“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.” - by Doughgirl8
Ingredients
Adjust Servings
Original recipe yields 1 salad
Directions
- 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, celery seed, and dill in a mixing bowl. Stir in the drained cooked broccoli. Refrigerate overnight for best flavor.
Nutrition
Amount Per Serving (6 total)
- Calories
- 297 cal
- 15%
- Fat
- 27.9 g
- 43%
- Carbs
- 8.2 g
- 3%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
"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 second..." See more bite. "This is really good!" he said, as he shoveled broccoli salad into his mouth. "Can I have some more?" he said. My husband ate two helpings of salad and said things like, "So is this the official Minnesota State Dish?" So yes, this is a winner. Thanks for the recipe! "
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