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Creamy Dill Cucumber Onion Salad (With Sour Cream And Mayo) in a ceramic bowl with serving spoons atop a marble counter.
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5 from 6 votes

Creamy Dill Cucumber Onion Salad (With Sour Cream And Mayo)

Thinly sliced cucumbers and red onion in a dressing of sour cream, a tablespoon of mayonnaise, chopped fresh dill, and pepper, chilled for at least 15 minutes and finished with flaky sea salt. The recipe makes 6 servings in about 25 minutes.
Prep Time10 minutes
Chill Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: creamy cucumber salad with mayo, creamy dill cucumber salad, cucumber salad with sour cream
Servings: 6 servings
Calories: 85kcal
Author: Sara Nelson

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.

Notes

If You Have Extra Time Before Serving: You can give the cucumbers and onions time to release their liquid. Add the sliced cucumbers and onions to a colander and then sprinkle on 1 Tablespoon of salt. Toss the cucumbers around in the colander until the salt is evenly coating the cucumbers. Place the colander on top of a plate and then let them sit at room temperature for 1 hour (or up to 2 hours is fine, too!). After this time, transfer them to a clean plate lined with some paper towel and then, using another piece of paper towel, gently pat them dry to remove any excess moisture. If you plan to eat the salad right after preparing and chilling, you can skip this.
Refrigerator Storage: Store the salad in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1.5cup | Calories: 85kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 26mg | Potassium: 324mg | Fiber: 2g | Sugar: 4g | Vitamin A: 276IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 1mg