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Creamy German Cucumber Salad (Gurkensalat)

Overhead view of a white bowl filled with slices of Creamy German Cucumber Salad, topped with fresh dill and pepper.
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A simple recipe for traditional German cucumber salad made with a rich, creamy dressing using sour cream and fresh dill.

Ingredients

Scale
  • 3 large cucumbers
  • 1 teaspoon salt (for drawing out water)
  • 1/2 cup sour cream
  • 1/4 cup plain yogurt (or mayonnaise for richer flavor)
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh chives, chopped

Instructions

  1. Peel the cucumbers. Slice them very thinly using a mandolin or sharp knife.
  2. Place the cucumber slices in a colander set over a bowl. Sprinkle with 1 teaspoon of salt. Let them sit for 20 to 30 minutes to draw out excess water.
  3. Gently squeeze the cucumber slices with your hands or press them lightly with a paper towel to remove as much liquid as possible. This step prevents a watery salad.
  4. In a medium bowl, whisk together the sour cream, yogurt, vinegar, sugar, pepper, dill, and chives until smooth.
  5. Add the drained cucumber slices to the dressing. Toss gently to coat all the slices evenly.
  6. Cover the bowl and chill the salad in the refrigerator for at least 1 hour before serving. This allows the flavors to meld.
  7. Taste before serving and add a pinch more salt or sugar if needed.

Notes

  • For a tangier flavor, substitute half the sour cream with plain Greek yogurt.
  • This salad pairs well with grilled meats, potato salad, or as a side for schnitzel.
  • Prepare the dressing separately and only combine it with the cucumbers just before chilling for the best texture.

Nutrition

Find it online: https://flavorvista.com/creamy-german-cucumber-salad-recipe/