Traditional German Cucumber Salad (Gurkensalat Recipe)

German cucumber salad, known as Gurkensalat, is a classic side dish in Germany and is often served with schnitzel, potatoes, or grilled meats.

This creamy version uses sour cream, mustard, and fresh dill to create a light but flavorful dressing. A key step in the recipe is salting the cucumbers first so they release excess water. This keeps the salad creamy instead of watery.

• 2 large cucumbers
• 1 cup sour cream
• 1 teaspoon mustard
• 1–2 tablespoons fresh dill, chopped
• salt
• black pepper to taste

• ¼ small onion, very finely diced

• Peel the cucumbers in alternating strips.
• Slice the cucumbers into very thin rounds.
• Place cucumber slices in a bowl and lightly salt them.
• Let them sit for 10–15 minutes so they release excess water.
• Transfer cucumbers to a sieve and drain well.
• In a bowl, mix sour cream, mustard, dill, and pepper.
• Add cucumbers to the dressing and mix gently.
• Taste and adjust seasoning if needed.

Do not add more salt unless necessary, because the cucumbers were already salted earlier and may already contain enough salt.

• Always salt the cucumbers first to remove excess water.
• Let the cucumbers drain thoroughly before mixing with the dressing.
• Dice onions very finely if you use them.
• The salad tastes best chilled for 15–30 minutes before serving.