Creamy Cucumber Dill Salad with Sour Cream Dressing

Why you’ll love it

This version of cucumber salad is creamy yet crisp, with a light, tangy dressing that highlights fresh dill. It’s inspired by traditional European preparations—think German Gurkensalat—but kept simple with minimal ingredients and fast prep. The combination of sour cream, vinegar, a touch of sugar, and dill makes a dressing that feels familiar and satisfying without overpowering the fresh cucumber.

Because it uses so few ingredients, it’s easy to make at the last minute for picnics, BBQs, or weeknight dinners. The salad showcases the cucumber’s clean flavor and crunchy texture while remaining cool and refreshing on hot days.

What you’ll need

• Cucumber – English (hothouse) cucumbers work best: thin skin, small seeds, and uniform size for even slices.
• Salt – used to draw moisture from the cucumber so it stays crisp and the dressing isn’t diluted.
• Sour cream – full-fat yields the creamiest dressing, but you can substitute Greek yogurt if preferred.
• White vinegar – provides the bright acidic note.
• Sugar – a small amount balances the vinegar’s tang; adjust to taste or use honey as a substitute.
• Fresh dill – adds a fragrant, herbal lift.
• Pepper – freshly ground black pepper complements the dressing.
• Red onion – thinly sliced or finely chopped for a crisp, slightly sweet bite.

How to make creamy cucumber salad

This overview summarizes the steps; full ingredient amounts and detailed instructions appear in the recipe section below.

Thinly slice the cucumber and place the slices in a colander. Sprinkle with salt and toss to coat. Allow the cucumbers to sit for about 30 minutes so excess water drains away; this keeps the salad crisp and prevents a diluted dressing.

While the cucumber drains, whisk together the sour cream, vinegar, sugar, chopped dill, and a few grinds of black pepper. Chop the red onion and add it to a mixing bowl. Rinse the salted cucumber briefly under cold water to remove excess salt, then pat thoroughly dry with paper towels. Combine cucumber, onion, and dressing, toss gently, and chill or serve right away.

How to salt cucumber

• Salting draws moisture from each slice so the cucumbers keep a satisfying crunch and the dressing stays concentrated.
• Use a generous pinch of salt—about a teaspoon for a single English cucumber—toss to coat, and let the slices sit in a colander for 30 minutes. Collect the drained liquid beneath to avoid mess.
• Rinse the cucumber briefly before drying; skipping the rinse can make the finished salad too salty for many tastes.

Substitutions and variations

• Swap Greek yogurt for sour cream if you prefer a tangier, lighter dressing.
• If you don’t have fresh dill, dried dill works—start with about 1/2 tablespoon and adjust to taste.
• Adjust the sugar to suit your preference: start with half the suggested amount and add more if desired, or use honey instead.
• This recipe scales easily; double the ingredients to serve a larger group.

What to serve with cucumber salad

• It pairs wonderfully with grilled pork chops, shrimp, or any of your summer mains.
• The cool, creamy salad is also a great contrast to breaded mains like Chicken Milanese, schnitzel, or rich stews such as beef stroganoff.

Leftovers and storage

• Store leftovers in a covered container in the refrigerator for up to 48 hours. Expect the cucumbers to become softer and the salad to release liquid over time.
• If the dressing separates or thins, stir in a little extra sour cream to freshen the texture before serving.