Minnesota Broccoli Salad
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3
Eggs450 g
Broccoli (chopped)1 cup
Green Olive (sliced)3 cup
Mayonnaise1 tsp
Mustard Powder (dry)1 pinch
Salt (to taste)1 tsp
Celery Seed1 tbsp
Dill (chopped fresh)Directions:
1
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch
2
Cover the saucepan and bring the water to a boil over high heat
3
Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes
4
Pour out the hot water, then cool the eggs under cold running water in the sink
5
Peel and chop once cold
6
Meanwhile, bring a large pot of lightly salted water to a boil
7
Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes
8
Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process
9
Once the broccoli is cold, drain well and set aside
10
Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill in a mixing bowl
11
Stir in the drained cooked broccoli
12
Refrigerate overnight for best flavor