I used to think broccoli was just that boring green stuff you had to eat. You know, the steamed, slightly sad-looking trees on the side of your plate.
Then I went to a potluck in Lancaster County and everything changed. I saw this creamy, crunchy, amazing-looking salad, and I had to know what it was. It was broccoli, but not like any broccoli I’d ever had before.
I’m going to show you how to make that exact Creamy Amish Broccoli Salad today. It’s the kind of side dish that people talk about for weeks, and it’s so easy you’ll wonder why you didn’t make it sooner. This is the recipe that makes people who hate broccoli… love broccoli.
Why This Salad Just Works
There’s something almost magical about the mix of textures and flavors here. You get the fresh crunch from the raw broccoli, the salty, crispy bite of bacon, and the sweet little pop from the raisins. It all gets tied together with a dressing that’s the perfect balance of creamy, sweet, and tangy.
It’s my go-to for any gathering, from a backyard barbecue to a fancy holiday dinner. It travels well, you can make it ahead of time, and honestly, people will probably beg you for the recipe. It just never, ever fails to be a hit.
What You’ll Need
The ingredients are pretty simple, stuff you might already have hanging around. But the key is using good quality stuff. Don’t skimp on the mayonnaise or the bacon, it really makes a difference.
Here’s a quick look at what we’re working with.
For the Salad Base
| Ingredient | Amount |
|---|---|
| Broccoli Heads | 2 large |
| Red Onion | ½ cup, finely diced |
| Bacon | 8 slices |
| Raisins | ½ cup |
| Sunflower Seeds | ¼ cup (or slivered almonds) |
For That Amazing Creamy Dressing
This dressing is where the real secret is. It’s a simple mix, but it packs a huge punch.
| Ingredient | Amount |
|---|---|
| Mayonnaise | 1 cup (I swear by Duke’s) |
| White Sugar | 2 tablespoons |
| White Vinegar | 1 tablespoon |
The Tools for the Job
You don’t need anything fancy for this recipe, which is another reason I love it. No special gadgets, just basic kitchen stuff.
- A large mixing bowl
- A sharp knife for chopping
- A small bowl for the dressing
- A whisk
- A frying pan for the bacon
- Measuring cups and spoons
Let’s Make Some Magic: Step-by-Step
Alright, let’s get into it. The whole process is super simple. Just follow along, and you’ll have a perfect salad in no time.
Step 1: Prep Your Veggies
First, wash your broccoli really well and let it dry completely. Water is the enemy of a creamy dressing. Cut the florets off the thick stems into small, bite-sized pieces. You want them small enough to get a little bit of everything in one bite. Dice up your red onion super fine and toss both into your big mixing bowl.
Step 2: Cook the Bacon
Cut your bacon slices into small pieces (about ½ inch) and cook them in a skillet over medium heat until they’re nice and crispy. Use a slotted spoon to scoop the bacon out onto a paper towel-lined plate to drain. Here’s a little tip: save a tablespoon of that bacon grease. Trust me.
Step 3: Whisk Up the Dressing
In your small bowl, combine the mayonnaise, sugar, and white vinegar. Whisk it all together until the sugar is dissolved and the dressing is totally smooth. If you’re feeling brave, whisk in that tablespoon of warm bacon grease you saved. It adds a smoky depth that is just incredible.
Step 4: Combine Everything
Pour the dressing over the broccoli and onion in the big bowl. Add the crispy bacon bits, raisins, and sunflower seeds. Give it all a gentle stir until everything is evenly coated in that creamy dressing. Try not to mash everything up, just fold it all together.
Step 5: The Most Important Step… Chill!
Cover the bowl with plastic wrap and put it in the fridge for at least one hour. I know, you want to eat it right away, but this step is non-negotiable. Chilling lets all the flavors hang out and get to know each other. The broccoli softens just a tiny bit, and the dressing really soaks in. Two hours is even better if you have the time.
My Pro Tips for a Perfect Salad
I’ve made this salad probably a hundred times, and I’ve learned a few things along the way. These little tricks take it from good to great.
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Cut Your Broccoli Small. I can’t stress this enough. Nobody wants a giant tree of broccoli in their spoonful of salad. Cutting the florets into small, almost popcorn-sized pieces ensures you get the perfect ratio of broccoli, dressing, and toppings in every single bite. It makes it easier to eat and the texture is just so much better.
