This creamy dill cucumber onion salad is thinly sliced cucumbers and red onion tossed in a dressing I mix from sour cream, a tablespoon of mayonnaise, chopped fresh dill, and pepper. The cucumbers stay cool and crisp, the red onion adds a sharp bite, and the dill carries most of the flavor. It takes about 10 minutes to slice and mix, then 15 minutes in the refrigerator before a sprinkle of flaky sea salt goes on top. The recipe makes 6 servings and keeps in the refrigerator for up to 3 days.
The dressing gets stirred together in its own bowl before the sliced cucumbers and onion are tossed in it. The salad then goes into the refrigerator for at least 15 minutes so it is cold all the way through when it comes to the table. The flaky sea salt goes on right before serving so it stays crunchy instead of dissolving into the dressing.
This is a cookout and picnic side that works just as well as the cold side on a weeknight plate. My German Potato Salad and Fresh Corn Salad are two more to put on the same table. If you want to make it a few hours ahead or the day before, salt and drain the sliced cucumbers and onions first so they do not water down the dressing. That step is written out in the recipe card notes and in the FAQ below.
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Reader Love
I made this the other night and it honestly turned out perfect.
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💛 Why you’ll love this recipe
- Ready in 25 minutes: that includes a 15-minute refrigerator rest, which is hands-off. The active work is slicing the vegetables and mixing the dressing.
- Flexible: the sour cream can be swapped for Greek yogurt, the herbs can change, any onion variety works, and the cucumber prep is entirely up to you. The method stays the same no matter what you adjust.
- No heat required: every step is slicing, mixing, and chilling. The kitchen stays cool, which makes this a practical choice in warm weather.
- Holds well as a make-ahead dish: with one salting and draining step, this salad can be prepped hours ahead and stored in the refrigerator for up to 3 days.
- Gluten-free as written: none of the ingredients contain gluten, so it is a safe side to bring when someone at the table avoids it.
➡️ Ingredients
⏲ How to make this recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Combine Cucumber And Onion: Combine your cucumber slices and red onion slices in a large mixing bowl.
- Prepare Dressing: In a separate medium bowl, prepare your dressing by mixing together sour cream, mayonnaise, dill, and pepper.
- Mix Together Then Refrigerate: Transfer the dressing to your bowl of cucumber and onion and then, using a large spoon, toss to coat the cucumbers and onions in the dressing. Transfer to refrigerator to chill for at least 15 minutes.
- Garnish And Serve: Sprinkle on flaky sea salt and, optionally, additional fresh dill and pepper before serving.
👉 Easy ingredient swaps
- Cucumbers: The recipe uses American slicing cucumbers, the kind with thick, waxy green skin you’ll find at any grocery store. English cucumbers (longer and thinner-skinned) work equally well and don’t need peeling if you prefer to skip that step. Either variety gives you the crunch and mild flavor that makes this salad what it is.
- Mayo: The tablespoon of mayo adds body and a subtle richness to the dressing that rounds out the tang of the sour cream without becoming the dominant flavor. To skip it, replace it with an equal amount of sour cream or Greek yogurt. The dressing will be slightly lighter but will still coat the cucumbers and onions well.
- Sour cream: Greek yogurt is a straight swap for sour cream at a 1:1 ratio. The dressing will come out tangier and slightly thinner, which changes the character of the dish but still works. Full-fat Greek yogurt gives the result closest to the original.
- Fresh dill: Fresh dill is the first choice here, and the difference between fresh and dried is noticeable. Fresh gives a brighter, more grassy flavor. If you’re using dried dill, swap in 2 teaspoons of dried for the 2 tablespoons of fresh the recipe calls for. Other fresh herbs can stand in if you don’t have dill: tarragon, flat-leaf parsley, and cilantro all work, each giving the salad a different character.
- Red onion: Any onion variety works here: yellow, white, or sweet (Vidalia is a good pick). If raw onion tends to be too sharp in your household, soak the sliced onion in cold water for 10 minutes before using, then drain and pat dry; this takes the edge off without losing the onion flavor. The onion can also be left out altogether if you’d rather keep the salad cucumber-forward.
✨ Variations
- Add vinegar for more brightness: Stir 2 tablespoons of white vinegar or apple cider vinegar into the dressing before tossing it with the vegetables. The dressing comes out tangier and closer to a pickle, still creamy but with a sharper edge against the richness of the sour cream.
