Today I’m sharing an easy recipe for a light and refreshing German Cucumber Salad.
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Not only is this salad incredibly delicious, it’s healthy AND budget-friendly! I used regular sour cream in the dressing (because it was in my fridge), but you can also substitute low fat sour cream or yogurt to make it even healthier.
Thinly sliced crispy cucumbers and red onions in a tart and creamy dill dressing = A winning combination!
Cucumbers are one of my favorite veggies and I could probably eat them every day. I love making all different variations of salads with cucumbers! If you’re a cucumber lover like me, be sure to check out all of my other cucumber salad recipes.
Enjoy! 
German Cucumber Salad
Prep Time: 10 mins- Total Time: 10 mins
- Yield: 4 side servings 1x Scale
Prep Time:
Yield:
Print Recipe
Pin RecipeIngredients
- 1/3 cup sour cream or yogurt
- 1/2 teaspoon prepared mustard
- 1 tablespoon white vinegar
- 1 tablespoon milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons fresh chopped dill
- 1 English cucumber, washed and thinly sliced (about 2 cups sliced)
- 1/2 cup thinly sliced red or yellow onion
Instructions
- In a medium bowl, whisk together sour cream (or yogurt), mustard, vinegar, milk, salt, pepper and dill until combined. Add sliced cucumbers and onions and gently stir to coat evenly. Cover and refrigerate at least 1 hour before serving.
Anne says
March 30, 2017 at 1:31 pmI made this today…it’s marinating in my fridge as I type! Left out the onion since we will be having this salad with dinner.
Amy @ The Blond Cook says
March 31, 2017 at 10:49 amThanks, Anne! Hope you enjoyed it! 🙂
Sandra Hunter says
April 3, 2017 at 2:26 amI love this recipe! my mother was not German, more Irish, but this recipe I remember from my childhood.
Amy @ The Blond Cook says
April 3, 2017 at 6:46 amThanks so much Sandra, I love it too! 🙂
katjoy says
July 10, 2017 at 8:12 pmThis is so similar to Swedish cucumber salad, except you added sour cream – yum! So, for tonight, the Germans win!
Amy @ The Blond Cook says
July 11, 2017 at 8:01 amThanks so much… hope you enjoy! 🙂
Terry Wood says
July 20, 2017 at 12:53 pmThis brings back so many childhood memories my mother was german so this was a staple in our house tastes so good and since my mother passed away 4 years ago this is the first taste in a while so thank you so much for rekindling a lot of happy Times .
Amy @ The Blond Cook says
July 26, 2017 at 8:19 amHi Terry, sorry for the delay in responding… I’ve been moving the past several days. You absolutely made my day. That’s why I started this blog in the first place because food always brings people together and I have so many wonderful memories when I make certain recipes, too. Thank you so much! 🙂
Ashley says
August 23, 2017 at 8:40 amWhat kind of mustard should I use?
Amy @ The Blond Cook says
August 23, 2017 at 3:07 pmI used yellow mustard. Hope you enjoy! 🙂
jessica jackson says
August 28, 2017 at 8:34 pmi did Dijon.
jessica jackson says
August 28, 2017 at 8:32 pmGreat recipe! I did apple cider vinegar instead of white. Also, was a little low on sour cream, so added mayo and a little more mustard and sugar. This is definitely going in my recipe collection. Thank you!
Amy @ The Blond Cook says
August 29, 2017 at 6:46 amSounds delicious, Jessica… so glad you enjoyed it! 🙂
Caroline Young says
September 24, 2017 at 8:26 pmCan I use dried dill weed? I don’t want to make a grocery run just for one thing.
Amy @ The Blond Cook says
September 26, 2017 at 9:07 amHi Caroline! Yes, you can use dried. Since dried herbs are more potent than fresh herbs, it’s typically recommended to use 1/3 of the amount of fresh. So that would be 2 teaspoons of dried dill instead of 2 tablespoons of fresh dill. Hope you enjoy! 🙂
Beth Hill says
June 23, 2018 at 2:48 pmHow long does this keep in the refrigerator? I have an over abundance of fresh cucumbers from the garden and am looking for different recipes.
Thank you
Amy @ The Blond Cook says
June 24, 2018 at 9:11 amHi Beth, I’ve never kept this in the fridge no longer than a few hours before serving so I can’t say with certainty. Hope you enjoy it if you make it! 🙂
Margo says
July 19, 2018 at 8:39 pmI’ll soon be 81 & remember this from when I was very young! I love coming upon recipes from when I was young.
I used this regularly until I was married to someone for a time that couldn’t handle cucumbers & so I quit making
it! Thank for posting an old family favorite that I can now enjoy once again.
★★★★★
Amy @ The Blond Cook says
July 20, 2018 at 7:07 amThanks so much, Margo! It’s one of my favorites, too. Have a wonderful weekend! 🙂
Ken says
July 25, 2018 at 7:48 pmAWWWWSOME !!!!! Tastes just like the cucumber my grandmother and mom made, my mom and grandma were Cree Native Americas, not German, but I suppose that’s not germane ….. nyuck nyuck nyuck!!!!!
★★★★★
Amy @ The Blond Cook says
July 26, 2018 at 8:01 amThanks so very much, Ken! 🙂
Irene dimaggio says
August 9, 2018 at 11:49 amI know this recipe all too well! My wonderful mom always made this in summer! Just like she rubbed witch hazel
On us when it was hot after a bath! Omg! Memories! Will make his soon…I know it’s delicious already!
★★★★★
Amy @ The Blond Cook says
August 10, 2018 at 8:29 amHi Irene, Thank you for sharing the sweet memories, you made me smile! Thanks again and hope you enjoy it. Have a great weekend! 🙂
David Haubner says
July 14, 2019 at 8:00 amAfter looking at numerous German cucumber salad recipes I noticed the one thing missing, oil. My mother who was first generation German would slice the cakes, salt them down then cover with ice. After the ice melted she would drain, add about a tablespoon of oil, vinegar, sugar, pepper and cut up onion. I still make it this way. Just my 2 cents!