-
-
My review
Minnesota Broccoli Salad
324
Doughgirl8
"No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli."
Added to shopping list.
Go to shopping list.
Ingredients
8 h 40 m servings 297Original recipe yields 6 servings (1 salad)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well and set aside.
- Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill in a mixing bowl. Stir in the drained cooked broccoli. Refrigerate overnight for best flavor.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1723 Ratings
-
-
-
-
-
Most helpful positive review
6/1/2009
Here's how much my family liked this salad. My son didn't touch the portion on his plate until I urged him to have a bite. So he did. "Oh," he said after his first bite. "OH!" he said after his ...
Most helpful critical review
5/28/2009
I followed this to the letter and was dissapointed at the finished dish. The olives took over the taste of the dish. If you love green olives you will love this salad.
Most helpful
Most positive
Least positive
Newest
6/1/2009
Here's how much my family liked this salad. My son didn't touch the portion on his plate until I urged him to have a bite. So he did. "Oh," he said after his first bite. "OH!" he said after his ...
5/26/2009
I didn't change a thing and let it sit overnight before serving. Recipe says 8 servings but 5 of us polished it off easily as a side dish. Delicious!
5/20/2009
This recipe is perfect it needs no alterations to the recipe. It's perfect the way it is.
5/25/2009
This was the first thing finished at a barbecue this weekend. I had never made a broccoli salad using anything other than raw broccoli, so I was concerned I would mess it up. It turned out perfe...
6/9/2009
So good. We used more broccoli—about a pound and a half—and kept the rest of the ingredients the same.
5/28/2009
I followed this to the letter and was dissapointed at the finished dish. The olives took over the taste of the dish. If you love green olives you will love this salad.
6/6/2010
My mom makes a similar salad but does add sliced almonds. I really have to be in the mood for this one because I am not a huge fan of mayo. But I do love it on a hot summer day.
1/8/2010
Lovely simple salad! I omitted the olives (five children under ten years old in my home!), cooked the broccoli a bit longer by accident, and stuck the salad in pitas to make sandwiches. It was...