German Cucumber Salad - Gurkensalat
This fresh and tangy German cucumber salad is a classic staple at any Midwestern potluck. Easy to prepare, it is always a crowd pleaser.
- 2 large Cucumbers (peeled & sliced ⅛" thick)
- 1 teaspoon Kosher salt (divided)
- ½ cup Sour Cream
- 2 tablespoons White Vinegar
- 2 tablespoons fresh Dill (chopped)
- 1 tablespoon White Sugar
- ¼ teaspoon fresh ground Black Pepper
Peel and thinly slice cucumber then sprinkle with ½ teaspoon of Kosher salt, and let rest in a colander for two hours to drain excess moisture. (this is optional)
While cucumber slices are resting prepare the dressing by combining all remaining ingredients in a dish, and set in the refrigerator to chill.
After cucumbers have rested, pat dry with paper towel and add to the bowl with the dressing. Toss to combine and serve.
Most people thinly slice the cucumbers, however, you can slice them thicker if desired.
It is best to use a mandoline for consistently thin and even slices.
IF YOU LIKED THIS RECIPE you will also love my Classic Seafood Pasta Salad recipe too!
Calories: 42kcal | Carbohydrates: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 303mg | Potassium: 115mg | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 2.4mg | Calcium: 26mg | Iron: 0.2mg