Please Rate this Recipe

Few dishes feel as refreshing and light as a classic German cucumber salad, or Gurkensalat. With its origins rooted in German cuisine, this salad is a staple at summer picnics and family dinners, offering a crisp, cooling contrast to heartier mains.

I first tasted this tangy, slightly sweet salad in the backyard, paired perfectly with Grilled Chicken. It instantly became a favorite of mine for its simplicity and bright flavors.

What sets this salad apart is its use of thinly sliced cucumbers tossed in a creamy, yet delicate, dressing made from sour cream, vinegar, and fresh dill.

The cucumbers absorb the tangy dressing while staying incredibly crisp, and the dill adds an aromatic freshness that elevates every bite. You can serve this as a side dish, but honestly, it’s so addictive, you might just want to eat it on its own.

I’d love to hear how you make this recipe your own! Feel free to share your twists or favorite pairings in the comments.

Why I Love This Recipe?

Light and Refreshing: It’s the perfect side dish for summer, keeping things light yet flavorful.
Simple Ingredients: You probably already have most of the ingredients on hand, making it a quick and easy go-to.
Versatile Pairing: Whether it’s a casual lunch or part of a barbecue spread, it fits seamlessly into any meal.
Easy to Customize: Add a touch of sugar or switch up the herbs to make it your own!

German Cucumber Salad Recipe

German cucumber salad, or "Gurkensalat," is a refreshing dish made with thinly sliced cucumbers tossed in a tangy dressing of vinegar, sour cream, dill, and a touch of sugar. It’s a light, creamy side perfect for summer meals.

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Prep Time 15

Total Time 15

Course Salad and dressing

Cuisine German

Servings 8 people

Calories 45 kcal

Equipment

Mandoline Slicer
medium mixing bowl
Large salad bowl

Ingredients

1 tbsp white vinegar
1 tbsp dill
1 tsp sugar
½ cup sour cream
2 English cucumbers
black pepper, to taste
½ tsp salt

Instructions

Start by peeling the cucumbers if preferred, then use a mandoline to slice them as thin as possible.
Place the slices into a large bowl.
In a separate bowl, whisk together sour cream, vinegar, sugar, and fresh dill.
Season with salt and pepper to your liking.
Pour the dressing over the cucumbers and toss until well coated.
Cover the bowl and refrigerate for at least 4 hours or overnight to let the flavors meld.
Serve chilled, using a slotted spoon for easy serving.

Notes

For the best texture, slice the cucumbers as thinly as possible to allow them to absorb the dressing fully.
The longer the salad chills, the better the flavors will combine, so overnight refrigeration is ideal.