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German Cucumber Salad is a refreshing summer salad made with simple ingredients that are a staple in most kitchens! This recipe is easy to make, budget-friendly, and perfect for a potluck, family dinner, or summer cookout.
German Cucumber Salad is light, refreshing, and so easy to make! A perfect salad to bring to a party or potluck. My family especially loves this salad in the summer months because it is so light and tastes super fresh. This recipe is similar to how my German Grandmothers make their cucumber salad. I say similar because none of them can ever tell how much of each ingredient they use. But it tastes like Oma made it!
Cucumber Salad is called Gurkensalat in German and is made with sour cream, vinegar, and fresh dill. Like most German salads, this one tastes best after it has chilled for a few hours in the fridge. You can make it up to one day in advance! Perfect for a big party or barbecue.
This easy salad tastes great with fish or meat. In Germany, cucumber salad is often served with Schnitzel.
Julia’s Tips and Tricks for making this German Cucumber Salad Recipe
- This salad needs to rest in the fridge for 4 hours or longer to fully develop its flavor. It tastes great when you just made it but it tastes even better after a few hours. The dressing will get a bit watery but that’s totally normal. If you want you can season the sliced cucumbers with salt before adding the dressing and squeeze out the moisture after a few minutes then toss them with the dressing.
- The secret to a perfect German Cucumber Salad is to slice the cucumbers super thin! The thinner the better! The slices should be almost translucent. The mandoline slicer I use and love is linked below.
- You can add thinly sliced onion or a minced clove of garlic to this salad. I grew up without garlic or onions in my sour cream cucumber salad because garlic is not really common in the German cuisine and I’m not a big fan of raw onions.
- English cucumbers work best for this recipe. They often are wrapped in plastic and are unwaxed. You don’t need to peel these cucumbers. But you can also use regular cucumbers.
- There are two versions of cucumber salad in Germany. This sour cream cucumber salad and a vinegar and oil version. To make a vinegar and oil dressing for the cucumber salad use 1/2 cup canola oil and 1/4 cup white vinegar instead of the sour cream and vinegar the recipe below calls for. The other ingredients are the same.
Looking for more summer sides & salads?
- Authentic German Potato Salad
- Roasted Corn Zucchini Salad
- Pasta Salad with Italian Dressing
- Balsamic Chickpea Feta Greek Salad
- Bavarian Wurst Salad with Cheese
Tools used in the making of this German Cucumber Salad
Mandoline Slicer: This slicer is the BEST! It’s super sharp, made in Germany, and you can slice different thicknesses, julienne, and shred. Perfect for super thin cucumber slices, coleslaw, and making homemade fries! I bought this for my husband’s birthday last year and he loves it.
Cut Resistant Gloves: Better also get a pair of these with the slicer! Trust me this thing is extremely sharp. Luckily we haven’t had any accidents since we bought these but I wish we had these a few years ago when my husband tried to make coleslaw.
Vinegar: I like to use this German seasoned vinegar for salads but you can also use distilled white vinegar, white wine vinegar or apple cider vinegar. But do NOT use balsamic vinegar!
German Cucumber Salad Recipe
Equipment
Ingredients
- 2 English cucumbers, or 4 medium cucumbers
- 1/2 cup sour cream
- 1 tbsp white vinegar
- 1 tsp sugar
- 1 tbsp dill, fresh or frozen
- 1/2 tsp salt
- black pepper, to taste
Instructions
- Peel the cucumbers if desired and thinly slice them with a mandoline slicer. The thinner the better! Put them in a large salad bowl.
- In a medium bowl whisk together the sour cream, vinegar, sugar, and dill. Add salt and pepper to taste.
- Pour dressing over cucumber slices and toss until combined. Cover and let chill in the fridge for at least 4 hours or overnight.
- Serve with a slotted spoon.
Video
Nutrition
Can I use light sour cream? Thanks!
Yes, you can!
Will it taste okay without the sugar? I can’t have any carbs or sugar. Thank you.
Yes, it will taste ok!
Have you tried using xylotol?
I I would use erithitol
some say to let your cucumbers set overnight so the water drains out of them , is that necessary?
Both my grandmothers never drain their cucumbers, so I would say it’s not necessary.
fabulous food
this is awesome site to find such good stuff to make
I made this today for my family. I am German and Austrian. I grew up eating this salad all summer long and every summer of my childhood. It comes out exactky like both my great grandmothers and grandmother’s recipe. I used my Kraut Hobel to slice the cucumbers paper thin. The Austrians cut the slices thicker, but I love the paper thin the best. Danke, es schmecht gut!!!
It is very much worth slicing the cucumbers early in the day, spreading them out on paper towels, sprinkle lightly with salt, and get rid of a lot of the water. The flavor seems to be much better. Mom always peeled the cucumbers, so I do, too. Our family recipe calls for a bit more sugar in the dressing. Great memories!
on the German website, I see two options, Herbal vinegar and a classic, so I am not sure which one of them is the seasoned vinegar, the classic has the wine component to it, Kindly advise!thank you
Can you use plain yogurt in place of sour cream ? My husband doesn’t like sour cream
Some people use a mixture of sour cream and plain Greek yogurt. Trust me I am like your husband I don’t like either and ci love it with just the sour cream.
I just made this for my husband’s German decendents family reunion. I tasted right after making. It is good. Can’t wait till it marinates over night. Fresh dill right out out of my garden