Creamy German Cucumber Salad (Gurkensalat) Ready in 15 Minutes

German Cucumber Salad, or Gurkensalat, is the creamy, cool side dish that belongs next to everything from schnitzel to grilled sausages.

It comes together in 15 minutes using a handful of simple ingredients, and the tangy-sweet dressing works its magic right on the counter.

What Makes This German Cucumber Salad So Good

The sour cream base is rich but not heavy, lifted by plenty of fresh dill and a gentle bite of white vinegar. A quick salt-and-drain step pulls out excess cucumber water so the salad stays creamy instead of turning into a soupy mess.

It tastes even better after 10 minutes of resting, but I’ve never had anyone complain when it lands on the table right away.

Ingredients

• 2 English cucumbers, thinly sliced: about 1 lb total, no need to peel
• 1 tsp kosher salt: for drawing out moisture
• 1/2 cup sour cream: full-fat gives the best texture
• 2 tbsp white vinegar: or white wine vinegar
• 1 tbsp granulated sugar: balances the tang
• 1/4 cup chopped fresh dill: plus extra for garnish
• 1/4 tsp black pepper: freshly ground

Variations / Substitutions

• Add sliced red onion: a quarter of a small red onion gives a pleasant sharpness.
• Swap sour cream with full-fat Greek yogurt: the salad will be tangier and a bit lighter.
• Use apple cider vinegar: it brings a fruitier note that works well with the dill.
• Go dairy-free: use a plain, unsweetened plant-based yogurt (coconut is my favorite here).
• Stir in a pinch of celery seed: it adds an old-school deli flavor.

If you like this, try our Classic German Potato Salad next.

How to Make German Cucumber Salad

Step 1: Salt and Drain the Cucumbers

Place the sliced cucumbers in a colander set over a bowl. Toss with the 1 tsp kosher salt and let them sit for 15 minutes. The salt draws out moisture, so the dressing won’t turn watery.

Step 2: Whisk the Creamy Dressing

In a large bowl, whisk together the 1/2 cup sour cream, 2 tbsp white vinegar, 1 tbsp sugar, and 1/4 tsp black pepper until smooth, about 30 seconds. Stir in the 1/4 cup chopped dill.

Step 3: Toss the Salad and Serve

Pat the cucumbers dry with a clean kitchen towel (don’t rinse them). Add the cucumbers to the dressing and toss until every slice is coated. Serve right away, or let it sit for 5 to 10 minutes if you want the flavors to meld. Either way, it’s creamy, cool, and ready for the table.

Tips for the Best Creamy Cucumber Salad

• Use firm cucumbers (English or Persian) because they have fewer seeds and thin skins, so no peeling necessary.
• Don’t skip the salting step — it’s the single thing that keeps the salad from becoming watery.
• If you have time, chill the bowl for 10 minutes before adding the dressing so the whole salad stays cold from the first bite.
• For the cleanest slices, a mandoline set to 1/8-inch works wonders, but a sharp knife is fine.

Scale it for a crowd:

Storing Leftover Cucumber Salad

Refrigerate: Keep any leftovers in an airtight container in the fridge for up to a day. The cucumbers will soften and the dressing may thin slightly, but it’s still tasty. Serve Cold: Just give it a quick stir and serve it straight from the fridge.

What Goes Well With German Cucumber Salad

This creamy salad cuts through rich, crispy dishes like breaded pork schnitzel, grilled bratwurst, or a juicy burger. It’s also a natural partner to roasted chicken or a simple pan-seared salmon. For a vegetarian meal, spoon it over warm boiled potatoes or next to a spinach and feta pastry.

Frequently Asked Questions

Can I use dried dill?

Yes, you can substitute 1 tablespoon of dried dill, but fresh gives the salad a much brighter flavor.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I make it less tangy?

Reduce the vinegar to 1 tablespoon and taste, or stir in an extra tablespoon of sour cream to mellow it out.

How long should I salt the cucumbers?

Fifteen minutes is usually enough to draw out water without making them limp. If you’re short on time, even 10 minutes works in a pinch, but don’t cut it shorter than that.

German Cucumber Salad Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 95

Ingredients Method Notes

Ingredients

  

• 2 English cucumbers, thinly sliced (about 1 lb)
• 1 tsp kosher salt
• 1/2 cup sour cream
• 2 tbsp white vinegar
• 1 tbsp granulated sugar
• 1/4 cup chopped fresh dill
• 1/4 tsp black pepper

Method

 

1. Toss the cucumber slices with the kosher salt in a colander set over a bowl; let drain for 15 minutes, then pat dry with a clean towel.
2. In a large bowl, whisk together the sour cream, white vinegar, sugar, and black pepper until smooth, then stir in the fresh dill.
3. Add the dried cucumbers to the dressing, toss to coat, and serve immediately. For deeper flavor, let it sit for 5 to 10 minutes first.

Notes

For best texture, do not rinse the cucumbers after salting — a thorough pat-dry does the job. If you need to prep ahead, dress the salad no more than 10 minutes before serving, as it will release liquid over time.