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Traditional German Cucumber Salad (Gurkensalat)

Prep time: 15 minutes Rest time: 15 minutes Total time: 30 minutes
Print Recipe
Servings: 4 People
Course: Salad
Cuisine: Germany
Ingredients Method Notes

Ingredients
  

  • 2 large cucumbers
  • 1 cup sour cream
  • 1 tsp mustard
  • 1-2 tbsp fresh dill chopped
  • ¼ small onion very finely diced
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Slice the cucumbers. Peel the cucumbers in alternating strips. Slice into very thin rounds — a mandoline slicer works best.
  2. Salt the cucumbers. Place the slices in a bowl and lightly salt them. Let sit for 10-15 minutes to release excess water.
  3. Drain. Transfer the cucumbers to a fine sieve and drain thoroughly.
  4. Make the dressing. In a bowl mix sour cream, mustard, dill and pepper.
  5. Combine. Add the drained cucumbers and finely diced onion to the dressing. Mix gently.
  6. Taste and adjust. Do not add more salt without tasting first — the cucumbers already contain salt from step 2.
  7. Chill and serve. Refrigerate for 15-30 minutes before serving for the best flavor.

Notes

Always salt the cucumbers first — this is the most important step. Slice as thinly as possible for the authentic German texture. The salad tastes even better after 30 minutes in the fridge. Pairs perfectly with Schnitzel, grilled meats or boiled potatoes.