Creamy Cucumber Dill Salad
To make creamy cucumber salad, thinly slice cucumbers, salt them and let them drain to draw out water, then toss with thin-sliced onion and a dressing of sour cream, vinegar, and fresh dill. Salting and draining the cucumbers first is the key step — it keeps the salad crisp and stops the dressing from turning watery. Chill briefly and serve cold. It's a cool, tangy side for barbecues and summer meals.
Cool, crisp, and tangy with dill, creamy cucumber salad is a Canadian summer staple — the side that shows up next to grilled sausages, cold chicken, and potato salad at every warm-weather table. It’s the perfect use for a cucumber glut, and it comes together with a few pantry staples and a handful of fresh dill.
Salt and drain — the one key step
Cucumbers are almost all water, and that water will wreck the dressing if you skip this: salt the sliced cucumbers and let them drain 20–30 minutes, then squeeze or pat them dry. You get a crisp salad and a thick, creamy dressing that clings instead of a watery mess. It’s the difference between good and disappointing.
Thin, even slices
Slice the cucumbers thinly and evenly so they soften uniformly and drink up the dressing. Peel thick field-cucumber skins; leave thin garden or English cucumber skins on for colour and bite.
Tangy and cool
A dressing of sour cream, a little vinegar, and lots of dill is the classic — cool, creamy, and bright. A touch of sugar balances the tang.
Make it yours
- Lighter: use yogurt, or half yogurt and half sour cream.
- Sharper: a vinegar-and-oil dressing instead of creamy.
- Extra crunch and colour: thin radish or red onion.
- Herbs: dill is classic; chives or mint are lovely too.
Chill it briefly and serve cold, scattered with more dill. It’s the refreshing, old-fashioned side that makes the most of summer cucumbers — and it belongs at every barbecue.
At a glance
Creamy Cucumber Dill Salad
Ingredients
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Instructions
- Slice the cucumbers thinly, toss with salt, and let drain 20–30 minutes.
- Squeeze or pat the cucumbers dry. Add the sliced onion.
- Whisk the sour cream, vinegar, sugar, dill, and pepper into a dressing.
- Toss the cucumbers and onion with the dressing.
- Chill briefly and serve cold, with extra dill.
Frequently asked questions
Why salt the cucumbers first?
Cucumbers are mostly water, and if you dress them raw, that water leaches out and turns the dressing into a thin puddle. Salting the slices and letting them sit 20–30 minutes draws out the excess moisture; squeeze or pat them dry before dressing. This keeps the salad crisp and the creamy dressing thick and clinging rather than watery.
Should I peel the cucumbers?
It's up to you and the cucumber. Field cucumbers with thick, waxed skins are better peeled; thin-skinned English or garden cucumbers can be left unpeeled for colour and a little bite, or striped-peeled for a middle ground. Either way, slice them thinly and evenly so they soften uniformly and soak up the dressing.
Can I make it ahead?
It's best within a few hours of dressing, but if you salt and drain the cucumbers well first, it holds up for a day in the fridge. The flavours meld nicely after an hour or two. If it releases liquid after sitting, just drain and give it a stir before serving. Add fresh dill close to serving for the brightest flavour.