Creamy Cucumber Salad Recipe

Maybe you forgot all about Creamy Cucumber Salad, or maybe you’ve never had it at all. Either way, this German favorite is about to become your crunchiest best friend. Imagine crisp cucumber slices, lots of fresh dill, and a punchy sour cream dressing that comes together in minutes.

Serve German cucumber salad with Grilled Pork Chops and a Mustard Cream Sauce for an unbelievably simple and delicious weeknight dinner. And if you still have a bunch of cucumbers in the garden, you're in luck. I have some of the best recipes, including Gazpacho and Mediterranean Chopped Salad to help you use them up.

Creamy cucumber salad on a blue plate.
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Midwesterners already know and love Gurkensalat. Every family usually has their own take on the recipe, but the basic ingredients are almost always cucumbers, sour cream, mayonnaise, garlic, and dill. There are lots of optional ingredients, too. If one or two sound good, by all means, go ahead and improvise.

One important thing to keep in mind. Because this salad at its best when made fresh, try to assemble it no more than one hour ahead.

Making Creamy Cukes for a weekend party? Just click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

Creamy Cucumber Salad Ingredients:

  • Cucumbers. Hothouse, homegrown, whatever your favorite variety of cucumber may be.
  • Sour cream. Lighten it up with low-fat sour cream, if you like, or plain Greek yogurt.
  • Mayonnaise. Good quality mayo tastes great. Try Hellman’s or Best Foods.
  • Dill. Fresh dill is amazing in this recipe.
  • Lemon juice. Freshly squeezed lemon juice makes the salad pop.
  • Garlic. Minced fresh garlic is tempered by the sour cream.
  • Salt and freshly ground pepper.
    Creamy cucumber salad ingredients in various bowls.

Optional ingredients:

There aren’t really any hard and fast rules, here. People made cucumber salad with something creamy, something acidic, and something savory/herby. Therefore the ingredients, though different, all basically do the same thing to the sliced cucumbers.

  • Cider vinegar. In place of lemon juice, some cooks add a splash of vinegar.
  • Onion. Sliced red onion or sweet onion are often used.
  • Chives. If you got ‘em, add them! Same with parsley.
  • Half and half or heavy cream. Some recipes get the creaminess from actual cream, but sour cream makes a less watery salad.
  • Garlic powder. Dried garlic or onion powder
  • Ranch dressing. This creamy garlic herb salad could be compared to Ranch dressing, so it makes sense that some folks just use Ranch.

Cucumbers: to peel or not to peel?

It is completely up to you whether or not you want to peel the cukes. Are your cucumbers thick-skinned, fresh from the garden? In that case, maybe you want to remove all or most of the peel with a vegetable peeler or paring knife.

Most hothouse or Persian cucumbers have a softer outer skin that’s easy to eat; they’re less likely to need a peeling.

Another fun way to prepare cucumbers is to score their skin with a dinner fork before slicing. Take the tines of a fork and run it firmly along the length of the vegetable, so that the tines dig into the green skin. When you slice the cucumber, you’ll have slices with “striped” skin that look great.

Creamy cucumber salad on a blue plate.

Slicing and salting cucumbers:

Because this recipe is such a classic, almost everyone has a slightly different way of preparing it.

Some cooks prefer a chunky slice, while others strive for perfection and use a mandolin to make uniformly paper-thin slices. Again, it’s up to you. You can slice the cucumbers by hand with a chef’s knife, if you like.

Salting the cucumber slices helps them release their extra moisture, which helps the salad stay creamy, not watery.

Once you slice the cukes, you can layer them with some salt in a colander that is set over a bowl to catch the cucumber water. Use about 1/4 teaspoon salt for each layer of cucumber slices—about 4 layers in all.

Sliced cucumbers in a silver colander being drained into a clear bowl.

Then let the salt do its work for one hour. If there’s room, pop the colander into the refrigerator to keep the cucumbers cold while they release their liquid.

How to make Creamy Cucumber Salad:

For best results, German cucumber salad with sour cream is best when assembled just before serving time, up to an hour ahead, if covered stored in the refrigerator. Otherwise, the sour cream could break down and become watery, and the cucumbers risk turning soggy and limp.

  1. First, Have you sliced and salted the cucumbers? Great! While the salted cucumbers are working, make the creamy herb dressing.
  2. In a medium bowl, combine the sour cream, mayonnaise, dill, lemon juice, garlic, and salt and pepper. Then set this aside in the refrigerator until you need it.
  3. When the cucumbers are ready, gently remove them from the colander and pat the slices dry with paper towels. Discard the liquid—you don’t need it.
    Sliced cucumbers being dried on a white towel.
  4. Add the cucumbers to a large bowl and then toss them in the dressing until thoroughly coated. Garnish with a little extra dill, if you like.
  5. Cover and chill until you’re ready to serve!
5 from 1 vote

Creamy Cucumber Salad Recipe

Maybe you forgot all about Creamy Cucumber Salad, or maybe you’ve never had it at all. Either way, this German favorite is about to become your crunchiest best friend. Imagine crisp cucumber slices, lots of fresh dill, and a punchy sour cream dressing that comes together in minutes.
Course Salad, Side Dish
Cuisine American
Keyword cucumbers
Prep Time 5 minutes
Cook Time 5 minutes
Salting Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings (1 cup each)
Calories 82kcal
  • 4 hothouse cucumbers thinly sliced
  • Salt and freshly ground black pepper
  • 2/3 cup sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons minced fresh dill
  • 1 tablespoon fresh lemon juice
  • 3 cloves garlic minced
  • Add cucumbers to a colander set over a medium bowl, salting in layers (I do about 4 layers, 1/4 teaspoon per layer). Let stand for 1 hour. Drain excess liquid and pat cucumbers dry.
  • Meanwhile, in a medium bowl combine sour cream, mayonnaise, dill, lemon juice, garlic, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Cover and chill while the cucumbers are draining.
  • In a large bowl, add drained cucumbers and sour cream mixture, tossing until evenly coated. Serve immediately (see notes).

Recipe Notes

The salad can be prepared up one hour in advance. Cover and chill until serving time. If you chill it longer than one hour, the sour cream mixture begins to separate and become watery, and the cucumbers may become too soggy. 

Nutrition

Calories: 82kcal

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  1. sharon

    Hello…excited that I just discovered your site. I’m wondering a couple of things, do you use a garlic press that you like? I haven’t yet found one that is perfect for me. Also, do you ever use jarred or tube garlic?
    Thanks!

    1. meggan

      Hi Sharon, I don’t use a garlic press anymore. But, back in the day when I did, I loved the OXO Good Grips Soft-Handle garlic press. It’s great! As far as jarred garlic, no, I don’t use it. It is heat-treated so it doesn’t taste the same as fresh garlic, in my opinion. However, I know a lot of people who love that convenience. So, if you want to use it, I would say use it in cooked recipes like spaghetti sauce or gravy, but not in raw recipes like salad dressing. But I cannot honestly recommend it. The tube garlic, however, is NOT heat-treated and it tastes just like fresh. I have that in my fridge all the time, and I love it. I think its great. Most of the time I just mince fresh cloves, but sometimes if I have to hold my baby or something, a squeeze from the tube is all that is happening LOL. :) If you have any other questions, please let me know! Thanks a lot! So glad you found me. -Meggan

  2. sharon

    Hello! Just wondering if you have a garlic press that you prefer. I haven’t yet found the perfect one for me. Also, do you ever use jarred or tube garlic? Thanks!

  3. Kim Workman

    Can’t wait to try this. Sounds like what my grandmother used to make. She used red wine vinegar instead of lemon juice5 stars

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