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.