Minnesota Broccoli Salad

Name: Minnesota Broccoli Salad
Prep time: 8 h 40 min
Cook time: 8 h 40 min
Total time: 8 h 40 min
Yield: 1
Cuisine: Global
Ingredients: 454 grams broccoli, chopped; 1 teaspoons celery seed; 3 eggs; 1 Tbsp chopped fresh dill; 237 milliliters green olives, sliced; 177 milliliters mayonnaise; 1 teaspoon dry mustard powder; 59 milliliters finely chopped red onion

Minnesota Broccoli Salad is a gluten free, dairy free, whole 30, and vegetarian recipe with 1 servings. This side dish has 1687 calories, 33g of protein, and 161g of fat per serving. This recipe covers 51% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 8 hours and 40 minutes. Head to the store and pick up dill, mayonnaise, eggs, and a few other things to make it today.

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.

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Water

Egg

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Sauce Pan

Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.

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Water

Egg

Meanwhile, bring a large pot of lightly salted water to a boil.

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Water

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Pot

Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes.

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Broccoli

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.

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Water

Broccoli

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Colander

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.

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Mustard Powder