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Creamy Cucumber Salad

Creamy cucumber salad with thin cucumber rounds coated in a tangy dill sour cream dressing for a clingy, cold cucumber salad texture. This easy cucumber side dish includes red onion half-moons and fresh dill for a fresh, BBQ-ready summer salad finish.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

English cucumbers
  • 3 English cucumbers large; thinly sliced
Red onion
  • 1 red onion small; thinly sliced into half-moons
Salt
  • 1.5 tsp salt
Sour cream dressing
  • 1 cup sour cream
  • 0.25 cup mayonnaise
  • 2 tbsp white wine vinegar
  • 1 tbsp fresh dill, chopped
  • 1 tsp garlic powder
  • 1 tsp granulated sugar
  • cracked black pepper to taste
Garnish
  • 1 Extra fresh dill for garnish

Method
 

Salt and dry the vegetables
  1. Place sliced cucumbers and red onion in a colander, toss with salt, and let sit for 15-20 minutes to draw out excess moisture; pat completely dry.
Make the dill sour cream dressing
  1. Whisk sour cream, mayonnaise, white wine vinegar, dill, garlic powder, sugar, and cracked pepper until smooth.
Coat and season
  1. Add drained cucumbers and red onion to the dressing and toss gently to coat, so every slice is evenly covered.
Taste and fine-tune
  1. Taste and adjust vinegar, salt, or dill as needed for a balanced tangy flavor.
Chill before serving
  1. Refrigerate for at least 30 minutes before serving so the dressing clings and the salad stays cold.
Garnish and serve
  1. Garnish with extra fresh dill and cracked pepper and serve chilled.

Notes

For crisp cucumbers and a clingy dressing, pat the salted cucumbers and onion completely dry before mixing. Refrigerate in a covered container for up to 2 days; the texture softens after that. Freezing is not recommended. For a lighter version, swap sour cream and mayonnaise for plain low-fat Greek yogurt (thickness may need 1-2 tsp water to loosen).