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Creamy German Cucumber Salad (Gurkensalat)

A white bowl filled with slices of Creamy German Cucumber Salad generously coated in a dill-flecked white dressing.
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A recipe for traditional German cucumber salad featuring a rich, creamy dressing made with sour cream and fresh dill.

Ingredients

Scale
  • 3 large cucumbers
  • 1 teaspoon salt (for sweating)
  • 1/2 cup sour cream
  • 1/4 cup plain yogurt (full fat recommended)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh chives, chopped (optional)

Instructions

  1. Peel the cucumbers. Slice them thinly, about 1/8 inch thick.
  2. Place the cucumber slices in a colander set over a bowl. Sprinkle with 1 teaspoon of salt. Let them sit for 30 minutes. This process draws out excess water.
  3. Gently squeeze the cucumbers between paper towels or a clean kitchen cloth to remove as much liquid as possible. Discard the liquid.
  4. In a medium bowl, whisk together the sour cream, yogurt, white wine vinegar, Dijon mustard, sugar, black pepper, dill, and chives (if using). Mix until the dressing is smooth.
  5. Add the prepared, squeezed cucumbers to the dressing. Gently toss to coat all the slices evenly.
  6. Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld.
  7. Taste before serving and add a small pinch more salt or pepper if needed.

Notes

  • Sweating the cucumbers is a key step to prevent a watery salad. Do not skip this.
  • For a tangier dressing, substitute half of the sour cream with plain Greek yogurt.
  • This salad tastes best when chilled for at least one hour, but it can be made up to 4 hours ahead.
  • Serve this salad alongside grilled sausages, schnitzel, or roasted potatoes.

Nutrition

Find it online: https://hungryhearld.com/creamy-german-cucumber-salad-recipe/