One thing I grew to love during my childhood spent in Germany was German food! Oh, my mouth waters just thinking about it the warm pretzels with fresh butter, spaetzle with brown gravy, potato pancakes topped with fine applesauce, and crispy schnitzel. I also loved German cucumber salad.
Several years ago, I received this recipe from a German woman who gave it to me after we got into a conversation about German food. I’ve made it multiple times over the years and it’s always a winner – fresh, crispy, and tasty.
Lately, I’ve been working on eating healthier. Specifically, I’m eating whole foods, watching my portions, lowering my carbs and sugars, and increasing protein and healthy fats. (And it’s even better with homemade mayo.) This cucumber salad fits right into that plan, so I’ve been making it every couple of weeks to eat with lunch or dinner (or even as a snack).
Here’s a little video I put together for those who like a visual!
This is the white balsamic vinegar I like to use…
When the cucumbers are marinated, drained, and mixed with the mayo and sour cream, it looks like the dressing might be thicker, like a macaroni or potato salad, but once it sits for a while and the cucumbers give off more water, the dressing because very watery and light. It’s creamy without being overly rich. And the dill?? Oh, I just love lots of dill in this salad. It gives it such a great flavor. Some people add finely sliced red onions to this, too, so that’s an option, too, if you enjoy raw onion.
It really is a delicious recipe and I hope you’ll give it a try!
Here is the printable recipe…
Creamy German Cucumber Salad
- mandoline slicer
- 3 large English cucumbers
- 1 tsp white balsamic vinegar
- 1 tsp salt
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- fresh dill to taste
- Thinly slice the cucumbers into a larger bowl with a mandoline slicer
- add 1 tsp salt and 1 tsp white balsamic vinegar, stir
- cover and let sit for 30 minutes
- drain in a colander for 30 more minutes
- put cucumbers back into large bowl & add 1/4 cup mayo & 1/4 sour cream
- Finely chop fresh dill and add to bowl, stir
- Can serve immediately, but it's best after being refrigerated for at least an hour. Will keep in the fridge for 3-5 days.
Here are a few more recipes you might enjoy…