Minnesota Broccoli Salad

Minnesota Broccoli Salad

13
Doughgirl8 143

"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."
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Ingredients

8 h 40 m servings 297 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

13
  1. 19 Ratings

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Most helpful positive review

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

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.

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 ...

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!

This recipe is perfect it needs no alterations to the recipe. It's perfect the way it is.

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...

So good. We used more broccoli—about a pound and a half—and kept the rest of the ingredients the same.

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.

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...

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.