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    Home » Recipes » Side Dishes » German Cucumber Salad

    By Amy · Published: Mar 23, 2022 · Updated: Mar 23, 2022 · This post may contain affiliate links. Please read my disclosure policy 31 Comments

    German Cucumber Salad

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    German cucumber salad in a white bowl with overlay text.

    This creamy, light and refreshing German Cucumber Salad (aka Gurkensalat) is an easy side dish that is perfect for just about any main course. Crisp, thinly sliced cucumbers and onions in a simple sour cream and dill dressing is a salad I’ve been enjoying for years!

    Overhead view of German cucumber salad garnished with dill in a white bowl.

    I’ve so much been craving delicious cucumber salads with the arrival of Spring (YES!). This is one of my favorites because it’s easy to prepare, budget-friendly and uses mostly simple ingredients that you most likely already have on-hand.

    Ingredients Notes

    Overhead view of German cucumber salad ingredients on a marble surface with overlay text.
    • Cucumber – I like to use an English cucumber because the seeds are smaller and the skin is thinner. I choose not to peel the cucumber, but feel free to peel it if you desire.
    • Onion – I use red onion, but yellow or white onion can also be used.
    • Sour cream – I use full fat sour cream, but low fat can also be used. Sour cream can be substituted with plain yogurt, if desired.
    • Dill – I love the vibrant flavor of using a lot of fresh dill in the dressing (I use 2 tablespoons). Feel free to adjust the amount of dill to your personal preference.
    • Salt and black pepper – adjust the amount(s) to your personal preference.
    • Milk
    • Prepared mustard – adds a slight tangy flavor to the dressing. I use yellow mustard, but feel free to use Dijon (or even completely omit the mustard if you want).
    • Vinegar – I use white vinegar which can also be substituted with apple cider vinegar.

    How to Make it

    Two steps showing the process of making German cucumber salad.

    This couldn’t be easier to prepare!

    1. Whisk or stir together sour cream, mustard, vinegar, milk, salt, pepper and dill in a medium bowl until combined.
    2. Add cucumbers and onions. Gently stir or toss to combine and coat as evenly as possible. Cover and refrigerate for 30 minutes to 1 hour before serving.

    This recipe is easily customizable to your personal taste. Feel free to adjust the amount(s) of salt, pepper, and dill to your liking.

    A fork holding a slice of cucumber and onion over a bowl of German cucumber salad.

    Storing in the Fridge

    I like to let this rest in the fridge for 30 minutes to an hour before serving. If it sits any longer, the cucumbers release liquid and the dressing becomes watery (and the cucumbers get soggy). This is best when served no longer than after a few hours in the fridge.

    Closeup view of a white bowl of German Cucumber Salad beside a white cloth napkin.

    Enjoy!  

    More Refreshing Cucumber Salads

    • Creamy Cucumber Tomato Salad
    • Greek Cucumber Salad
    • Thai Cucumber Salad
    • Cucumber Tomato Salad

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    Overhead view of a bowl of German Cucumber Salad garnished with fresh dill.

    German Cucumber Salad

    A creamy, simple and refreshing cucumber salad in a sour cream and dill dressing.
    5 from 9 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: German
    Keyword: German cucumber salad
    Prep Time: 10 minutes
    Refrigeration Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Author: Amy

    Ingredients

    • ⅓ cup sour cream or plain yogurt
    • ½ teaspoon prepared yellow mustard or Dijon
    • 1 tablespoon white vinegar or apple cider vinegar
    • 1 tablespoon milk
    • ¼ teaspoon kosher salt more or less, to taste
    • ¼ teaspoon black pepper more or less, to taste
    • 2 tablespoons fresh chopped dill more or less, to taste
    • 1 large English cucumber washed and thinly sliced (about 2 ½ cups sliced)
    • ½ cup thinly sliced red onion or yellow or white onion

    Instructions

    • Whisk or stir together sour cream (or yogurt), mustard, vinegar, milk, salt, pepper and dill in a medium bowl until combined.
    • Add sliced cucumbers and onions and gently stir or toss to coat evenly. Cover and refrigerate for 30 minutes to 1 hour before serving.

    Notes

    • This recipe is best when served no longer than after 3 hours of refrigerating.

    Nutrition

    Calories: 61kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 162mg | Potassium: 173mg | Fiber: 1g | Sugar: 3g | Vitamin A: 221IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Originally published March 2017. Updated with new photos, new text, new video and recipe slightly revised March 2022.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Jodie says

      March 28, 2022 at 10:08 am

      5 stars
      Delicious!

      Reply
    2. Doree says

      June 06, 2021 at 3:23 pm

      5 stars
      My family used canned evaporated milk and apple cider vinegar- I never knew there was any other vinegar til I was an adult!

      Reply
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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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