Gurkensalat (Cucumber Salad)

Gurkensalat is a creamy and delicious salad. This refreshing cucumber salad has a unique blend of flavors. A great summer salad side dish that is simple to assemble, tangy, and an appetizing salad to enjoy during the warm seasons. 

Gurkensalat is a traditional German salad. It is a well-known classic side dish in Germany. This is a creamy and refreshing salad served at many German restaurants. It is also available, made-ready, in supermarkets. Depending on the region of the country, the salad tends to be made a bit differently. There is another tasty version of the salad made without the cream: a traditional German cucumber salad made with cucumber, onion, and vinegar. 

Gurkensalat is a cucumber salad made with a combination of sour cream dressing and dill, then chilled. This salad tastes best when it is chilled for a few hours in the refrigerator. 

Ingredients Details

Cucumber: English cucumber; alternative: Persian cucumbers 
Onion: red onion; alternative: white onion, or you can omit onion if desired.
Salad dressing
Sour cream: dairy sour cream; alternative yogurt
Dijon mustard: Great Value Dijon mustard or any brand. Omit the mustard if desired. 
Milk: plant-based silk milk or whole milk
White vinegar: Great Value White vinegar; alternative: apple cider vinegar 
Dill: fresh dill
Salt: plain salt
Pepper: ground black pepper

Ingredients

• 1 cucumber

• ¼ red onion

Sour cream salad dressing

• ½ cup sour cream

• ¼ teaspoon Dijon mustard

• ½ teaspoon milk

• 1 tablespoon white vinegar

• 2 tablespoons fresh, chopped dill

• Salt and black pepper to taste

Instructions

Peel, slice, and cut. Peel and slice the cucumbers. (Slice the cucumbers thinly, if desired.) Thinly slice the red onion into half-moon shapes if desired. Cut the dill. 

Sour Cream salad dressing. In a bowl, add the sour cream, Dijon mustard, milk, vinegar, dill, salt, and black pepper.

Salad. Add the sour cream dressing to the cucumbers and onion. Gently toss the cucumbers, onion, and dressing until evenly coated. Refrigerate the salad for an hour or more, then serve.