Grandmother's Eastern European Cucumber Salad (Gurkensalat)
Grandmother's Eastern European Cucumber Salad (Gurkensalat)
Ingredients
For the Salad
- 2 English cucumbers, thinly sliced
For the Creamy Dressing
- 1/4 cup fresh chives, finely chopped
- 2 scallions, chopped
- 1/4 cup white vinegar
- 2 tablespoons vegetable oil, neutral, such as canola or sunflower
- 1/2 cup mayonnaise, full-fat recommended
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon mustard powder
- 1/4 cup fresh dill, finely chopped
Instructions
- 1
Prepare the cucumbers: Wash and thinly slice the English cucumbers. For best results and uniform slices, use a mandoline or the slicing attachment of a food processor. Transfer the sliced cucumbers to a large glass bowl.
⏱️ 5 min
- 2
Prepare the dressing ingredients: In a separate, smaller food processor or blender, combine all the dressing ingredients: finely chopped fresh chives, chopped scallions, white vinegar, vegetable oil, mayonnaise, granulated sugar, salt, freshly ground black pepper, mustard powder, and finely chopped fresh dill.
⏱️ 5 min
- 3
Blend the dressing: Process all the dressing ingredients until they are thoroughly blended into a smooth, creamy consistency. Scrape down the sides as needed to ensure everything is incorporated.
⏱️ 3 min
- 4
Combine and chill: Pour the prepared creamy dressing over the thinly sliced cucumbers in the large glass bowl. Toss the cucumbers gently to ensure they are evenly coated with the dressing. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
⏱️ 2 min
- 5
Serve: Give the Gurkensalat a final gentle toss before serving cold as a refreshing side dish.
Kitchen Tools
Nutrition Facts (per serving)
Grandmother's Eastern European Cucumber Salad (Gurkensalat)
Ingredients
For the Salad
- 2 English cucumbers, thinly sliced
For the Creamy Dressing
- 1/4 cup fresh chives, finely chopped
- 2 scallions, chopped
- 1/4 cup white vinegar
- 2 tablespoons vegetable oil, neutral, such as canola or sunflower
- 1/2 cup mayonnaise, full-fat recommended
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon mustard powder
- 1/4 cup fresh dill, finely chopped
Instructions
- 1
Prepare the cucumbers: Wash and thinly slice the English cucumbers. For best results and uniform slices, use a mandoline or the slicing attachment of a food processor. Transfer the sliced cucumbers to a large glass bowl.
⏱️ 5 min - 2
Prepare the dressing ingredients: In a separate, smaller food processor or blender, combine all the dressing ingredients: finely chopped fresh chives, chopped scallions, white vinegar, vegetable oil, mayonnaise, granulated sugar, salt, freshly ground black pepper, mustard powder, and finely chopped fresh dill.
⏱️ 5 min - 3
Blend the dressing: Process all the dressing ingredients until they are thoroughly blended into a smooth, creamy consistency. Scrape down the sides as needed to ensure everything is incorporated.
⏱️ 3 min - 4
Combine and chill: Pour the prepared creamy dressing over the thinly sliced cucumbers in the large glass bowl. Toss the cucumbers gently to ensure they are evenly coated with the dressing. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
⏱️ 2 min - 5
Serve: Give the Gurkensalat a final gentle toss before serving cold as a refreshing side dish.