Cold Creamy Cucumber Salad

I’ve been making this creamy cucumber salad on repeat all summer, and it’s become my go-to side dish for everything from backyard barbecues to weeknight dinners. The combination of crisp English cucumbers and tangy sour cream creates the most refreshing, additive salad that somehow disappears within minutes every time I serve it. Trust me, once you try this simple recipe with fresh dill, you’ll understand why it’s earned a permanent spot in my recipe rotation!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 3-6 g
• Fat: 30-36 g
• Carbohydrates: 16-20 g

Ingredients

For the salad:

• 2 large English cucumbers (thinly sliced into 1/8-inch rounds)
• 1/2 cup red onion (thinly sliced into half-moons)

For the dressing:

• 1/2 cup sour cream (full fat for best thickness)
• 3 1/2 tbsp mayonnaise
• 1/4 cup fresh dill, finely chopped
• 3 tbsp white vinegar
• 3/4 tsp sugar
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp freshly cracked black pepper

Step 1: Prepare the Vegetables

• 2 large English cucumbers, thinly sliced into 1/8-inch rounds
• 1/2 cup red onion, thinly sliced into half-moons

Thinly slice the English cucumbers into 1/8-inch rounds and the red onion into half-moons.

I find that slicing the cucumber into thinner rounds than typical salads helps them absorb the creamy dressing more evenly.

Place the sliced vegetables in a large mixing bowl and set aside.

Step 2: Build the Creamy Dressing

• 1/2 cup sour cream
• 3 1/2 tbsp mayonnaise
• 3 tbsp white vinegar
• 3/4 tsp sugar
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp freshly cracked black pepper
• 1/4 cup fresh dill, finely chopped

In a separate bowl, whisk together the sour cream, mayonnaise, white vinegar, sugar, salt, garlic powder, and freshly cracked black pepper until smooth and well combined.

The vinegar will slightly thin the mixture while adding brightness, and the sugar balances the acidity beautifully.

Fold in the fresh dill gently at the end to preserve its vibrant color and delicate flavor.

Step 3: Combine and Chill

• sliced vegetables from Step 1
• creamy dressing mixture from Step 2

Pour the creamy dressing from Step 2 over the prepared cucumbers and onions, then gently toss until all the vegetables are evenly coated.

Transfer to a serving dish or storage container and refrigerate for at least 1 hour.

I like to chill this salad ahead of time—the flavors meld together and become more cohesive after sitting in the cold, creating a more flavorful dish than if served immediately.

Step 4: Taste and Serve

• chilled salad from Step 3

Remove the salad from the refrigerator and give it a gentle stir.

Taste and adjust seasoning as needed—you may want to add a pinch more salt, pepper, or a small amount of fresh dill if desired.

Serve chilled as a refreshing side dish.

Cold Creamy Cucumber Salad

Delicious Cold Creamy Cucumber Salad recipe with step-by-step instructions.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings: 7 cups of salad

Calories: 375

Ingredients Method

Ingredients

  

For the salad

• 2 large English cucumbers (thinly sliced into 1/8-inch rounds)
• 1/2 cup red onion (thinly sliced into half-moons)

For the dressing

• 1/2 cup sour cream (full fat for best thickness)
• 3 1/2 tbsp mayonnaise
• 1/4 cup fresh dill, finely chopped
• 3 tbsp white vinegar
• 3/4 tsp sugar
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp freshly cracked black pepper

Method

 

1. Thinly slice the English cucumbers into 1/8-inch rounds and the red onion into half-moons. I find that slicing the cucumber into thinner rounds than typical salads helps them absorb the creamy dressing more evenly. Place the sliced vegetables in a large mixing bowl and set aside.
2. In a separate bowl, whisk together the sour cream, mayonnaise, white vinegar, sugar, salt, garlic powder, and freshly cracked black pepper until smooth and well combined. The vinegar will slightly thin the mixture while adding brightness, and the sugar balances the acidity beautifully. Fold in the fresh dill gently at the end to preserve its vibrant color and delicate flavor.
3. Pour the creamy dressing from Step 2 over the prepared cucumbers and onions, then gently toss until all the vegetables are evenly coated. Transfer to a serving dish or storage container and refrigerate for at least 1 hour. I like to chill this salad ahead of time—the flavors meld together and become more cohesive after sitting in the cold, creating a more flavorful dish than if served immediately.
4. Remove the salad from the refrigerator and give it a gentle stir. Taste and adjust seasoning as needed—you may want to add a pinch more salt, pepper, or a small amount of fresh dill if desired. Serve chilled as a refreshing side dish.