Creamy Cucumber Salad with fresh dill is the perfect easy side dish for summer! With crispy cucumbers, thinly sliced onion, and fresh dill tossed with a tangy dressing, it’s a dish you’ll make again and again!

Creamy cucumber salad on white plate with dill garnish.

In the warmer months we consistently turn to simple salads that are easy to make, and always delicious!

This creamy cucumber dill salad is just that which is why we make it on repeat!

It’s perfect alongside other summer favorites, such as grilled lemon garlic lamb chops, or grilled chicken thighs, and burgers.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: mayonnaise, sour cream, red onion, dill, English cucumbers, white vinegar, sugar, salt, pepper, and granulated garlic.
  • Cucumbers. English cucumbers work best for this creamy cucumber salad. Look for cucumbers that are firm.
  • Onion. You can use either red onion or sweet onion for this recipe. The red onion provides a nice color contrast.
  • Sour cream. You can sub Greek yogurt if you like.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

  1. Slice 2 large English cucumbers in half lengthwise and use a spoon to remove the seeds. Cut them into 1/4-inch thick half-moon shapes and set aside. Thinly slice 1 cup worth of red onion and mince 3 tablespoons of fresh dill. (Photo #1)
Creamy cucumber salad recipe process collage showing removing seeds from cucumbers and mixing the salad with the dressing.
  1. In a large bowl whisk 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons of white vinegar, 2 tablespoons of granulated sugar, 1/4 teaspoon of white pepper, 1/2 teaspoon of granulated garlic, 1/2 teaspoon of fine sea salt, and the dill. Add the cucumber and onion to the bowl and mix well to coat. (Photo #2) Cover and refrigerate for at least 2 hours before serving, but preferably overnight. Be sure to mix the salad at the halfway point. Before serving, taste test and adjust salt and pepper if needed. Enjoy!

Top tip

For the best possible results, make this creamy cucumber salad the day before serving. Allowing it to sit in the fridge overnight will yield maximum flavor. If storing overnight, you can drain the salad of any excess liquid before serving and add a bit more mayo or sour cream right before serving.

Creamy cucumber salad in red bowl with dill garnish.

More summer salads

Here are just a few more of our favorite salads that are perfect for summer gatherings and barbecues. For more inspiration, check out our entire summer recipe catalog!

If you’ve enjoyed this Creamy Cucumber Salad Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.

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Creamy Cucumber Salad

5 from 7 votes
Prep: 25 minutes
Cook: 5 minutes
refrigerator time: 2 hours
Total: 2 hours 30 minutes
Servings: 6
This creamy cucumber salad with fresh dill in a tangy dressing is refreshing, delicious, and perfect for summer gatherings!


  • 2 large English cucumbers seeds removed and cut into 1/4-inch thick half moons
  • 1 cup thinly sliced red onion or sweet onion
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons white vinegar
  • 2 tablespoons granulated sugar
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3 tablespoons fresh dill minced


  • Cut the cucumbers in half lengthwise and with a spoon remove the seeds. Cut into 1/4-inch thick half moon shapes.
  • In a large bowl, whisk the vinegar, sugar, pepper, salt, garlic powder, mayonnaise, sour cream, and dill.
  • Add the cucumber and onion to the bowl and mix well to coat.
  • Cover and refrigerate for at least 2 hours but preferably overnight. Make sure to mix the salad at the halfway point. When ready to serve, taste test and season with more salt and pepper if required. Enjoy!


  • If refrigerating overnight (recommended!), the salad can be drained of excess liquid and mixed with a touch more mayo and sour cream right before serving.
  • Leftovers can be saved for up to 5 days.


Calories: 114kcal | Carbohydrates: 12.4g | Protein: 1.9g | Fat: 6.5g | Saturated Fat: 3.7g | Cholesterol: 21mg | Sodium: 246mg | Potassium: 172mg | Fiber: 0.9g | Sugar: 8.9g | Calcium: 61mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 7 votes

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  1. Rob Fontaine says:

    5 stars
    Made twice now and a favorite easy to make salad. I like to make the dressing ahead of time and let it rest in the fridge for a while then pour over fresh cut cucumbers & onions. Thanks for sharing this one!

    1. Tara says:

      We’re so happy you’ve enjoyed this one a few times!

  2. Frank Sulcoski says:

    5 stars
    I like it

    1. Tara says:

      We’re so happy you liked the recipe, Frank!

  3. saundra sillaway says:

    5 stars
    Summer out loud. Cukes, sweet onions, and dill , kool.

    1. Tara says:

      So happy you enjoyed it, Saundra!

  4. Erva says:

    5 stars
    Love cucumber salads, especially during the summer. Made this salad ,was really great.

    1. James says:

      Thank you, Erva!

  5. Valerie Wahl says:

    Delicious refreshing salad..something different to serve as a side dish.

    1. James says:

      Thanks, Valerie!

  6. Jan Schuman says:

    5 stars
    Great and refreshing recipe!

  7. Debi says:

    5 stars
    Loved this, will make over + over, so tasty. The dill is refreshing + eat it well before losing the cuke crunch! Mmmmm… Added a few tomatoes 2nd time!

  8. PAMELA RUSSO says:

    5 stars
    Amazing! I had a friend many years ago used to make this salad I never could reproduce it. It’s so simple and perfect and it tasted just like hers. brought back a lot of memories thanks for the recipe five star for sure.!

    1. Tara says:

      We’re so happy you loved it, Pamela!