Creamy German Cucumber Salad (Gurkensalat)

This refreshing, tangy, and creamy cucumber salad is a staple in German homes, especially during summer. It’s quick, light, and pairs perfectly with grilled meats, potatoes, or hearty bread.

Prep time: 15 minutes + 30 minutes draining
Serves: 4–6

Ingredients

• 2 large English cucumbers (or 4–5 smaller garden cucumbers), thinly sliced

• 1 tsp salt (for draining cucumbers)

• 1 small red onion, thinly sliced

• ¾ cup sour cream (or plain yogurt for a lighter version)

• 3 tbsp white vinegar or apple cider vinegar

• 1 tbsp fresh dill, chopped (plus extra for garnish)

• 1 tsp sugar

• ½ tsp black pepper

• Optional: 1–2 tbsp milk or buttermilk to thin dressing if desired

• Optional garnish: chives, paprika, or a drizzle of olive oil

Instructions

1. Prepare cucumbers:
   Thinly slice cucumbers (peeling is optional; Germans often leave some skin on for texture). Place slices in a colander, sprinkle with 1 tsp salt, and toss gently. Let drain over a bowl or in the sink for at least 30 minutes (up to 1 hour). This removes excess water and keeps the salad crisp, not soggy.
   Rinse quickly and pat dry with a clean kitchen towel or paper towels.

2. Make the dressing:
   In a large bowl, whisk together sour cream, vinegar, sugar, pepper, and fresh dill until smooth. Adjust salt if needed (remember, cucumbers were salted).

3. Combine:
   Add cucumber slices and red onion to the dressing. Gently fold until evenly coated. If dressing is too thick, stir in 1–2 tbsp milk.

4. Chill and serve:
   Cover and refrigerate for at least 30 minutes before serving to let flavors meld. Garnish with extra dill, chives, or a sprinkle of paprika.

Tips for Authentic Flavor:

• Use a mandoline for uniformly thin cucumber slices.

• Don’t skip draining cucumbers—it’s the key to a creamy, not watery, salad.

• For a Southern German/Austrian twist, replace sour cream with heavy cream or crème fraîche and add a pinch of caraway seeds.

• Best eaten the same day but will keep covered in the fridge for up to 24 hours (may release more liquid over time).

Enjoy this cool, creamy, and herb-fresh side dish—perfect for balancing rich or savory mains!