Best Broccoli Salad

With the perfect blend of tangy, creamy, and fresh, this broccoli salad will be a staple for your spring and summer!

For most of my life, I have been staunchly anti-mayonnaise. Even a tiny bit would ruin a sandwich, leaving it inedible. (Ironically, I did like potato salad, but that’s a story for another day…)

I have since come around to realizing that mayo is in fact not entirely disgusting, and is actually a pretty useful ingredient. Broccoli salad, however, was still somewhat of a turnoff. Broccoli with mayonnaise…?? That cannot possibly work.

This version of broccoli salad is based off the one my husband grew up eating and loving. I made it several times before I got around to actually tasting it, and it turns out I like it! I use much less dressing than the original called for and still sometimes feel it’s a bit on the saucy side, but that is an easy fix.

LET’S MAKE IT!

Broccoli salad is simple and quick to make. Simply whisk together the mayo, vinegar, and sugar to form a dressing. Combine all the other ingredients and stir together with the dressing. Most of the time I will add the dressing in small amounts, stirring to combine well in between. That way, when it gets to the point where I feel like it has enough sauce, I can stop. No more drippy, watery broccoli salad!

This keeps well in the fridge, but no more than a few days. Things tend to get watery as it sets, and the broccoli can get less crisp with time.