Minnesota Broccoli Salad

Minnesota Broccoli Salad

Doughgirl8 122

"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."


8 h 40 m {{adjustedServings}} servings 297 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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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  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.
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  1. 19 Ratings


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.