Amish Broccoli Salad
Creamy, crunchy, and impossibly satisfying — this Amish Broccoli Salad is the perfect potluck showstopper and weeknight side that everyone asks for seconds of.
Servings: 6 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Skillet
- Chopping Board
- Knife
Ingredients
Vegetables
- 1 head Broccoli, chopped Florets and tender stems, bite-sized
- 1 head Cauliflower, chopped Florets, bite-sized
Dressing
- 1 cup Mayonnaise Full-fat for best flavor
- 1 cup Sour cream Room temperature
- 1/2 cup Sugar Granulated
- 1/2 tsp Salt
- 1/2 pound Bacon, fried and crumbled About 8 slices
- 1 cup Cheddar cheese, shredded Sharp Cheddar recommended
Instructions
- Prepare the vegetables: Rinse the broccoli and cauliflower, then chop into bite-sized florets. Pat dry with a towel so the dressing clings well.
- Cook the bacon: Fry the bacon in a skillet until crisp, about 8–10 minutes over medium heat. Drain on paper towels and crumble once cool.
- Make the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, sugar, and salt until smooth and well combined. Taste and adjust salt if needed.
- Combine: In a large bowl, add the chopped broccoli and cauliflower. Pour the dressing over the vegetables and toss gently to coat evenly.
- Add mix-ins: Stir in most of the crumbled bacon and shredded Cheddar, reserving a small portion of each for garnish on top.
- Garnish and chill: Sprinkle the reserved bacon and cheese over the salad, cover, and refrigerate for at least 15–30 minutes to let flavors meld. Serve chilled or at cool room temperature.
- Serve: Give the salad a quick toss before serving and enjoy immediately or after refrigeration.
Notes
Chill before serving to enhance flavors. Use fresh vegetables for the best crunch.
Nutrition
Calories: 250kcal | Carbohydrates: 15g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 80mg | Calcium: 150mg | Iron: 1mg