Cool, crisp, and ready in about 10 minutes — this creamy cucumber salad is the kind of no-fuss summer side that pairs with practically everything. A simple sour cream and dill dressing coats thinly sliced cucumbers and onion for a refreshing dish that belongs at every cookout, potluck, and weeknight dinner table.
Prep
35 min
Cook
N/A
Total
35 min
Servings
4 servings
Optional — the recipe works without them.
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Slice the cucumbers. Cut them into rounds about ⅛-inch thick. Uniform slices mean every bite picks up the same amount of dressing. If using standard garden cucumbers instead of English, peel them and scoop out the seeds with a spoon first — the seeds hold extra water.
Salt and drain. Toss the cucumber slices with ½ teaspoon of salt in a colander and let them sit for about 10 minutes. You'll see moisture bead up on the surface. Give them a gentle squeeze and pat dry with a clean towel. This step keeps the dressing from turning watery within the first hour.
Mix the dressing. In a large bowl, stir together the sour cream, mayonnaise, vinegar, garlic, dill, pepper, and sugar (if using) until smooth and combined.
Toss everything together. Add the drained cucumbers and sliced red onion to the bowl. Fold gently until every slice is evenly coated — the dressing should look creamy and clinging, not pooling at the bottom.
Chill before serving. Cover and refrigerate for at least 15–20 minutes. The flavors meld as it sits, and the salad tastes noticeably better cold. Give it one more stir just before bringing it to the table.
Used in this recipe: Handheld Mandoline Slicer Garlic Press (Amazon, affiliate links)
140 kcal
Calories
2g
Protein
7g
Carbs
12g
Fat
1g
Fiber
350mg
Sodium