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Don’t Skip the Chill Time. Seriously. This is the secret ingredient. That hour in the fridge transforms the salad. The vinegar in the dressing slightly “cooks” the broccoli, tenderizing it just enough so it loses that raw, hard crunch but still stays crisp. It also allows the sweetness of the raisins and the saltiness of the bacon to meld into the dressing.
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Use Full-Fat, Good-Quality Mayo. This is not the time for light mayo or Miracle Whip (unless you love it, you do you). A good, full-fat mayonnaise like Duke’s or Hellmann’s provides the rich, creamy base that this salad needs. It holds up better and won’t get watery.
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Make Sure Your Broccoli is BONE DRY. After you wash your broccoli, pat it dry with paper towels or use a salad spinner. If the broccoli is wet, the dressing will slide right off and pool at the bottom of the bowl, making your salad watery and sad.
Swaps and Fun Variations
Once you get the basic recipe down, feel free to play around with it. It’s hard to mess this up.
- Change the Crunch: Instead of sunflower seeds, try toasted pecans, slivered almonds, or even walnuts.
- Add Some Cheese: A handful of sharp cheddar cheese, shredded, adds a great savory note.
- Sweeten it Differently: Swap the raisins for dried cranberries or chopped dates. Some people even add halved red grapes for a juicy burst.
- Lighten it Up: You can substitute half of the mayonnaise with plain Greek yogurt. It will add a little more tang and cut down on the richness.
- Make it Meatless: Just leave out the bacon! It’s still delicious. You might want to add a little smoked paprika to the dressing to get some of that smoky flavor back.
Make-Ahead & Storage Secrets
This salad is a perfect make-ahead dish, which is why it’s so great for parties. You can actually prep the different parts separately.
Chop your broccoli and onion and store them in a zip-top bag in the fridge. Cook your bacon and keep it in an airtight container. Mix your dressing and store it in a jar. When you’re ready to serve, just toss it all together.
If you’ve already mixed it, the salad will last in an airtight container in the fridge for up to 3 days. It does get a little softer the longer it sits, but honestly, I sometimes like it even better on day two. Just give it a good stir before serving.
Do not, under any circumstances, freeze this salad. The mayonnaise will separate when it thaws, and the broccoli will turn to complete mush. It’s just not a good time for anyone.
What to Serve It With
This Amish Broccoli Salad is the ultimate team player. It goes with pretty much any classic American cookout or comfort food meal.
It’s fantastic next to grilled chicken, a juicy burger, or a rack of ribs. I also love serving it with pulled pork sandwiches. The cool, creamy crunch is the perfect contrast to the warm, savory meat. It’s also a staple on our holiday table next to the ham or turkey.
Your Questions, Answered (FAQ)
Q1. Can I use frozen broccoli for this recipe?
Ans: I would strongly advise against it. Frozen broccoli has way too much water and will turn to mush, making your salad soupy. Fresh is definitely the way to go here.
Q2. Why is my dressing so runny?
Ans: This usually happens for two reasons: your broccoli was still wet when you mixed it, or you used a low-fat or “dressing” style mayo. Stick to full-fat mayonnaise and make sure your ingredients are dry.
Q3. Can I make this without sugar?
Ans: You can, but the little bit of sweetness is classic for an Amish-style dressing. You could try a sugar substitute or a touch of honey or maple syrup, but it will change the flavor profile a bit.
Q4. My red onion is too strong! How can I fix that?
Ans: If you find red onion to be too overpowering, you can soak the diced onion in a small bowl of cold water for about 10 minutes. Drain it well before adding it to the salad. This mellows out the sharp bite.
Q5. Is it okay to use pre-cooked bacon bits from a bag?
Ans: You can in a pinch, but the texture and flavor of freshly cooked, crispy bacon is so much better. Plus, you miss out on using that little bit of bacon grease in the dressing, which adds a ton of flavor.
Wrapping Up
See? That wasn’t so hard. You now have the secret to a side dish that will make you a legend at any potluck. It’s creamy, crunchy, sweet, salty, and just ridiculously good.
It’s more than just a recipe; it’s a crowd-pleaser in a bowl. It’s the dish that gets scraped clean every single time.
So go ahead and give it a try. I promise you, once you make it, it’ll become a regular in your rotation. When you do, come back and leave me a comment. I’d love to hear how it turned out or if you added your own fun twist to it
