Broccoli Salad

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I’ve been making this crisp, creamy broccoli salad for years — it’s the kind of side that disappears at potlucks and brings comfort to a hectic weeknight. Crunchy broccoli, smoky bacon, a touch of sweet red onion and almonds, all wrapped in a tangy mayo dressing: simple, crowd-pleasing, and fast to pull together.

In my pantry rotation this dish sits next to other reliable classics — if you like regional twists, try the tangier versions inspired by Amish recipes like the one I sometimes reference for texture and sweetness balance: Amish broccoli salad variation.

Why you’ll love this dish

This broccoli salad is quick to make, forgiving to scale, and loved by kids and adults alike. It’s crunchy without being heavy, thanks to raw broccoli and sliced almonds; the bacon adds a savory contrast to the slightly sweet, tangy dressing. Make it for backyard barbecues, holiday potlucks, or as a bright counterpoint on your weeknight table.

“A perfect balance of crunch and cream—this is the one salad everyone asks for at family gatherings.” — a frequent guest at my summer dinners

Benefits at a glance:

Ready in about 15 minutes active time, chills while you set the table.
Budget-friendly ingredients; use leftover bacon or store-brand mayo.
Easily adaptable for dietary needs (see Variations).

Step-by-step overview

Before you dive in, here’s the quick process so you know what to expect:

Whisk a simple mayo-based dressing with sugar and vinegar.
Chop broccoli, cook and crumble bacon, and slice the red onion.
Combine broccoli, bacon, onion, and sliced almonds in a bowl.
Toss with the dressing, chill at least 30 minutes, then serve.

This minimal prep makes it an excellent make-ahead side: you can mix everything a few hours in advance and chill until guests arrive.

What you’ll need

Fresh broccoli (about 4 cups chopped) — choose firm, dark-green crowns.
Smoked bacon (6–8 slices, cooked and crumbled) — thick-cut works well.
Sweet red onion (1 small, thinly sliced) — milder than yellow onion.
Sliced almonds (1/2 cup) — toasted lightly if you prefer extra flavor.
Mayonnaise (1 cup) — use full-fat mayo for the creamiest dressing or swap half for Greek yogurt to lighten it.
Sugar (2 tablespoons) — balances the vinegar; honey is a fine substitute.
Vinegar (2 tablespoons) — apple cider vinegar or white vinegar both work.
Salt and pepper (to taste)

Ingredient notes and swaps:

For a lighter dressing, replace half the mayo with plain Greek yogurt.
If you’re nut-free, omit the almonds and add extra sunflower seeds for crunch.
For more color and sweetness, add halved cherry tomatoes just before serving.

You can also compare this with a few classic takes on broccoli salad if you want additional inspiration from regional versions: classic Amish broccoli salad.

Step-by-step instructions

Fresh and colorful broccoli salad with vegetables and dressing

Make the dressing: In a large bowl, whisk together the mayonnaise, sugar, vinegar, a pinch of salt, and a few grinds of black pepper until smooth. Taste and adjust sweetness or acidity if needed.
Prep the produce: Chop the broccoli into bite-sized florets. Thinly slice the sweet red onion so it blends into bites without overpowering.
Cook the bacon: Pan-fry or bake bacon until crisp, then drain and crumble. Reserve a little bacon fat for another use (or toss it).
Combine: Add the broccoli, crumbled bacon, sliced red onion, and sliced almonds to the bowl with the dressing.
Toss and chill: Toss until everything is evenly coated. Cover and chill in the refrigerator for at least 30 minutes — this lets flavors meld and softens the onion slightly.
Final taste: Before serving, give it a quick stir and adjust seasoning with more salt, pepper, or a splash of vinegar if it needs brightness.

Best ways to enjoy it

Serve this broccoli salad chilled or at cool room temperature. Pairing ideas:

As a side for grilled meats — smoky bacon in the salad mirrors char on burgers or chicken.
On a picnic or potluck table next to baked beans and cornbread.
Spoon over a bed of mixed greens to turn it into a heartier salad.
Serve alongside roasted salmon for a balance of textures and flavors.

For plating, mound the salad in a shallow bowl and sprinkle a few extra almonds and crumbled bacon on top for visual appeal.

Storage and reheating tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Because the dressing is mayonnaise-based and the broccoli releases moisture, the salad will soften over time — it’s still tasty but less crunchy.
Freezing: Do not freeze this salad; mayonnaise and fresh broccoli don’t freeze well and will become watery and mushy.
Refreshing leftovers: If the salad has softened, stir in a handful of fresh raw broccoli or a spoonful of extra mayonnaise/yogurt to revive creaminess before serving.
Food safety: Keep the salad refrigerated and discard any portions left out over 2 hours (1 hour in hot conditions) to avoid bacterial growth.

Helpful cooking tips

Chop broccoli uniformly so every bite has the same texture.
Toast almonds in a dry skillet over medium heat for 2–3 minutes until fragrant — watch closely; nuts burn fast.
If you prefer milder onion flavor, soak the sliced red onion in cold water for 5 minutes, then drain.
Make the dressing first and taste: sometimes I reduce the sugar by a teaspoon if my bacon is extra sweet or use a higher-acidity vinegar for a brighter bite.
For crispier bacon with less mess, bake slices on a rimmed sheet pan at 400°F (200°C) for 15–20 minutes.

You can also explore other well-tested recipes for ideas on ratios and textures; this resource has smart adjustments for texture and sweetness: best broccoli salad recipe.

Creative twists

Fruit-forward: Add diced apples or dried cranberries for a fruit-sweet contrast.
Cheesy: Fold in shredded sharp cheddar for extra richness.
Vegan/vegetarian: Swap mayo for vegan mayo and replace bacon with smoked tempeh or roasted chickpeas for a smoky crunch.
Mediterranean spin: Replace almonds with toasted pine nuts, swap vinegar for lemon juice, and add chopped kalamata olives.

Your questions answered

Q: How much time does this take to make?
A: Active prep is about 15 minutes; chilling time is a minimum of 30 minutes. Plan for roughly 45 minutes from start to table.

Q: Can I make this the night before?
A: Yes — make it up to a day ahead and chill. Expect some softening of the broccoli; add a few fresh almonds or broccoli florets right before serving if you want extra snap.

Q: Is this salad safe for picnics?
A: It’s picnic-friendly if kept chilled in a cooler. Don’t leave it at room temperature for more than two hours (one hour in hot weather).

Q: Can I substitute the sugar?
A: Honey or maple syrup works; reduce slightly if using a sweeter syrup. If you need sugar-free, use a granular sugar substitute that measures like sugar.

Q: How do I keep it crunchy?
A: Add almonds and bacon right before serving, or chop and stir in a small batch of fresh broccoli at the end.