Creamy Cucumber Salad Recipe with Dill and Yogurt

Why you’ll love it

This version of cucumber salad is my favorite: creamy, crunchy, and easy to make. It’s inspired by traditional European (German-style) cucumber salads, featuring a sour cream–based dressing with bright dill. What makes it especially appealing is how much flavor it delivers with so few ingredients—dill, cucumber, sour cream, vinegar, and a touch of sugar for balance. It’s also a fantastic last-minute side for barbecues and summer gatherings.

What you’ll need

• Cucumber – English (hot house) cucumbers are ideal: thin skin, small seeds, and great texture. No need to peel.
• Salt – to draw excess moisture from the slices and keep the salad crisp.
• Sour cream – full-fat gives the creamiest result, but light versions will work.
• Vinegar – plain white vinegar is classic here.
• Sugar – a small pinch of white sugar balances the vinegar.
• Dill – fresh dill brightens the dressing; dried dill can substitute in a pinch.
• Pepper – freshly ground black pepper adds a subtle bite.
• Onion – finely chopped red onion provides color and crunchy contrast.

How to make creamy cucumber salad

The summary below covers the basic steps. Full ingredient amounts and a clear recipe follow.

Slice the cucumber thin and place the slices in a colander with salt. Let them sit for about 30 minutes to release excess water—this keeps the salad crisp and prevents a watery dressing. While the cucumber drains, whisk together sour cream, vinegar, sugar, dill, and pepper for the dressing and chill it until you’re ready to combine.

Rinse the salted cucumber briefly under cool water to remove some surface salt, then pat thoroughly dry with paper towels. Add the chopped red onion to a bowl, combine with the cucumber, toss with the dressing, and serve chilled or immediately.

How to salt cucumber

• Salting draws moisture from the cucumber, enhancing crunch and preventing a diluted dressing.
• After slicing, put cucumbers in a colander, sprinkle about a teaspoon of salt over them, and toss to coat. Let them drain for roughly 30 minutes (longer is fine).
• Rinse quickly to remove excess salt, then pat completely dry. Skipping the rinse can leave the salad too salty.

Substitutions and variations

• Use Greek yogurt instead of sour cream for a tangier, slightly lighter dressing.
• If fresh dill isn’t available, start with about 1/2 tablespoon dried dill and adjust to taste.
• Taste the dressing as you go. If you prefer less sweetness, halve the sugar or use a small amount of honey instead.
• This recipe scales easily—double all ingredients to feed a larger group.

What to serve with cucumber salad

• Works beautifully with grilled pork chops, honey-garlic shrimp, schnitzel, or breaded and pan-fried chicken.
• The cool creaminess also complements rich dishes like beef stroganoff or short rib ragu.

Leftovers and storage

• Store in an airtight container in the refrigerator for a day or two. Expect the cucumber to soften and the salad to become more watery over time.
• If the dressing thins, stir in a little extra sour cream before serving to refresh the texture.

Creamy Cucumber Salad

A cool, crisp salad of thinly sliced cucumber and red onion tossed in a tangy sour cream and dill dressing. Quick to prepare and perfect for warm weather.

Ingredients

• 1 English cucumber
• 1 teaspoon salt (for draining)
• 1/2 cup sour cream
• 1 teaspoon white vinegar
• 1 teaspoon white sugar (adjust to taste)
• 1 tablespoon chopped fresh dill (or 1/2 tbsp dried)
• Freshly ground black pepper, to taste
• 3–4 tablespoons finely chopped red onion

Instructions

1. Slice the cucumber very thinly (1.5–2 mm if using a mandoline). Place the slices in a colander and sprinkle with about 1 teaspoon salt. Toss to coat and let drain for about 30 minutes, with a plate beneath to catch the liquid.
2. While the cucumber drains, whisk together sour cream, vinegar, sugar, dill, and pepper until smooth. Chill the dressing until ready to use and taste to adjust seasoning.
3. Chop the red onion and add it to a serving bowl. Rinse the salted cucumber briefly under cold water to remove excess salt, then pat thoroughly dry with paper towels.
4. Add the cucumber to the bowl, pour in the dressing, and toss gently to combine. Taste and add more salt or pepper if needed. Serve immediately or chill briefly before serving.

Notes

• If you prefer less sweetness, start with half the sugar and add more if desired.
• Serves 4 as a side. Easily doubles for a crowd.
• Although most of the surface salt is rinsed away, some sodium remains—keep this in mind if monitoring salt intake.

Nutrition (approx.)

Calories: 74 kcal · Carbohydrates: 5 g · Protein: 1 g · Fat: 6 g · Saturated Fat: 3 g · Sodium: 25 mg · Potassium: 162 mg · Fiber: 1 g · Sugar: 3 g

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