 to 6

Ingredients

For the salad:

• 2 large English cucumbers, thinly sliced into rounds
• 1/2 small red onion, thinly sliced
• 1/2 teaspoon fine sea salt, for drawing out moisture

For the creamy dill dressing:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons fresh dill, finely chopped
• 1 clove garlic, finely grated or minced
• 2 tablespoons fresh lemon juice or white wine vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and freshly cracked black pepper, to taste

For finishing:

• Extra fresh dill, for garnish
• Cracked black pepper
• Lemon wedges, optional

Method

Instructions

• 1)

  Make sure to carefully follow each step of the instructions for the best results :

  • Salt the cucumbers 
    Slice the cucumbers thinly, about 1/8 to 1/4 inch thick, using a sharp knife or mandoline. Place them in a colander set over a bowl, sprinkle with the sea salt, and toss gently. Let them sit for 10 to 15 minutes while you make the dressing. Salting the cucumbers first draws out excess water so the dressing stays thick and creamy rather than becoming watery and thin.
  • Pat the cucumbers dry 
    After resting, gently pat the cucumbers dry with paper towels or a clean kitchen towel to remove the moisture that was drawn out. This step is the single biggest difference between a salad that stays creamy and one that turns into a watery pool after 20 minutes.
  • Make the creamy dill dressing 
    In a medium bowl, whisk together the sour cream, mayonnaise, lemon juice, garlic, dill, sugar, garlic powder, onion powder, and a generous pinch of salt and black pepper until completely smooth. Taste the dressing and adjust the seasoning if needed. Most versions use a combination of sour cream and mayonnaise for the best balance of tanginess and creaminess, while lemon juice keeps the whole dressing bright.
  • Toss and combine 
    Add the dried cucumber slices and sliced red onion to the bowl with the dressing. Toss gently until every piece is evenly coated. Don’t press or squeeze the cucumbers as you toss or they will release more moisture into the dressing.
  • Chill before serving 
    Cover and refrigerate the salad for at least 30 minutes before serving, though 1 hour gives the best flavor as the cucumbers absorb the dressing and everything comes together. Most versions strongly recommend a brief chill to develop the full flavor of the garlic and dill in the dressing.
  • Serve and garnish 
    Spoon the salad into a serving bowl and finish with extra fresh dill and cracked black pepper on top. Serve cold straight from the refrigerator.

Tips for the Best Creamy Cucumber Dill Salad

• Slice the cucumbers as thin and even as possible using a mandoline for the best texture
• Always salt and dry the cucumbers before dressing them so the salad stays creamy
• Fresh dill is worth using here; it gives a clean, fragrant flavor that dried dill simply cannot match
• Taste the dressing before tossing and balance lemon juice against sugar to your preference
• Make sure both the sour cream and mayonnaise are full fat for the richest, most stable dressing
• Chill for at least 30 minutes but no more than 4 hours before serving so the cucumbers stay crisp
• Add the dressing right before chilling, not hours ahead, for the best texture

Variations

• Greek yogurt version. Replace the sour cream with full-fat Greek yogurt for a lighter, protein-rich version that’s just as creamy
• All sour cream version. Skip the mayonnaise entirely for a sharper, more traditional Eastern European-style dressing
• Vinegar version. Replace lemon juice with white wine vinegar or apple cider vinegar for a slightly more acidic, old-fashioned finish
• Ranch version. Swap the dressing for your favourite ranch and add fresh chives alongside the dill
• Tomato version. Add halved cherry tomatoes to the salad for extra colour and a summery finish

Can I Make This Salad Ahead of Time?

Yes, with one important note. Make the dressing and slice the cucumbers up to a day ahead, but store them separately and toss them together an hour or two before serving. Once dressed and combined, this salad is best enjoyed within 24 hours before the cucumbers soften too much.

What to Serve with Creamy Cucumber Dill Salad

This salad is one of the most versatile side dishes in existence:

• Chicken souvlaki skewers
• Grilled salmon or baked cod
• Any grilled or pan-seared chicken or steak
• Stuffed portobello mushrooms or zucchini boats
• Burgers, wraps, or shawarma
• Any summer cookout spread

Storage

Store the dressed salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften slightly over time and release more liquid, so drain off any excess water before serving leftovers. For the crispiest result, eat it within the first day.

Nutrition (Per Serving – approx., 1 of 6)

Values are approximate and may vary depending on the exact ingredients used.

FAQ

Why does my cucumber salad get watery?

Cucumbers contain a lot of moisture that releases once sliced. Salting them first and patting them dry before dressing is the solution that keeps the dressing thick and creamy.

Can I use regular cucumbers instead of English cucumbers?

Yes. Regular garden cucumbers work well but have thicker skins and larger seeds. Peel them and scoop out the seeds before slicing for the best texture.

Can I use dried dill instead of fresh?

Yes, but use about half the amount since dried dill is more concentrated. Fresh dill always gives a more vibrant, fragrant result.

How far ahead can I make this?

Slice and salt the cucumbers and mix the dressing separately up to a day ahead. Toss together 30 minutes to 1 hour before serving.

Is this recipe low carb?

Yes. With only about 5g of carbohydrates per serving, this salad fits easily into a low carb eating routine.