German-Style Cucumber Salad
For a delicious summer salad that is sure to please a crowd, this German-Style Cucumber Salad is a great choice. This cucumber salad recipe is perfect for potlucks and picnics and comes out fresh and flavorful every time! Using ingredients like vinegar, creamy yogurt (or sour cream), sugar, and fresh dill, this is one deli-style salad that complements almost any meal. Bring this dish to the next party or backyard BBQ you attend and bring a little burst of fresh and tasty veggies to the table.
If you like deli salads as much as we do, Grandma Frances' Wisconsin German Potato Salad recipe is a must-try! After all, Grandmas always know best.
- Salting and draining the cucumbers and onions will draw out some of the excess moisture from the vegetables so that the dressing is not diluted and “water-y” when it is served. You can omit this step, but the end result will be better if you take the time to do it.
- Recipe must chill for 2 hours in the fridge to allow for the flavors to blend.
Chilling Time2 hr
Cooking MethodNo Bake
- 2 large cucumbers
- 1 medium onion
- 1 teaspoon salt
- 1/4 cup sour cream or yogurt
- 3 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1 tablespoon chopped fresh dill
- Fresh dill fronds for garnish
- Peel the cucumbers and cut in half lengthwise. Use the tip of a spoon to scrape out and discard the seeds. Slice the cucumbers into inch slices and place into a colander. Peel the onion, slice it in half lengthwise and then crosswise into thin half-moons. Place into the colander with the cucumber and sprinkle with the salt. Let stand for 15 minutes, stirring a few times. Tip out onto paper towels and blot dry.
- Meanwhile in a medium bowl, combine the sour cream, vinegar, sugar sand and pepper and stir. Add the cucumbers and onions and stir to coat with the dressing. Stir in the dill and cover. Chill for about 2 hours before serving to allow flavors to blend. Garnish with fresh dill fronds just before serving.
Step 1: Peel the skin off your cucumber
Step 2: Cut your peeled cucumber in half
Step 3: Cut each half in half (longways)
Step 4: Scoop the inside seeds out of each half so that they are hollowed and slighty arched.
Step 5: Chop the hollowed out halves into thin slices (about a 1/2-inch thick)
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