German Cucumber Salad

At a glance

What stands out: This is a cool and creamy German cucumber salad recipe that’s filled with fresh, tangy flavors and savory dill. Since cucumbers are available all year round, it’s a straightforward and economical salad for any season.

How long it takes: 15 minutes of prep, an hour to chill
Equipment you’ll need: mixing bowl
Servings: 10

Creamy German Cucumber Salad

Fresh and crisp German cucumber salad, also known as gurkensalat, is a staple in German households. There are two popular versions: oil-and-vinegar (like this non-creamy cucumber salad), and today’s recipe, dressed in a sauce made from tangy sour cream and a burst of savory dill. This is the ultimate summer salad but you can easily serve cucumber salad year-round as a light, refreshing side to your favorite hearty dishes.

Straightforward Cucumber Salad Recipe

Fresh, clean flavor. Juicy cucumbers, tangy sour cream, and citrusy dill combine in a bright, flavorful salad recipe that’s crisp and refreshing.

Low-effort. This creamy German cucumber salad is a breeze to make. If you have a mandolin to slice the cucumbers, it’s even easier!

Versatile. The fresh flavors in this salad are neutral, so you can pair it with just about any main dish, whether that’s grilled chicken or breaded pork chops. Keep reading for lots of tasty serving ideas.

What goes in

• Cucumbers: This salad works best with long English cucumbers (we know, the irony of using English cucumbers to make a German cucumber salad). English cucumbers (sometimes called greenhouse cucumbers) have tender edible skins, and are less watery and seedy than American or Persian cucumbers, which are shorter and wider.
• Sour Cream: We recommend full-fat sour cream because the cucumber juices tend to water down the salad with time. Plain yogurt also works as a substitute for sour cream in this recipe.
• Vinegar: We use plain inexpensive white vinegar but just about any variety will work. Apple cider vinegar or white wine vinegar are good alternatives but keep in mind that they will change the flavor of the salad a bit.
• Dill: Fresh dill is best. Dried just isn’t the same in this salad. If you’re not a fan of dill, other herb choices for this cucumber salad are mint, chives, garlic, or coriander.
• Sugar: The recipe is written for white granulated sugar but you can use a natural sweetener like agave, if you prefer.

How it comes together

Ready to toss together this fresh and creamy cucumber salad? It’s speedy and straightforward to do.

Make the dressing. First, in a large bowl, whisk up the sour cream with vinegar, dill, and sugar for the dressing. Season to taste with salt and pepper.

Assemble the salad. Add the sliced cucumbers and onions to the bowl with the dressing. Toss everything together to get the veggies well-coated.

Chill. Cover the cucumber salad and place it into the fridge for 1 hour, to give the flavors a chance to mingle.

Serve! Give the chilled salad a stir, garnish with more fresh dill, and serve.

Use a Mandolin

This salad is even quicker to make with the help of a mandolin to slice the cucumbers. This is our favorite model!

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Tips for Success

Peel and deseed your cucumbers if needed. If you’re not using English cucumbers, consider peeling fatter, shorter cucumbers and removing any seeds. Many cucumbers have thick skin which is often wax-coated; use a vegetable peeler to peel that type of cucumber. If the cucumber has large seeds, cut out the middle portion which contains the seeds.

Serve with a slotted spoon. The dressing will become runnier the longer the salad sits. Serving with a slotted spoon helps to keep the excess liquid off your plate.

Straightforward Recipe Variations

• Cut the cucumbers into ribbons. Use a mandolin to slice the cucumbers lengthwise into ribbons, as we do in our cucumber ribbon salad.
• Add cheese. Give this German cucumber salad a Mediterranean twist with a sprinkle of fresh feta cheese or shaved parmesan. Blue cheese is another good option.
• Add more veggies to the mix. Change up your cucumber salad with the addition of sliced or grated vegetables like carrots, radishes, or fennel. If you’d like to add tomatoes, consider trying our cucumber tomato salad.
• Different herbs. Dill tastes memorable, but as mentioned earlier, feel free to substitute a different herb, such as chives, mint, cilantro, minced garlic, etc.
• Lemon. Give the finished salad a squeeze of fresh lemon juice to brighten the flavors.

Ways to serve it

Serve chilled German cucumber salad alongside sausage or schnitzel for a Bavarian-inspired meal. It’s also great paired with family-friendly pork dishes like juicy air fryer pork chops or roast pork and a side of potato wedges.

German cucumber salad makes a tasty barbecue side dish served next to BBQ chicken wings and BBQ pulled pork, with more straightforward sides like potato salad and corn on the cob. And in the cooler months, this salad’s clean, fresh flavors taste great next to hearty mains like pot roast or meatloaf.

It’s a reliable side salad, or you can top this cucumber salad with grilled salmon or crispy chicken bites for a light meal or lunch.

Storing Leftovers

Store leftover German cucumber salad refrigerated in a covered container for up to 2 days. Any longer than that and the cucumber tends to soften too much. Avoid freezing fresh salads of any kind, as the veggies and dressing won’t hold up well when frozen and thawed.

• Yield: 10
• Prep: 15 minutes
• Total: 1 hour 15 minutes

Ingredients

• 2 English cucumbers, thinly sliced (about 1 ½ pounds or 5 cups sliced)
• ½ small yellow or white onion, thinly sliced, optional (about ½ cup sliced)
• ½ cup sour cream
• ¼ cup white vinegar
• 1 tablespoon minced fresh dill (more for garnish if desired)
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• ½ teaspoon coarse ground black pepper

Method

1. In a large mixing bowl, whisk together the sour cream, vinegar, dill, sugar, salt, and black pepper.
2. Add the sliced cucumbers and onions. Toss everything together until the vegetables are evenly coated with the dressing.
3. Cover the bowl with plastic wrap or a lid, and refrigerate the cucumber salad for at least 1 hour before serving. This allows the flavors to meld together and enhances the taste of the salad
4. Just before serving, stir the salad to redistribute the dressing. If desired, garnish the salad with additional chopped fresh dill.

Notes

Cucumbers: If you don’t use English or greenhouse cucumbers, you may want to peel them and cut out the large seeds.

Pro tip: The dressing will get runnier over time due to the water content in the cucumbers. We recommend serving with a slotted spoon.

Serving suggestions: Serve the salad chilled as a refreshing side dish with German sausages, schnitzel, pork dishes, or alongside hearty meals.

Storage: Cover and refrigerate for up to 2 days. The cucumbers will get softer and release more juice as they sit. Stir well before serving.