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!
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
- 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
This couldn’t be easier to prepare!
- Whisk or stir together sour cream, mustard, vinegar, milk, salt, pepper and dill in a medium bowl until combined.
- 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.
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.
Enjoy!
More Refreshing Cucumber Salads
German Cucumber Salad
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
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published March 2017. Updated with new photos, new text, new video and recipe slightly revised March 2022.
Johan says
There are as many recipes for this as there are German mothers/grandmothers! Mine made it very similar to this but no sugar – she grew up during WWII and the post-war years where there was no sugar. I used non-fat Greek style yogurt and left out the milk since it would get too soupy. Also used apple cider vinegar like my mother. Came out great – thanks for sharing!
Dolores S Bradley says
Definitely brings back memories
Getting up early to go to the store and get what else I need. Can’t wait to eat with lunch. Thanks for posting.
Amy says
Thank you, Delores – I hope you enjoy it!
Lisa K Porter says
Omg this is so good
Samihah says
The best! I sub plain yogurt for sourcream,so refreshing!
David Haubner says
After 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!
Irene dimaggio says
I 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
Hi Irene, Thank you for sharing the sweet memories, you made me smile! Thanks again and hope you enjoy it. Have a great weekend! 🙂
Ken says
AWWWWSOME !!!!! 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
Thanks so very much, Ken! 🙂
Margo says
I’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
Thanks so much, Margo! It’s one of my favorites, too. Have a wonderful weekend! 🙂
Beth Hill says
How 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
Hi 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! 🙂
Caroline Young says
Can I use dried dill weed? I don’t want to make a grocery run just for one thing.
Amy @ The Blond Cook says
Hi 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! 🙂
jessica jackson says
Great 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
Sounds delicious, Jessica… so glad you enjoyed it! 🙂
Ashley says
What kind of mustard should I use?
Amy @ The Blond Cook says
I used yellow mustard. Hope you enjoy! 🙂
jessica jackson says
i did Dijon.
Terry Wood says
This 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
Hi 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! 🙂
katjoy says
This is so similar to Swedish cucumber salad, except you added sour cream – yum! So, for tonight, the Germans win!
Amy @ The Blond Cook says
Thanks so much… hope you enjoy! 🙂
Sandra Hunter says
I love this recipe! my mother was not German, more Irish, but this recipe I remember from my childhood.
Amy @ The Blond Cook says
Thanks so much Sandra, I love it too! 🙂
Anne says
I 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
Thanks, Anne! Hope you enjoyed it! 🙂