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Creamy German Cucumber Salad (Gurkensalat)

Close-up of a white bowl filled with slices of Creamy German Cucumber Salad, coated in a white dressing and topped with fresh dill.
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A simple recipe for traditional German cucumber salad featuring a creamy, tangy dressing made with sour cream and dill.

Ingredients

Scale
  • 3 large cucumbers
  • 1/2 cup sour cream
  • 1/4 cup plain yogurt
  • 2 tablespoons white vinegar
  • 1 tablespoon fresh dill, chopped
  • 1/2 small onion, thinly sliced or 2 tablespoons chives, chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Peel the cucumbers. Slice them very thinly, about 1/8 inch thick.
  2. Place the cucumber slices in a colander. Sprinkle with 1/2 teaspoon of salt and let them sit for 15 minutes to draw out excess water.
  3. Gently squeeze the cucumbers to remove as much liquid as possible. Pat them dry with paper towels.
  4. In a medium bowl, whisk together the sour cream, yogurt, vinegar, sugar, pepper, dill, and onion or chives.
  5. Add the drained cucumber slices to the dressing. Toss gently to coat everything evenly.
  6. Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For a tangier flavor, you can substitute all sour cream for plain Greek yogurt.
  • If you prefer a sweeter salad, add an extra 1/2 teaspoon of sugar to the dressing.
  • This salad tastes best when served cold.

Nutrition

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