- Season the dressing further: Mix a pinch of garlic powder, onion powder, or both into the dressing before combining. Neither changes the flavor much, but either one adds a little depth. Start with ¼ teaspoon and adjust after tasting.
- Add purple cabbage: Chopped purple cabbage mixed in with the cucumbers and red onion adds crunch, color, and body to the salad. Start with about ½ cup, finely chopped or thinly sliced, and mix it in when you combine the vegetables. It holds up well in the dressing without going soft too quickly.
- Add heat with jalapeño: Finely chopped jalapeño stirred into the finished salad adds slow heat that plays well against the cool, creamy dressing. Start with half a jalapeño with the seeds removed, taste, and add more from there. The jalapeño can also be sliced thin and used as a garnish.
〰️ How to serve
- Bring it to a cookout alongside burgers, ribs, or sliced brisket. The cool, creamy dressing is a natural contrast to anything smoky and hot off the grill.
- Serve it as the cold side next to Grilled Hot Honey Chicken or an Oven Roasted Whole Chicken for a full spread that balances hot and cold.
- Pack it for a picnic or potluck. Transport it in a covered container kept cold, and don’t let it sit out at room temperature for more than 2 hours.
- Round out a dinner plate by serving it alongside other chilled salads and sides. The creamy dressing is rich enough to feel substantial but fresh enough not to compete with other flavors on the table.
💬 FAQs
Can I make this salad ahead of time?
Yes. It benefits from a short rest in the refrigerator, which is already built into the recipe. To make it further ahead (a few hours or the day before), there is one extra step: before mixing the vegetables with the dressing, add the sliced cucumbers and onions to a colander and sprinkle on 1 tablespoon of salt. Toss to coat, then set the colander on a plate and let everything sit at room temperature for 1 to 2 hours. The salt pulls out the excess moisture that would otherwise water down the dressing over time. After the rest, transfer the cucumbers and onions to a paper towel-lined plate and pat them dry before proceeding with the recipe. If you’re eating the salad right after the 15-minute chill, you can skip the salting step. It is only needed when the salad is made ahead.
How long does the salad keep, and why is there liquid at the bottom of the container?
Stored in an airtight container in the refrigerator, the salad keeps for up to 3 days. The liquid at the bottom of the container is normal. Cucumbers release moisture as they sit, especially once dressed. If you followed the salting and draining step before making the salad, you’ll see less of it, but some liquid accumulates regardless. Stir the salad before serving leftovers and it will come back together.
How long can the salad sit out at a party or gathering?
No longer than 2 hours at room temperature. If you’re setting it out as part of a buffet or outdoor spread, place the serving bowl on ice to keep it cold throughout service. This matters most in warm weather, when the sour cream-based dressing can break down more quickly.
Does it matter how I slice or peel the cucumbers?
Not especially. The recipe is written to half-peel them, meaning you peel off strips of skin and leave the rest on, which gives a striped look and slightly softens the outer texture. You can leave the skin fully on or peel it entirely based on your preference; the salad works either way. For slicing, a sharp knife or a mandoline both work fine. Thinner slices soften faster in the dressing; thicker slices hold more crunch. Go with whatever texture you’re after.
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Creamy Dill Cucumber Onion Salad (With Sour Cream And Mayo)
Ingredients
- 4 cucumbers, chilled, half-peeled, thinly sliced
- 1 small red onion, sliced
- ½ cup sour cream
- 1 tablespoon mayonnaise
- 2 tablespoons chopped fresh dill
- ¼ teaspoon ground white pepper or black pepper
- Flaky sea salt
Optional Garnishes (Not Included In Nutrition Info):
- Chopped fresh dill
- Freshly cracked pepper
Instructions
- Combine Cucumber And Onion: Combine cucumber and red onion in a large mixing bowl.
- Prepare Dressing: In a separate medium bowl, mix together sour cream, mayonnaise, dill, and pepper.
- Mix Together Then Refrigerate: Transfer dressing to bowl of cucumber and onion and, using a large spoon, toss to coat cucumbers and onions in dressing. Transfer to refrigerator to chill for at least 15 minutes.
- Garnish And Serve: Sprinkle on flaky sea salt and, optionally, additional fresh dill and pepper before serving.
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