German cucumber salad—known in Germany as gurkensalat—is a refreshing, creamy side made from thinly sliced cucumbers dressed in a tangy mixture of sour cream, vinegar and fresh dill. Light yet satisfying, this salad works as a cool summer dish or a crisp accompaniment to roasted or grilled meats in colder months. If you have a mandoline it will save time slicing the cucumbers, but a very sharp knife does the job perfectly well.
The defining flavor in a traditional German cucumber salad is fresh dill. Dill brightens the creamy dressing and complements the mild cucumber, creating the classic balance of herbaceous, tangy and slightly sweet tastes. For an authentic gurkensalat, fresh dill is strongly recommended.
This salad is cool, creamy and full of fresh flavor. The dressing softens and becomes more fluid as cucumber juice melds with the sour cream and vinegar, so plan to make it ahead to let the flavors develop. It pairs beautifully with pork dishes like schnitzel, roasted pork, grilled sausages or simple baked chicken.
Why You’ll Love This Recipe
German cucumber salad is quick to prepare, relies on simple ingredients, and delivers a creamy, tangy side that enhances many main courses. The fresh dill brings a distinctive aromatic note, while the combination of sour cream (or Greek yogurt), vinegar and a touch of sugar balances the cucumbers’ freshness. It’s versatile, light on calories and easy to make in larger batches for gatherings.
How to Serve
Serve this salad chilled. It works well on a buffet, alongside grilled meats, or as part of a cold plate with cold cuts and cheeses. Garnish with extra dill or a grind of black pepper for serving. Because it benefits from time to rest, prepare it a few hours or the day before and keep refrigerated until ready to serve.
Make-Ahead and Storage
This salad should be made ahead—ideally at least 4 hours or overnight—so the cucumber juices blend with the dressing and slightly thin it. Store in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, as separation can occur. For best texture, consume within the first 48–72 hours.
Variations and Substitutions
- Replace sour cream with plain Greek yogurt for a lighter tang and protein boost.
- Use shorter Lebanese or Persian cucumbers if you prefer not to peel—their skin is thin and tender.
- Adjust sugar, vinegar and salt to taste to achieve your preferred balance of sweet and tangy.
- For a dairy-free option, try a plant-based yogurt though the flavor will differ from the classic version.
INGREDIENTS:
- 2 telegraph cucumbers (English or long cucumbers)
- 1 teaspoon white sugar
- 1 tablespoon white vinegar
- Sour cream or plain Greek yogurt (about 1/2 to 3/4 cup, to taste)
- ½ teaspoon salt
- Black pepper, to taste
- 1 tablespoon minced fresh dill weed
How To Make German Cucumber Salad
- Slice the cucumbers. Peel if desired, then cut the cucumbers into very thin slices (about 0.2 inches). A mandoline speeds this up; otherwise use a very sharp knife for evenly thin slices.
- Make the dressing. Whisk together sour cream (or Greek yogurt), white vinegar, sugar, salt, black pepper and the minced fresh dill until smooth and well combined.
- Toss and combine. Add the cucumber slices to the dressing and toss until all slices are coated. The dressing may seem thick at first — the cucumber juice will thin it out as it rests.
- Chill and rest. Cover and refrigerate for at least 4 hours or overnight to let the flavors meld. Serve chilled.
Recipe Notes & Details
- Prep Time: about 10 minutes (plus resting time)
- Servings: 4
- Course: Comfort food / Side dish
- Calories: approximately 21 per serving (estimate)
Tips: If the dressing becomes watery after resting, stir and taste before serving, then adjust seasoning. For an extra crisp texture, drain excess cucumber liquid before tossing with the dressing, or salt the slices briefly and rinse if you prefer a milder flavor.
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