I adore this creamy cucumber salad—crisp cucumber slices tossed in a tangy, dill-infused sour cream and mayo dressing. It’s cool, refreshing, and simple to prepare, yet tastes impressively gourmet.

Why I’ll Love This Recipe

I love how quick it is to make—just whisk, toss, chill, and it’s ready. The combination of creamy dressing, bright dill, and crisp cucumbers hits all the right notes. Plus, letting it chill melds the flavors and keeps it from getting watery thanks to that smart salting trick.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 English cucumbers
⅓ cup sliced white or red onion (optional)
½ cup sour cream (or plain Greek yogurt)
3 tablespoons mayonnaise
¼ cup chopped fresh dill
3 tablespoons white vinegar
½ teaspoon granulated sugar
salt (to taste)
pepper (optional, to taste)

directions

Wash and thinly slice cucumbers (about ¼″ thick). If using regular cucumbers, peel and scoop out seeds.
In a bowl, whisk together sour cream, mayo, dill, vinegar, sugar, and about 1/8 teaspoon salt.
Add cucumbers and onions, gently tossing to coat.
Refrigerate for at least 1 hour. Right before serving, taste and adjust salt and pepper; garnish with extra dill if desired.

Servings and timing

Yield: 6–8 servings
Prep time: 10 minutes
Chill time: 1 hour
Total time: About 1 hour 10 minutes

Variations

Swap Greek yogurt for sour cream for a lighter option.
Try mini cucumbers and lemon juice instead of vinegar for a fresher flavor.
Add garlic, red wine vinegar, red onion, feta, cherry tomatoes, avocado, capers, or even chili crisp for extra flair.

storage/reheating

Storage: I store leftovers in an airtight container in the fridge for up to 2–3 days. I give it a good stir before serving and drain off any excess liquid.
Freezer: I don’t recommend freezing it, as cucumbers and creamy dressing don’t hold up well.

FAQs

What if the salad seems watery?

I always salt and drain the cucumbers (15–30 minutes at room temp, or several hours in the fridge) before mixing—they release water that I discard. This keeps the dressing thick and creamy.

Can I use regular cucumbers or should I stick with English?

English cucumbers work best—they’re seedless and have tender skins. If I use regular ones, I peel and scoop out the seeds first.

What dressing substitutions can I make?

Plain Greek yogurt (in place of sour cream), lemon juice instead of vinegar, or a splash of buttermilk can all work. A little mayo can boost creaminess too.

How long before serving should I prepare it?

For best flavor, I prepare it at least 1 hour ahead—it chills nicely. If I prepare it early in the day or ahead for a gathering, I salt and drain cucumbers overnight.

Can I make this dairy-free or vegan?

Absolutely—I swap in vegan sour cream or coconut yogurt, a splash of olive oil, white balsamic, and dill for a dairy-free version that’s just as refreshing.

Conclusion

I always keep this creamy cucumber salad in my summer rotation. It’s fast, flexible, and a hit at BBQs, potlucks, or weeknight dinners. With its crisp cucumbers, tangy dressing, and fresh dill, it’s a simple yet elegant side that I never tire of.