German Cucumber Salad

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Crisp, cool, and incredibly refreshing, German Cucumber Salad (Gurkensalat) is a timeless dish that balances creamy and tangy flavors with just the right touch of dill. This classic side dish is light, hydrating, and full of fresh garden flavor, making it perfect for sunny summer days or as a cooling contrast to hearty main courses.

The salad features thinly sliced cucumbers and onions tossed in a silky dressing of sour cream or yogurt, vinegar, and a dash of sugar. It’s delightfully simple to make but delivers on flavor and texture. Whether you’re planning a picnic, potluck, or weeknight dinner, this easy salad is always a hit.

Why You’ll Love This German Cucumber Salad

This salad is loved for its simplicity and elegance. It’s a no-fuss, budget-friendly recipe that takes just minutes to prepare. The combination of crisp cucumbers with a creamy, zesty dressing is both refreshing and satisfying.

Plus, it pairs effortlessly with so many dishes—from schnitzel to grilled meats and even sandwiches. It’s also vegetarian and gluten-free, making it versatile for guests with dietary restrictions.

What Kind of Cucumbers Should I Use?

The best cucumbers for this salad are English cucumbers or Persian cucumbers. These varieties have thin skins and fewer seeds, which means you don’t have to peel or deseed them. If you use regular garden cucumbers, consider peeling them and removing the seeds to avoid bitterness and excess moisture.

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Ingredients for the German Cucumber Salad

Every ingredient in this salad plays a specific role in delivering that crisp, creamy, and balanced flavor.

• Cucumbers: The star of the dish! Thinly sliced cucumbers bring the crisp texture and refreshing bite.
• White Onion: Adds a sharp contrast and aromatic depth to the cool cucumbers.
• Sour Cream: The base of the dressing; it gives a creamy, tangy coating that clings beautifully to the cucumbers.
• White Vinegar: Adds acidity and brightness to balance the creaminess.
• Sugar: A small amount smooths out the tartness of the vinegar and enhances the overall flavor.
• Salt: Draws out excess water from the cucumbers and seasons the salad.
• Black Pepper: Adds a mild heat to lift the flavors.
• Fresh or Dried Dill: A traditional herb that adds a clean, grassy note that perfectly complements the cucumber.

How To Make the German Cucumber Salad

Step 1: Prep the Cucumbers

Peel the cucumbers (if using regular ones) and slice them very thinly using a mandoline or sharp knife. Sprinkle them with salt and place them in a colander to rest for about 30 minutes. This draws out excess water and prevents the salad from becoming watery.

Step 2: Slice the Onion

Thinly slice the onion and set it aside. If you’re sensitive to raw onion, you can soak the slices in cold water for 10 minutes to mellow the bite.

Step 3: Make the Dressing

In a mixing bowl, whisk together sour cream, white vinegar, sugar, black pepper, and dill until smooth and creamy.

Step 4: Combine the Ingredients

Pat the salted cucumbers dry with paper towels. Add the cucumbers and onions to the dressing and toss everything until well coated.

Step 5: Chill and Serve

Let the salad chill in the fridge for at least 1 hour before serving. This allows the flavors to meld beautifully.

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Serving and Storing German Cucumber Salad

This salad is best served cold and fresh, making it a perfect make-ahead option. It typically feeds 4 to 6 people as a side dish. For best texture, enjoy it the same day, although it can be stored in the refrigerator for up to 2 days in an airtight container. Keep in mind that cucumbers will continue to release moisture over time, slightly thinning the dressing.

What to Serve With German Cucumber Salad?

Grilled Bratwurst

Pair this cool salad with smoky grilled bratwurst for a classic German combo.

Wiener Schnitzel

The creamy tang of the salad complements the crispy, golden exterior of a schnitzel beautifully.

BBQ Chicken

It also goes great with American-style barbecue, balancing smoky and sweet flavors.

Smoked Salmon

A light protein like smoked salmon lets the freshness of the salad shine.

Potato Pancakes (Kartoffelpuffer)

For a fully German meal, serve alongside crispy potato pancakes.

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Frequently Asked Questions

Can I use Greek yogurt instead of sour cream?

Yes! Greek yogurt is a great substitute. It offers a similar creaminess with added protein and a slightly tangier taste.

How do I keep the salad from becoming too watery?

Salt the cucumbers and let them rest for 30 minutes to draw out moisture. Then pat them dry before adding the dressing. This is a key step for a non-soupy salad.

Is this salad keto or low-carb?

Yes, this dish is naturally low in carbs. Just reduce or omit the sugar if you’re following a strict keto plan.

Can I make this ahead of time?

Absolutely. In fact, chilling the salad for an hour or two helps deepen the flavors. Just don’t make it more than a day in advance for best texture.

What other herbs can I use if I don’t have dill?

If dill isn’t available, try fresh parsley or chives. Both offer a mild, fresh flavor that complements cucumbers well.

Want more light and fresh side dishes? Check out our Creamy Coleslaw Recipe and Tangy Chickpea Salad for more summer salad inspiration.

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