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
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Chicken Pasta Primavera With Lemon
Crispy, Parmesan-crusted cutlets make this spring dish sing.
Smashed Broccoli Pasta
A feel-good dinner designed to cram a ton of veg in each serving.