Creamy Cucumber Salad (Gurkensalat)

5 from 1 vote

This super quick and creamy German cucumber salad is my go-to side for fried foods like schnitzel, fried chicken wings or beer-battered German cod, as well as grilled favorites.

Prep Time15

Total Time15

Course: Side Dish, Sides

Cuisine: German

Keyword: creamy cucumber salad, cucumber salad, German cucumber salad

Servings: servings

Calories: 97kcal

Mandolin Slicer This tool makes slicing so super fast. I slice the cucumbers on the thinnest setting.
protective glove A must for me to wear after learning the hard way.
Peeler Optionally peel your cucumbers if the skin is too thick or if the skin is bitter. English cucumbers don't typically need peeling.

2 large English cucumbers Can use other cucumbers depending on what's available to you.
1 small shallot small diced
150 g Greek yogurt
100 g sour cream
50 ml heavy whipping cream
2 tablespoon white wine vinegar
2 tablespoon fresh dill Stems removed and finely chopped. Or use 2 teaspoons of dried dill.
¾ teaspoon salt
⅛ teaspoon white pepper a pinch. A note on white pepper: My Oma always used it. It has a softer, earthier heat than black pepper and blends beautifully into creamy dishes without visible specks (compared to black pepper). If you don't have it, leave it out or use black pepper instead.
½ teaspoon powdered sugar or use ¼ teaspoon of granulated sugar, honey.

Optionally peel the cucumbers (if skin is too thick or if the skin is bitter) and slice the cucumbers paper-thin using the thinnest setting on a mandolin slicer. Slice directly into a salad bowl.
Use protective gloves for extra safety!
2 large English cucumbers
Add the sliced shallot, Greek yogurt, sour cream, heavy cream, white wine vinegar, chopped dill, salt, white pepper, and powdered sugar. Stir to combine.
1 small shallot, 150 g Greek yogurt, 100 g sour cream, 50 ml heavy whipping cream, 2 tablespoon white wine vinegar, 2 tablespoon fresh dill, ¾ teaspoon salt, ⅛ teaspoon white pepper, ½ teaspoon powdered sugar
Add dressing to the salad bowl and stir to evenly coat the cucumber slices.
Taste and adjust seasoning if needed. Garnish with extra fresh dill, if desired, and serve with Schnitzel, Backfisch, grilled foods or sandwiches.

Tips & Tricks

Balance acidity with a touch of sweetness. The key to a great cucumber salad is balance. The vinegar adds brightness, and the powdered sugar softens that acidity just enough so the flavor stays refreshing, not sharp.
Use white pepper for authentic flavor. White pepper adds warmth without harsh bite or visible specks. It’s subtle, traditional, and makes a real difference in creamy dishes like this.
Thin slicing makes all the difference. Thin cucumber slices absorb the dressing better and create a more cohesive salad. A mandolin slicer makes this easy and consistent.
Don’t be afraid of the mandolin. Mandolins don’t have to be scary. Use a protective glove, take your time, and slice directly into the bowl. Once you try it, you’ll never want to slice cucumbers another way.
Try the summer herb swap. When my garden is full of chives (I highly recommend growing them because they come back like weeds!), I swap them in for the shallot. And sometimes skip the dill entirely. It’s fresh, simple, and delicious.