Skip to main content
Epicurious
Cookbooks

Colo Cucumber Salad

Recipe information

  • Yield

    serves 4

Ingredients

2 cucumbers
1 teaspoon salt
1 teaspoon vinegar
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh dill

Preparation

  1. Peel and slice the cucumbers and put them in a glass bowl. Sprinkle them with salt and vinegar. Cover and let stand for 1/2 hour. Pour off the excess liquid. Add the mayonnaise, sour cream, and dill, and mix well. Cover and refrigerate until serving time.

Paula Deen's Kitchen Classics
TagsSaladCucumberVegetableSour CreamDairyStarterDinnerVegetarianNut FreeGluten FreeEasyQuickMake AheadWeeknight Meals30 Minutes or Less5 Ingredients or FewerNo-CookCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.