This refreshing and creamy German Cucumber Salad is the perfect, gourmet summer side dish.
This German Cucumber Salad (or Gurkensalat) recipe is one that my Omi made all the time for us growing up. My grandparents, Omi and Opa, came here from Germany in the 1950s and luckily brought their German recipes and skills along too. My dad still makes this German Cucumber Salad every summer and now it has become my go-to when I want a more exciting side for a BBQ.
I absolutely love cucumbers. They are healthy, have a nice crunch, and are light enough to mix well with many flavors. Two things I ALWAYS have growing in my garden: cucumber and dill. I am just prepared to make this German Cucumber Salad at any time.
While I may be biased due to the nostalgia of German Cucumber Salad, I also love Mediterranean Cucumber Salad and our Korean Cucumber Salad. I love having the cucumber be the key ingredient. Normally we think of salad with lettuce or leafy greens being the focus, but these can get soggy and wilt after being out. We have other traditional summer salads like Potato Salad and Macaroni Salad, but those are a bit heavy. Delicious, but heavy.
This salad has evolved a bit through the generations in my family; My dad uses Italian dressing, instead of vinegar, and I make it with only a pinch of sliced onions (IMO they are a bit potent). But the crunch of the cucumbers, the cool sour cream, a touch of tanginess, and the fresh dill make this German Cucumber Salad authentic. It’s a great, unique addition to any summer meal.
This salad is also a very affordable, yet sophisticated dish. You will also love how simple it is to prepare. You’ll need just one bowl, a knife, a cutting board, and a few ingredients, to make this refreshing, delicious dish. German Cucumber Salad tastes best if you make it ahead of time, so the flavors can marinate.
Is German cucumber salad healthy?
Cucumbers are delicious AND nutritious! As you may know, they are technically a fruit, just like tomatoes and avocados. They have a high water content, contain many vitamins and minerals, and support your immune system. I have made German Cucumber Salad many times with Greek Yogurt instead of sour cream, likely because I had it in my fridge, but it is a healthier choice. Dill has anti-inflammatory properties, as well as other health benefits. This is a vegetarian-friendly recipe. It can be vegan if you substitute the sour cream for a plant-based sour cream.
Let it marinate
While many recipes I share are best served right away, this is one that you should actually wait to enjoy. Allowing the cucumbers to soak in the vinegar, sugar, and dill will allow the flavors to meld together, bringing out the best taste for this dish. I love this because I can prepare the salad in the morning, go about my day, and have it perfect to put out in time for lunch. Anywhere from thirty minutes to four or five hours is a good amount of time.
How to make ahead and store?
As I mentioned, this is a great dish to make a few hours ahead. It can be stored in an airtight container for up to two days. If you plan on making German Cucumber Salad ahead and enjoying the next day I would slice the cucumbers a bit thicker than usual, so they keep their crunch.
Serving Suggestions
I grew up with this salad, so I ate it with everything! However, German Cucumber Salad goes best with summer barbecue – as it’s so cool and refreshing – or hearty meat, so German.
Of course, you can have plain old burgers, but why not elevate your BBQ with this tasty Jalapeño Popper Burger or this juicy Caesar Grilled Chicken Burger. You could also keep it on theme and serve your German Cucumber Salad with some Air-Fryer Brats and sauerkraut.
Ingredients
- ½ cup sour cream
- 1 tablespoon white vinegar
- 1 teaspoon granulated sugar
- 2 tablespoons fresh dill chopped
- 2 English cucumbers thinly sliced
- ½ medium red onion thinly sliced
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- In a large mixing bowl, whisk together sour cream, white vinegar, sugar, and chopped dill until well combined.
- Add the thinly sliced cucumbers and red onion to the dressing and toss until they are evenly coated. Season with salt and pepper to taste.
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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