Creamy Dill Cucumber Salad

The deli cucumber salad at most grocery counters leans on a sweet dressing. This creamy dill cucumber salad uses 1 teaspoon of sugar for the whole bowl, split across 6 servings. The rest of the flavor comes from sour cream, vinegar, garlic and a big handful of fresh dill.

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Homemade versions have one familiar problem. You make a lovely bowl, and an hour later the cucumbers are swimming in thin, milky liquid. The answer is to pull the water out first: salt, drain, pat dry, and the dressing stays thick.

It is a cool, no-cook side for grill nights, potlucks and any plate that needs something crisp next to it.

What goes into creamy dill cucumber salad

• 2 English cucumbers, thinly sliced
• 1 tsp salt
• 1/2 small red onion, thinly sliced
• 3/4 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp white vinegar
• 1 tsp sugar
• 1/4 tsp black pepper
• 1 clove garlic, grated
• 1/4 cup chopped fresh dill

The recipe is already low-carb friendly, so it needs no swaps. A few notes on the main players:

• English cucumbers have thin skins and small seeds, so you can slice them without peeling.
• Sour cream plus a little mayonnaise gives tang with some richness. Sour cream alone works and tastes sharper.
• Fresh dill carries the dish. A quarter cup chopped sounds like a lot until you taste it.
• Grated garlic melts into the dressing. One clove is plenty, since raw garlic gets stronger as it sits.

Two things to do before you mix the dressing

Salt and drain. Toss the slices with 1 teaspoon of salt and let them sit in a colander for 15 minutes. A surprising amount of liquid comes out, and that is liquid that would otherwise end up in your dressing.

Slice thin. Thin slices soak up the dressing and keep a soft, crisp bite. A mandoline makes quick work of it if you have one, and a sharp knife does the job too.

How to make it

• Salt and drain. Thinly slice the 2 English cucumbers and toss them with 1 tsp salt in a colander. Let them drain for 15 minutes. Slice the half red onion while you wait.
• Dry them. Pat the cucumbers dry with paper towels. Press gently so the surface water comes off and the slices stay whole.
• Make the dressing. In a large bowl, whisk the 3/4 cup sour cream, 2 tbsp mayonnaise, 1 tbsp white vinegar, 1 tsp sugar, 1/4 tsp black pepper, the grated garlic clove and 1/4 cup chopped fresh dill.
• Fold it together. Add the cucumbers and red onion and fold until every slice is coated.
• Chill. Refrigerate for 30 minutes, then stir again before serving to bring the dressing back together.

For a warm main dish to round out your dinner plans, try creamy Tuscan pork bites with rice .

Ways to serve it and small changes to try

This is the cool side we reach for with grilled dinners. It sits well next to grilled chicken thighs or wings with a spice rub, bunless or lettuce-wrapped burgers, grilled salmon or shrimp skewers, and sheet-pan sausages and peppers. With lamb chops or kofta, the dill and garlic feel right at home.

Nothing gets cooked, so the timing on grill nights is easy. Salt the cucumbers first, then get the meat going while they drain. By the time the dressing is mixed and the bowl has chilled its 30 minutes, dinner is usually ready to come off the grates.

For a sharper bowl, use sour cream alone and skip the mayonnaise. If the vinegar tastes too strong to you, keep the full teaspoon of sugar; if you like more bite, leave it out.

It also does well at potlucks, since it is made ahead and served cold. Bring it in a covered bowl and give it a stir when you set it out. Keep it out of the sun at a cookout, and get it back into the fridge or cooler, because the dressing is dairy.

Diced English cucumber also goes into our Greek tortellini salad , tossed with cheese tortellini, Kalamata olives and feta.

Keeping leftovers crisp

Storing: keep leftovers covered in the fridge. The salad is at its best the day you make it and still good the next day, though the cucumbers soften a little and you may see some liquid. Stir it back in or tip it off.

Reheating and freezing: this one is served cold, so there is nothing to reheat. Skip the freezer too. Sour cream separates when frozen, and cucumbers turn limp and watery once thawed.

If you like tangy cucumbers, the Korean pickled cucumbers bring heat and crunch. For a cookout spread, set this bowl next to the Amish macaroni salad , the deviled egg pasta salad or a creamy avocado egg salad .

Cucumber salad questions

Why did my cucumber salad get watery?

Almost always because the cucumbers went in wet. Cucumbers keep releasing water once they meet salt and dressing. Draining them with salt for 15 minutes and patting them dry takes care of most of it.

Can I make it ahead?

You need the 30-minute chill anyway. Make it a few hours before dinner at most, so the cucumbers keep some snap, and stir again right before serving.

Can I use regular cucumbers instead of English cucumbers?

You can. Regular cucumbers have thicker, sometimes waxed skins and bigger seeds, so peel them and scoop out the seeds before slicing. Then salt and drain them the same way.

Can I use dried dill?

Fresh dill gives this salad its flavor and look. Dried dill tastes different and much more concentrated, so if it is all you have, start with a small pinch and taste before adding more.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us