Creamy Cucumber Salad on a red and white plate with fresh dill on top.

Creamy Cucumber Salad with Dill Recipe

Contributor: Christine Pittman

Creamy Cucumber Salad with lots of fresh dill is such an easy side dish that you’re going to want to make it constantly once you try it!

  • Author: Christine Pittman
  • Prep Time: 8 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Mix
  • Cuisine: American


Units Scale
  • 1/2 cup sour cream
  • 1/4 tsp. salt
  • 2 tsp. white vinegar (optional)
  • Pinch of sugar (optional)
  • 1 medium English cucumber, 1/8-inch slices*
  • 1/2 small onion, finely sliced
  • 1/2 cup fresh dill fronds


  1. In a large bowl mix together the sour cream and salt. If using the vinegar and sugar, add those as well. 
  2. Stir in the cucumber, onion, and dill. Serve.

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*If you’re making this salad ahead of time, it’s best to drain the cucumbers of some water so that the salad doesn’t get watery. To do so, split the cucumber in half lengthwise then use a spoon to scrape out the seeds (that’s where most of the water is). Then slice the cucumber halves. Arrange the slices on a couple of sheets of paper towel and put more towel over top. Press lightly on them to extract some liquid. Then proceed with the recipe. If your salad still ends up watery, or if you didn’t do this step and end up with watery salad, don’t worry. There are instructions in the article above under the heading “Keeping Cucumber Salad Creamy” for how to remove that water from the salad and make it creamy again.