Creamy Cucumber Salad | Quick and Easy

A bowl of creamy cucumber salad with sliced cucumbers, red onions, and dill in a creamy dressing. A spoon is in the bowl, with fresh dill, cucumbers, a napkin, and forks nearby.

5 from 2 votes

Creamy Cucumber Salad | Quick and Easy

This creamy cucumber salad with dill and sour cream is crisp, refreshing, and easy to make. The perfect side dish for any meal.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American

Keyword: creamy, fresh

Servings:

Calories: 82kcal

Ingredients

For the salad:

4-5 medium-large Cucumbers 1.3lb (Persian or English), sliced
½ Red onion thinly sliced
1 tablespoon fresh Dill finely chopped (read notes)

For the dressing:

⅔ cup Sour cream
1 tablespoon Lemon juice or vinegar
Salt to taste
Pepper to taste

US Customary - Metric

Instructions

Slice the cucumbers: Thinly slice the cucumbers using a sharp knife or mandoline. Transfer to a large bowl.
Make the creamy dressing: In a medium bowl, whisk together sour cream (or yogurt), lemon juice or vinegar, salt, and pepper until smooth.
Combine: Add the cucumbers, sliced onion, and dill to the bowl. Toss gently until everything is evenly coated.
Chill & serve: Refrigerate for 20–30 minutes to let the flavors meld. Taste and adjust seasoning before serving.

Video

Notes

Cucumber type: English and Persian cucumbers are the best choice for creamy cucumber salad because they have thin skins, small seeds, and a naturally crisp texture. If you’re using regular garden cucumbers, peel them and scoop out the seeds to prevent the salad from becoming watery.
Optional step — reduce excess moisture: Cucumbers hold a lot of water, which can thin the dressing over time. To keep the cucumber extra crisp and the dressing extra creamy, place the sliced cucumbers in a colander, sprinkle with about ½ teaspoon of salt, and let them sit for 10–15 minutes, same as I did in my crunchy cucumber salad. Gently pat dry with paper towels before mixing with the dressing.
Dill: Fresh dill works beautifully with cucumber and sour cream, adding a bright, classic flavor. If you don’t like dill, you can replace it with chopped parsley, chives, or even a little mint for a different but delicious twist.
Sour cream: Sour cream gives the dressing its creamy, tangy base. For a lighter version, use Greek yogurt, or do a half-and-half mix of sour cream and yogurt. Full-fat options provide the richest texture and best flavor.
Sugar: A small amount of sugar (or honey) helps balance the acidity of the dressing and enhances the natural sweetness of the cucumbers. It’s optional, but recommended for a well-rounded flavor.
Garlic: A little grated or crushed garlic adds depth and a gentle savory note. If you prefer a milder taste, use a tiny pinch of garlic powder instead, or skip it entirely for a cleaner, more traditional flavor.
Mayonnaise: Add 2 tablespoons of mayonnaise for extra richness and a slightly silkier texture to the dressing.
Make-ahead: This salad tastes best within the first 24 hours. If prepping ahead, keep cucumbers and dressing separate and mix before serving.
Too watery? Salting and draining the cucumbers helps. You can also stir in a spoonful of yogurt just before serving if needed.

Nutrition