German Cucumber Salad

Creamy and fresh with a bit of tang, this German Cucumber Salad brings back happy memories. Nothing says summer Sunday dinner at grandma’s house quite like this old-fashioned salad.

German Cucumber Salad

Similar to this spicy cabbage slaw and the southwest inspired corn salad, this is a terrific make-ahead option for potlucks and barbecues. It only gets better after a few hours in the fridge.

I typically make it in the morning or the night before I plan to serve it. The sour cream, sugar, and vinegar marinate together and the result is a delicious tangy dressing.

To get the creamiest dressing possible, instead of watery results, there are few things you can do. First, use English Cucumbers, they are typically a bit firmer in texture. You don’t need to peel them, the skin helps keep a bit of crunch to the cucumber.

Second, salt and drain the cucumber to remove some of the liquid. Salt the cucumber slices and onions generously then spread onto a paper towel or tea towel for 30 minutes. Pat the top with a towel as well.

I like to slice my cucumber about ¼ inch thick for this salad. You could also slice them thinner or use a mandolin and make ribbon-like strips.

Creamy Cucumber Salad Ingredients

• English cucumbers sliced thin
• red onion sliced very thin
• kosher salt
• sour cream
• white sugar
• white vinegar
• dried dill
• dried parsley
• paprika

Note: While I used dried dill and dried parsley from my pantry feel free to substitute and use fresh. Fresh dill adds great flavor to this salad.

German Cucumber Salad Recipe

1. Spread cucumbers and onion on a paper towel-lined platter; season generously with salt and let rest for 30 minutes. Place another paper towel on top of the cucumbers and gently press excess moisture from the cucumbers.
2. In a large bowl, stir together the sour cream, sugar, vinegar, dill, parsley, and paprika. Add the cucumbers and onions and stir gently to mix throughout.
3. Cover with a lid or transfer to an airtight container. Refrigerate 8 hours or overnight; garnish with a sprinkling of additional paprika before serving.

For a couple more recipes that remind me of dinners at grandma’s house, this creamy purple cabbage slaw with carrots and raisins is a classic. And with just a dab of butter and a sprinkling of brown sugar, you can make these old-fashioned Brown Sugar Glazed Carrots.

Dill Pickle Potato Salad boasts plenty of tart pickles mixed with a creamy dressing to make this absolutely unforgettable.

Spring mix and spinach make a great base to top with apples, raisins, and nuts in this spinach apple salad.

German Cucumber Salad

5 from 4 votes

Nothing says summer Sunday dinner at grandma's quite like German Cucumber Salad. Creamy, fresh with a bit of tang.

Pin Print Review

Prep Time: 10 minutes mins

30 minutes mins

Total Time: 40 minutes mins

Servings: 8 servings

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Ingredients 

• ▢ 2 large English cucumbers sliced thin, about 3 cups worth
• ▢ ½ small red onion sliced very thin, about ⅓ cup worth
• ▢ 1 teaspoon kosher salt
• ▢ ½ cup sour cream
• ▢ 2 tablespoons white sugar
• ▢ 2 tablespoons white vinegar
• ▢ 1 teaspoon dried dill
• ▢ 1 teaspoon dried parsley
• ▢ 1 teaspoon paprika

Instructions

• Spread cucumbers and onion on a paper towel-lined platter; season generously with salt and let rest for 30 minutes. Place another paper towel on top of the cucumbers and gently press excess moisture from the cucumbers.
• In a large bowl, stir together the sour cream, sugar, vinegar, dill, parsley, and paprika. Add the cucumbers and onions and stir gently to mix throughout.
• Cover with a lid or transfer to an airtight container. Refrigerate 8 hours or overnight; garnish with a sprinkling of additional paprika before serving.

Nutrition

Calories: 55kcal · Carbohydrates: 7g · Protein: 1g · Fat: 3g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Cholesterol: 8mg · Sodium: 297mg · Potassium: 144mg · Fiber: 1g · Sugar: 5g · Vitamin A: 195IU · Vitamin C: 4mg · Calcium: 31mg · Iron: 1mg

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