Description
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.
Ingredients
- 3 eggs
- 1 pound broccoli, chopped
- ¼ cup finely chopped red onion
- 1 cup green olives, sliced
- 1 (4 ounce) jar diced pimentos, drained
- ¾ cup mayonnaise
- 1 teaspoon dry mustard powder
- ½ pinch salt, or to taste
- ½ teaspoon celery seed
- 1 tablespoon chopped fresh dill
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 8 hrs 40 mins
Servings: 6