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Creamy Cucumber Salad

A cool and creamy cucumber salad made with crisp cucumbers, sour cream, mayonnaise, fresh dill, and simple pantry seasonings. Perfect as a refreshing side dish for weeknight dinners, cookouts, and summer gatherings.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 35 minutes
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers
  • ½ teaspoon salt
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon white vinegar
  • 1 teaspoon granulated sugar
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh dill (or 1 teaspoon dried dill)

Equipment

  • Cutting board
  • Sharp knife or mandoline
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Measuring spoons
  • Measuring cups
  • Colander
  • Paper towels

Method
 

  1. Gather all ingredients and kitchen tools.
  2. Slice the cucumbers into ⅛-inch rounds.
  3. Sprinkle with ½ teaspoon salt and let them rest for 20 minutes.
  4. Drain and pat the cucumber slices dry.
  5. Whisk together the sour cream, mayonnaise, vinegar, sugar, garlic powder, pepper, and dill until smooth.
  6. Fold the cucumbers gently into the dressing until evenly coated.
  7. Refrigerate for 15 minutes before serving.
  8. Garnish with extra fresh dill and serve chilled.

Notes

  • English cucumbers stay crisper and contain fewer seeds.
  • Greek yogurt can replace sour cream for a lighter version.
  • Fresh dill provides the best flavor, but dried dill works well.
  • For the best texture, enjoy within 24 hours.
  • Stir gently before serving if the salad has been refrigerated for several hours.