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Creamy Dilled Cucumber Salad Recipe
Creamy Dilled Cucumber Salad Recipe photo by Taste of Home

Creamy Dilled Cucumber Salad Recipe

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This crunchy, savory side dish, a Norwegian favorite, was a staple at all of our family holidays. —Patty LaNoue Stearns, Traverse City, Michigan
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings


  • 2 English cucumbers, thinly sliced
  • 1 teaspoon salt
  • 1-1/2 cups (12 ounces) sour cream
  • 1/4 cup thinly sliced red onion
  • 1/4 cup snipped fresh dill
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • 1 teaspoon coarsely ground pepper

Nutritional Facts

2/3 cup equals 143 calories, 10 g fat (7 g saturated fat), 40 mg cholesterol, 416 mg sodium, 7 g carbohydrate, 1 g fiber, 3 g protein.


  1. Place cucumbers in a colander over a bowl; sprinkle with salt and toss. Let stand 15 minutes. Squeeze and blot dry with paper towels.
  2. In a large bowl, combine the remaining ingredients; stir in cucumbers. Refrigerate, covered, at least 1 hour. Yield: 6 servings.
Originally published as Creamy Dilled Cucumber Salad in Taste of Home April/May 2013

Nutritional Facts

2/3 cup equals 143 calories, 10 g fat (7 g saturated fat), 40 mg cholesterol, 416 mg sodium, 7 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Creamy Dilled Cucumber Salad

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Reviewed Aug. 24, 2013

I didn't like this recipe at all, mostly because I don't like cucumbers (although I wasn't a big fan of the dressing either). My husband loved it as did most of the people I shared it with, though.

Reviewed Jul. 3, 2013

Best cucumber salad I've ever tasted. I realized when I was adding this recipe to my permanent recipe file that I had omitted the sugar but I can't imagine this being any better so I will leave it out from now on.

Reviewed Jun. 15, 2013

I I prepared this recipe on 6/12/13! I did make modifications to it-I just used 1 Tbsp.

cider vinegar, 1/2 cup Kraft Creamy Poppyseed Dressing! I also used half of a

sliced red onion and instead of dill, I used

fresh chives from our chive patch & finely cut the chives! I'd say it was about 1/8 cup! I did keep the salt amount the same & I partially peeled the cukes-I used 3 regular cucumbers! I did use both the garlic cloves and the ground pepper, but purposely omitted the sugar! I also used the salt on the cuke slices, tossed, then let sit for the 15 minutes, & drained the liquid off the cuke slices/blotted with paper

towels. My Mom & I served it the following evening for a salad dish and my Mom really liked this recipe-It's delicious!

Patty LaNoue Stearns, Thank you for sharing this recipe from your mother's

meal! delowenstein

Reviewed May. 24, 2013

Made this for brunch and was big hit. Very refreshing, great flavor with the dill and red onion. I don't think I put enough salt on the cucumbers to drain the water out so will do that next time so it keeps for leftovers longer. Was really easy to make which is nice. Will make this one again.

Reviewed Mar. 30, 2013

very tasty and refreshing. nice blend of ingredients.

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