Creamy German Cucumber Salad
When summer cucumbers are abundant and overflowing, you’ll want to make this German cucumber salad (Gurkensalat) ALL. THE. TIME. It’s delicious with just about anything, and it comes together in just 10 minutes of prep and is made with just a handful of ingredients. It’s definitely a summer staple with familiar flavors and the perfect balance of sweet, tart, salty, and creamy.
When the cucumbers are flowing…
…this salad happens on repeat! This classic German cucumber salad is one of my favorite summer sides.
I love how this refreshing dish pairs with grilled meals. It’s cool, crunchy, and just the right amount of creamy! Make it ahead, it’s perfect for potlucks and quick dinners. It’s…
🥒 Ultra-refreshing: This salad is cool, refreshing, and perfect for warm weather and garden cucumbers.
💚 Nutritious: Made with lots of vegetables and a simple dressing, this salad is light and nutritious.
⏱️ Quick & easy: This simple salad comes together in just 10 minutes
🍽️ Endlessly versatile: Works with everything from brats to grilled chicken – we make this on a regular basis all summer long.
🌿 Just 6 ingredients: You probably have everything you need to make it already.
❄️ Make-ahead friendly: Gets even better after chilling, making it a great option for parties or summer dinners.
Summer’s best recipes deserve company. My watermelon and feta salad is another no-fuss side that disappears fast at any cookout, and if your tomatoes are coming in, you absolutely need to try my summer tomato salad or slather them on the best tomato toast you’ll ever have.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples for this salad: cucumbers, onion, sour cream, vinegar, sugar, dill, and salt.
- Cucumber – Use whatever type of cucumber is plentiful! It’s great with garden-fresh cucumbers. English cucumbers or Persian cucumbers work well as they have a thinner skin, so you don’t need to peel them, but regular cucumbers will also work well and are more traditional.
- White onion – I prefer the white onion, but you could also use yellow or even red onion. My photographer said that she has always seen it made with red onion (or purple onion), so it may vary regionally as well.
Emily’s Tips & Tricks
- Pro tip: Slice cucumbers thinly! A mandoline works great for ultra-thin, uniform slices that soak up the dressing.
- Variations: Prefer a lighter salad? Use Greek yogurt instead of sour cream, or go half and half.
- Additions: You can also add other veggies to this salad. Thinly sliced radish is delicious and adds crunch.
Creamy Cucumber Salad Recipe
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 40 minutes
- Yield: ~ 3 cups
- Category: Salad
- Method: No Cook
- Cuisine: German
- Diet: Gluten Free
Description
This creamy German cucumber salad (Gurkensalat) is a classic summer side with sour cream, dill, and vinegar. Ready in 10 minutes!
Ingredients
- 1 large cucumber (3–4 cups thinly sliced)
- 1 tsp. sea salt
- 1/4 cup thinly sliced white onion
- 1 Tbsp. sugar
- 2 Tbsp. white vinegar
- 1 tsp. dried dill
- 1/2 cup sour cream
Instructions
- Peel cucumber with a vegetable peeler, leaving some thinner green strips. Use mandoline to thinly slice cucumber and onion. Sprinkle sliced cucumbers with salt and let sit for 15 minutes. Discard any liquid and gently squeeze cucumbers.
- Meanwhile, whisk sugar, vinegar, and dill together in a medium mixing bowl.
- Add in sour cream and gently whisk so the mixture doesn’t get frothy.
- Gently fold cucumbers and onion into sour cream mixture, just until mixed. Refrigerate for at least 3 hours or overnight.
Notes
Storage: Store leftover creamy cucumber salad in an airtight container in the refrigerator for 1-2 days.
Ingredient notes: Use whatever type of cucumber is plentiful! It’s great with garden-fresh cucumbers. English cucumbers or Persian cucumbers work well as they have a thinner skin, so you don’t need to peel them, but regular cucumbers will also work well and are more traditional. You can use white or red onion. The onion type seems to vary by region (and perhaps origin).
Prep ahead: This salad gets better with time, so it’s a great one to prep a few hours or up to a day in advance.
Special tools: A mandoline slicer makes this salad come together really quickly, and you’ll have nice thin slices.
Serve with: Grilled drumsticks, turkey burger sliders, or shrimp boil.
Serving Suggestions
This salad is practically made for summer grilling nights. It’s a natural pairing alongside grilled chicken thighs or grilled shrimp skewers – the cool, creamy dressing is the perfect contrast to anything hot off the grill. It’s also great next to a grilled chicken sandwich or piled alongside brats and slow cooker brats for a classic summer cookout spread.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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