This German cucumber salad is a cool, creamy side dish made with thinly sliced English cucumbers, sour cream, fresh dill, white vinegar, and a little sugar. Also known as Gurkensalat, it has a refreshing crunch, a tangy dressing, and a delicate sweet-and-sour flavor. It’s easy to prepare with seven simple ingredients and tastes especially good after chilling.
I love serving this creamy cucumber salad when dinner needs something fresh to balance a warm, savory main dish. It goes particularly well with my Crispy Garlic Chicken Thighs, and for a complete meal, I’ll add a side of Crispy Smashed Potatoes. If you enjoy cucumber salads with bolder flavors, try my Spicy Asian Cucumber Salad with chili crisp and sesame.
For summer gatherings or a simple family lunch, I serve the salad straight from the refrigerator with a cold Cucumber Mint Lemonade. The creamy dill dressing becomes slightly thinner as the cucumbers chill, coating every slice with a refreshing, tangy flavor.
What Is German Cucumber Salad?
German cucumber salad, traditionally called Gurkensalat, is a classic German side dish made with thinly sliced cucumbers and a lightly seasoned dressing.
There are two common styles: a lighter version made with vinegar and a creamy version prepared with sour cream, yogurt, or cream.
This recipe follows the creamy style, combining sour cream, white vinegar, fresh dill, sugar, salt, and black pepper.
The thin cucumber slices soften slightly as they rest in the dressing, while still providing a refreshing bite. The sour cream adds richness, the vinegar brings acidity, and the sugar balances the tanginess without making the salad noticeably sweet.
Unlike mayonnaise-based cucumber salads, this version uses sour cream for a lighter, tangier flavor.
It’s commonly enjoyed alongside hearty dishes such as schnitzel, roasted potatoes, grilled meats, and family-style dinners.
Ingredients for German Cucumber Salad
Let’s Make German Cucumber Salad
Make the Creamy Dill Dressing
Add the sour cream, white vinegar, sugar, fresh dill, salt, and black pepper to a large bowl.
Whisk until smooth and the dill is evenly mixed through the dressing.
Slice the Cucumbers
Peel the English cucumbers, then slice them very thinly with a sharp knife or mandoline. A mandoline gives the most even slices, but always use the safety guard or a cut-resistant glove and stop before the cucumber becomes too small to hold safely. Read this mandoline safety guide for more helpful tips.
Aim for thin, even slices so they soften evenly in the dressing.
Toss Everything Together
Add the sliced cucumbers to the bowl with the creamy dill dressing.
Fold gently until every cucumber slice is coated.
Chill Before Serving
Cover the bowl and refrigerate for at least 4 hours, or overnight.
The cucumbers will release moisture while chilling, making the dressing lighter and more spoonable. Stir well before serving cold. For a simple dinner plate, serve this salad with Crispy Smashed Potatoes and your favorite grilled meat or chicken.
How to Keep German Cucumber Salad Creamy, Not Watery
Cucumbers naturally release moisture when mixed with salt and dressing, so it’s normal for this German cucumber salad to become slightly thinner as it chills. The goal is a creamy dressing that still coats every slice.
Start with firm English cucumbers, wash and dry them thoroughly, and slice them thinly and evenly. Use full-fat sour cream for a thicker dressing, and avoid adding too much vinegar.
Don’t skip the 4-hour chilling time. It allows the cucumbers to soften slightly while the fresh dill and tangy dressing develop their flavor.
Before serving, gently stir the salad to redistribute the dressing. For a thicker consistency, The Kitchn recommends salting and draining cucumber slices before adding the dressing. This is an optional technique, not part of this recipe’s original method.
Common Mistakes to Avoid
This German cucumber salad recipe uses only a few ingredients, but small details can make a big difference to the texture and flavor.
- Using soft cucumbers: Cucumbers that are already soft or wrinkled won’t give the salad the refreshing texture it needs.
- Not drying the cucumbers: Water left on the outside after washing can unnecessarily thin the creamy dressing.
- Slicing the cucumbers too thick: Thick pieces don’t soften as evenly and may not absorb as much of the dressing’s flavor.
- Using uneven cucumber slices: Thin and thick rounds will develop different textures during chilling.
- Using very thin sour cream: A watery sour cream can make the dressing loose before the cucumbers even release their moisture.
- Adding too much vinegar: Extra vinegar can overpower the delicate cucumber and fresh dill flavors.
- Skipping the fresh dill: Dill is one of the defining flavors of traditional Gurkensalat.
- Adding too much sugar: The sugar should balance the vinegar, not turn the salad into a sweet dish.
- Overmixing the cucumbers: Toss gently to avoid breaking the thin slices.
- Skipping the chilling time: This version is designed to rest in the refrigerator so the cucumbers soften and the dressing becomes more flavorful.
- Not stirring before serving: The dressing naturally settles and thins as the cucumbers release moisture.
- Freezing the finished salad: Cucumbers lose their crisp texture after freezing and thawing, while the sour cream dressing may separate.
What to Serve With German Cucumber Salad
This cool, creamy cucumber salad pairs especially well with:
- Chicken schnitzel
- Pork schnitzel
- Bratwurst
- Grilled chicken
- Crispy chicken thighs
- Roasted chicken
- Pork chops
- Grilled sausages
- Roasted potatoes
- Crispy smashed potatoes
- Mashed potatoes
- Baked salmon
- Grilled fish
- Meatballs
- Burgers
- Barbecue meats
- Grilled vegetables
For a comforting dinner, I’d serve this creamy cucumber salad alongside crispy chicken and golden roasted potatoes. The cool, tangy dressing is a refreshing contrast to the warm, savory food.
Frequently Asked Questions
Yes. Overnight chilling works very well and gives the cucumbers more time to soften in the dressing.
Peeling is recommended because English cucumber skin can be slightly tough after marinating.
Yes. Use thick plain Greek yogurt for the closest texture.
Cucumbers naturally release water while they sit in the salt and vinegar dressing. Stir everything together before serving.
Fresh dill gives the best flavor. Use 1 teaspoon dried dill if fresh dill is unavailable.
Serve it with grilled chicken, roasted potatoes, steak, schnitzel-style chicken, burgers, or barbecue dishes.
More Fresh Cucumber Recipes You’ll Love
German Cucumber Salad with Creamy Dill Dressing
Ingredients
Equipment
Method
- Peel the cucumbers and slice them very thinly using a knife or mandoline.
- Add the sour cream, white vinegar, sugar, fresh dill, salt, and black pepper to a large bowl. Whisk until smooth.
- Add the sliced cucumbers to the dressing.
- Toss gently until all cucumber slices are coated.
- Cover and refrigerate for at least 4 hours or overnight.
- Stir well before serving cold.
Nutrition
Video
Notes
- English cucumbers are best because they stay firmer after chilling.
- You can use 4 Persian cucumbers instead of English cucumbers.
- Thick plain Greek yogurt can replace sour cream.
- The dressing becomes thinner as the cucumbers release moisture.
- Fresh dill gives the best flavor.
- Keep refrigerated and enjoy within 2 days for the best texture.
Tried this recipe?
Let us know how it was!Estimated reading time: 7 minutes
