German Creamy Cucumber Salad (Gurkensalat)
This refreshing summer salad is a German classic, and it’s one of those simple comfort dishes that never goes out of style. My Mutti (Mum) made it all the time in the summer. Cool, crisp thinly sliced cucumbers tossed in a creamy, tangy dressing with a touch of fresh dill. It comes together in minutes and pairs perfectly with grilled meats, schnitzel, or whatever you’ve got sizzling on the barbecue. A go-to for warm-weather meals, picnics, and potlucks.
Ingredients
- 2 cucumbers peeled and thinly sliced
- ½ cup heavy cream
- ½ tsp fresh dill or more, to taste
- 2 tsp lemon juice
- 1½-2 tsp granulated sugar
- Salt and pepper to taste
- 1 tbs olive oil
Instructions
- Place the sliced cucumbers into a large bowl and refrigerate while you make the dressing.
- In a separate bowl, whisk together the sour cream, dill, lemon juice, and sugar. Season with salt and pepper to taste.
- Just before serving, drain any excess liquid from the cucumbers (optional) and toss them with the creamy dressing until evenly coated.
- Serve chilled.
Notes
- For extra flavour, sprinkle the cucumbers with salt and let them sit for 10–15 minutes. Then drain the excess liquid before adding the dressing.
- If using English cucumbers, there’s no need to peel them.
- Swap the lemon juice for apple cider, white wine vinegar, or plain white vinegar if you prefer.
- Optional swaps: Lighten it up with low-fat sour cream, plain yogurt, or Greek yogurt. For a dairy-free option, use your favorite vegan yogurt.
- Optional mix-ins: thinly sliced red onion, white onion, or fresh chives.
- Want a non-creamy version? Try my non creamy version for a tangy, tasty twist.
Tried this recipe?
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