German Creamy Cucumber Salad (Gurkensalat)

Creamy German Cucumber Salad – Gurkensalat

FAQ

What kind of cucumbers work best?

English cucumbers are ideal since they’re less watery and don’t need peeling. Regular cucumbers work too, just peel and thinly slice.

Do I need to salt the cucumbers first?

It’s optional. Salting for 10–15 minutes pulls out excess water and keeps the salad creamy, but you can skip it if you’re short on time.

Can I make this ahead of time?

Yes. You can prep the dressing and slice the cucumbers a few hours ahead. Toss together just before serving for the best texture.

Can I adjust the sweetness?

Absolutely. This salad is lightly sweet in true German style. Reduce or increase the sugar to taste.

Can I use something other than lemon juice?

Yes. Apple cider vinegar, white wine vinegar, or plain white vinegar all work well.

Is there a lighter option?

You can use low-fat sour cream, plain yogurt, or Greek yogurt.

Can I add anything extra?

Thinly sliced red or white onion, chives, or extra fresh dill are all great additions.

German Creamy Cucumber Salad (Gurkensalat)

Wife with the Knife

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Salad, Sides

Cuisine German

Servings 2

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.