German Cucumber Salad Gurkensalat with Sour Cream Recipe
Gurkensalat is a light, creamy salad made from thinly sliced cucumbers in a sour-cream-and-dill dressing, popular as a side dish to lunch in many German homes. It often accompanies roast meat or potatoes, similar to Polish mizeria. It’s refreshing and quick to make, perfect for warm days.
In Germany, Gurkensalat often appears next to schnitzel, roasts or sausages as a tangy counterpoint to rich, fatty dishes. Unlike Polish mizeria, it is usually more strongly seasoned with vinegar and dill, and less milky.
This Gurkensalat is a simple, everyday salad that brightens up many meals with its freshness. The combination of sour cream, yogurt and dill gives it a classic Central European character that pairs well with both meat and vegetarian dishes.
Why this version works
- Partially pressing the cucumbers limits how much they dilute the dressing without taking away their juiciness.
- The mix of cream and yogurt creates a creamy yet lighter dressing than using cream alone.
- Very thin slices quickly absorb flavor and stay crisp after chilling.
Chef's tips
Slice the cucumbers as thinly as possible – this gives the salad its characteristic texture and allows the dressing to coat every slice. Don’t skip salting and draining the cucumbers; it keeps the salad pleasantly creamy instead of watery.
How to serve
Serve well chilled in a shallow bowl, garnished with extra dill. It’s an ideal side for grilled meats, schnitzel or simple pan-fried fish, and also works as a refreshing addition to a buffet table in summer.
Watch out for
- If you press the cucumbers too hard, the dressing won’t cling to them and the salad will turn out dry.
- Add the vinegar in small amounts – the acidity will sharpen slightly after chilling.
Substitutions
- You can replace natural yogurt with thick Greek yogurt, reducing the amount of cream accordingly.
- Wine vinegar can be swapped for apple cider vinegar for a milder, slightly fruity flavor.
Ingredients
- cucumber long greenhouse cucumbers, thinly sliced - 2 piece
- salt for the cucumbers, plus to taste - 0.5 teaspoon
- sour cream 12–18% fat - 150 g
- plain yogurt thick - 100 g
- wine vinegar white or apple - 1 tablespoon
- sugar - 1 teaspoon
- dill fresh, finely chopped - 3 tablespoon
- black pepper to taste
Preparation
- Wash the cucumbers and slice them very thinly – ideally using a slicer blade on a grater or a mandoline. Transfer to a bowl.
- Sprinkle the cucumbers with 1/2 teaspoon of salt, mix with your hand and set aside for 10 minutes to release their juices.
- After this time, gently squeeze out the excess water from the cucumbers by lightly pressing them in your hands or in a sieve. This prevents the dressing from becoming too watery.
- In a separate bowl, mix the sour cream, yogurt, vinegar and sugar until the sugar dissolves. Season with pepper and, if needed, a little salt.
- Add the squeezed cucumbers and chopped dill to the dressing. Gently mix so the slices don’t break.
- Taste the salad and adjust with more vinegar, sugar or salt if needed. Serve immediately or after a short chill in the fridge.
Storage
The salad is best eaten fresh, as the cucumbers continue to release water. If you have leftovers, store them covered in the refrigerator and consume within 1 day, stirring before serving and adjusting the seasoning if necessary.
This cucumber salad is one of those recipes I return to every time the weather gets warm. It’s quick, uses basic ingredients and always disappears from the table, whether served with a Sunday roast or simple boiled potatoes.
