Creamy German Cucumber Salad (Easy Summer Side)

A simple, tangy German cucumber salad made from fresh summer cucumbers

When cucumbers start rolling in from the garden, I’m always looking for ways to use them that feel light, fresh, and easy. And this simple German cucumber salad—known as Gurkensalat—hits the spot every time. You might already be familiar with this salad – it’s pretty popular and you might’ve seen photos of it. Not only can you use your cucumbers from the garden, but if you’re also growing dill, that’s an added bonus.

It’s creamy, tangy, and just the right amount of crisp. Best of all? It uses just a handful of ingredients you probably already have on hand. This is the best part – there are only a few ingredients. Sometimes the best dishes are the simplest ones! It’s perfect for summer barbecues, potlucks, or those nights when it’s just too hot to turn on the oven.

Let’s put those cucumbers to good use.

This post is all about German cucumber salad.

Table of Contents

What Is German Cucumber Salad?

German cucumber salad (Gurkensalat) is a traditional dish made with thinly sliced cucumbers, a simple vinegar or sour cream-based dressing, and a sprinkle of fresh herbs like dill. There are a few variations—some creamy, some more acidic—but all of them are refreshing and easy to make. So it really just comes down to your preferences as to how you like your salad.

This version leans creamy, with a tangy sour cream and vinegar dressing that complements the cool crunch of cucumbers perfectly.

Tools You’ll Need

Mandolin – one of the first things you’ll need to make this salad is a mandolin. Sure, you can totally thinly slice the cucumber by hand with a knife, but the mandolin makes it so much quicker. I don’t know about you, bit if there’s a quicker way to do something, I’m all for it. You can grab the one that I have here.
Knife
Peeler

Ingredients

You can totally do this recipe either with the sour cream or without (slight differences in the recipes), but I’m sharing the creamy one in this blog post.

2–3 medium cucumbers (sliced thin)
½ small red onion (optional, thinly sliced)
½ cup sour cream
1 tablespoon white vinegar
1 teaspoon sugar
1 tablespoon fresh dill (or 1 tsp dried)
Salt and pepper, to taste

How to Make German Cucumber Salad: Instructions

Slice the cucumbers thin, either with the mandoline or with a knife.
Thinly slice up the red onion (optional step, if using red onion).
Sprinkle the cucumbers with a little salt and let them sit in a colander for 20–30 minutes to release excess water. Then gently pat them dry.
In a bowl, whisk together sour cream, vinegar, sugar, dill, and a pinch of salt and pepper.
Add cucumbers (and onions, if using) and toss to coat evenly.
Chill for at least 30 minutes before serving. Garnish with extra dill if desired.

Tips and Substitutions

No sour cream? Use Greek yogurt or a mix of yogurt and mayo.
Want more zing? Add a splash of lemon juice or a pinch of mustard.
Don’t love onions? Skip them.
This salad is best enjoyed the same day but can keep in the fridge for 1–2 days.

Why This Is One of My Go-To Summer Sides

When the cucumbers are coming in faster than you can eat them, this recipe is a lifesaver. It’s quick, refreshing, and makes use of garden herbs like dill or parsley. It’s also a great dish to bring to picnics—something about that creamy tang just pairs perfectly with grilled chicken, burgers, or even veggie skewers.

Final Thoughts

This German cucumber salad is one of those recipes that feels like summer in a bowl—cool, crunchy, and easy to pull together with what’s already in the kitchen or garden. If you’re looking for a new way to enjoy your cucumbers this season, give it a try. I think you’ll be hooked.

Stay tuned for more cucumber recipes!

This post was all about German cucumber salad.