Creamy German Cucumber Salad | Gurkensalat
This German cucumber salad, or Gurkensalat, is such a refreshing dish. Creamy and tangy but also light with just a little sweetness, this is the kind of salad that you’ll want to make all the time.
We love making Gurkensalat, with its cool, crisp taste, as a nice side dish to hearty mains, summer BBQs, or even with just a slice of good whole-grain bread.
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What is Gurkensalat
Germans enjoy cucumber salads year-round, but especially during the summer months. Every family has their own favorite recipe – some are made with a simple vinaigrette, others with a creamy dressing.
This recipe is the creamy version that is popular in Southern Germany, with sour cream, vinegar, and fresh dill for that classic flavor. It is exactly how my family has been making it for decades, and I am sure you’ll love it as much as we do!
Why you’ll love this recipe
Ingredients
Here’s what you’ll need for this creamy German cucumber salad
- English cucumber: the star and main ingredient in this recipe
- Salt: this salad would taste bland without seasoning
- Sour cream: I love the complex flavors of this cultured dairy product that is surprisingly easy to make at home
- Sugar: just enough to balance the sourness and to “round out” the flavor
- Vinegar: white vinegar or apple cider vinegar both work well
- Dill: I prefer chopped fresh dill, but dried dill works, too, in a pinch
Simple substitutions
- Sour cream: you can also use Greek yogurt or crème fraîche
- Vinegar: white wine vinegar or lemon juice will work, too
- Dill: parsley or chives (my dad’s favorite, actually) for something different
How to make German cucumber salad.
- Peel the cucumber. I like using a vegetable peeler for that but any sharp knife will work.
- Thinly slice the cucumber. I like a mandolin slicer but any sharp knife works.
- In a separate bowl, mix the dressing.
- Add the dressing to the cucumber slices and toss until combined.
Helpful recipe tips
- Thin slices: the salad tastes best when you cut the cucumber into very thin slices (I highly recommend using a mandolin).
- Make ahead: Gurkensalat tastes even better after you let it sit in the fridge for 15 minutes
- Prevent soggy cucumber salad: If you’re not eating the cucumber salad right away, I recommend mixing the cucumber slices with 1 tsp of salt and letting them sit for 15 minutes. Then press out the excess liquid with your hands and add the dressing.
Serving suggestions
Gurkensalat is so versatile:
- Serve it with grilled bratwurst or schnitzel
- Pair with hearty breads and spreads for a light supper
- Bring it to a BBQ, Oktoberfest party, or picnic as a refreshing side dish.
Storing and freezing instructions
This salad is best eaten fresh, but will keep in the fridge for up to 2 days. Stir before serving, as the cucumbers release more liquid.
German Cucumber Salad | Gurkensalat
Ingredients
- 1 English cucumber
- ½ tsp salt
- ¼ cup sour cream
- 1 TBSP sugar
- 1 TBSP vinegar
- 1 tsp dill, finely chopped
Instructions
- Peel and thinly slice the cucumber (a mandolin works well for very thin slices).
- In another bowl, whisk together sour cream, sugar, vinegar, and finely chopped dill.
- Add cucumbers to the dressing and stir until coated.
- Chill for at least 15 minutes before serving to let the flavors meld.
Notes
- if you’re not eating the cucumber salad right away, I recommend adding 1 tsp of salt to the cucumber slices, mixing it in well, and letting it sit for 15 mins before pressing out the excess liquid with your hands and adding the dressing
Nutrition
FAQs about Cucumber salad
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