German Cucumber Salad (Gurkensalat)

Gurkensalat Is a refreshing salad of cucumbers and dill dressed in vinegar or sour cream. It is served all over Germany and is a refreshing counter to some of the cuisine’s heavier meat dishes and grilled sausages.

Most every cuisine in the world has their own version of a cucumber salad, and a majority of those include some type of vinegar. The German cucumber salad is no different. What does make it unique is the addition of refreshing dill and sour cream.

Gurkensalat - German Cucumber Salad Two Ways

Gurkensalat – German Cucumber Salad Two Ways

This is a quick and tasty recipe to make when you want to counter the richness of meats and chicken with a heavy sauce or to accompany grilled meats. Two versions are presented below- one finished with vinegar and the other finished with sour cream.
5 from 2 votes
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Course: Appetizer, Salad, Side Dish
Cuisine: German
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Author: My Hungry Traveler


  • Medium bowl
  • Wire whisk


  • 3 medium Cucumbers, peeled and sliced thin
  • cup Fresh dill, chopped
  • 1 small Onion, minced
  • 4 tbsp Olive oil
  • 3 tbsp White vinegar
  • 2 tsp Sugar
  • 1 tsp Salt
  • ½ tsp White or black pepper
  • 6 tbsp Sour Cream (if using)


  • For vinegar version, whisk together everything, except the minced onion and cucumbers, in a medium sized bowl. If making sour cream version, use only ⅓ of the vinegar and add sour cream to the ingredients in the bowl.
    Add cucumbers and onion to bowl and mix everything thoroughly. Chill at least 2 hours, turning from time-to-time. Adjust seasonings and serve.


Calories: 55kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 477mg | Potassium: 171mg | Fiber: 1g | Sugar: 4g | Vitamin A: 168IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 0.3mg

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