Amish Broccoli Salad

When I was a kid, my aunt brought a huge bowl of Amish broccoli salad to every summer picnic, and the whole lawn seemed to hush when someone opened that container — the crunch of the broccoli, the sweet-sour tang of the dressing, the salty little surprise of bacon. I still remember standing on tiptoe to snag a forkful, the bright green florets popping between my teeth and the sun warming my shoulders. I make this salad whenever I want that exact mixture of nostalgia and party-food joy: crunchy, creamy, slightly sweet, a little smoky, and endlessly forgiving when you improvise.

Quick Facts

• Yield: Serves 8
• Prep Time: 20 minutes
• Cook Time: 10 minutes (bacon)
• Total Time: 1 hour 30 minutes (includes 1 hour chill)

Why This Recipe is Awesome

This Amish Broccoli Salad hits all the right notes: crisp, bright green broccoli, crunchy nuts or seeds, melty bits of cheddar, and a creamy, slightly sweet dressing that clings to every bite. It’s the kind of dish that disappears at potlucks because it pairs with everything — sandwiches, grilled meats, or just your napkin. It’s easy enough for weeknights, but pretty enough for guests. And honestly? It’s so simple even your most distracted relative can’t mess it up.

Ingredients

For the Main Dish:

• 6 cups broccoli florets (about 1.5 lb, cut into bite-sized pieces)
• 6 slices bacon, cooked crisp and crumbled
• 1 cup shredded sharp cheddar
• 1/2 cup red onion, finely diced (or green onions for milder flavor)
• 1/2 cup sunflower seeds or chopped pecans
• 2/3 cup dried cranberries or raisins (optional, for sweet chew)

For the Sauce / Garnish (if applicable):

• 1 cup mayonnaise
• 1/2 cup sour cream or plain Greek yogurt
• 2 tbsp apple cider vinegar
• 2 tbsp granulated sugar (or honey/maple syrup)
• Salt and freshly ground black pepper, to taste

How I Make It

Step 1:

I start by rinsing and drying the broccoli so it stays crisp. I chop the florets into small, bite-sized pieces — the tiny stems add nice texture. I cook the bacon in a skillet over medium-high heat until it sizzles and the edges turn golden brown, then drain on paper towels and crumble. That smoky scent in the kitchen? Pure nostalgia.

Step 2:

I whisk together the dressing in a bowl: 1 cup mayonnaise, 1/2 cup sour cream (or yogurt), 2 tbsp apple cider vinegar, and 2 tbsp sugar. I taste for balance — add a pinch more sugar if you want sweeter, or a splash more vinegar for tang. Pro tip: chill the dressing briefly if your bacon just came off the stove; warm bacon can melt the mayo.

Step 3:

I toss the broccoli, crumbled bacon, 1 cup shredded cheddar, diced onion, and dried cranberries in a large bowl. Then I pour the dressing over everything and use a big spoon to coat every floret. Listen for that satisfying scrape as the spoon drags through the mix — that means everything glues together nicely.

Step 4:

I cover the bowl and chill the salad for at least 1 hour. The chill lets the flavors marry and the broccoli soak up just enough dressing without turning soggy. You want the broccoli still bright and slightly crisp when you serve — not limp.

Step 5:

Right before serving, I fold in the sunflower seeds or pecans for a fresh crunch and taste for seasoning one last time. Sprinkle a few extra crumbles of bacon and a little extra cheddar on top for presentation. The salad looks gorgeous: pops of green, orange, and red — and it smells like summer picnics.

Pro Tips

• For extra-bright broccoli, plunge florets in ice water for 30 seconds after a quick 30-second blanch. That keeps the crunch and color.
• Cook bacon on medium-high until the fat renders and the edges brown, then transfer to a paper towel-lined plate to stay crisp.
• Want less mayo? Swap half the mayo for plain Greek yogurt for tang and fewer calories without losing creaminess.
• Make the salad a few hours ahead and add nuts and extra bacon right before serving to keep the texture lively.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Use plain Greek yogurt instead of sour cream for tang and fewer calories — texture stays creamy but a bit leaner.
• Swap dried cranberries for chopped apples for a fresher, juicier sweet note.
• For dairy-free: use vegan mayonnaise and dairy-free cheddar or omit the cheese entirely.
• For gluten-free: this recipe naturally contains no gluten if you avoid flavored add-ins; choose gluten-free bacon if your brand adds flavorings.

Variations & Tips

• Make it spicy: add 1 tsp chili powder to the dressing or toss in sliced jalapeño for heat.
• Kid-friendly: swap red onion for diced apple or green onion to keep it mild.
• Protein boost: add diced rotisserie chicken or cooked quinoa for a heartier salad.
• Veggie-forward: fold in shredded carrots and chopped bell pepper for extra color and crunch.
• Creative twist: substitute maple syrup for sugar and use smoked almonds for a sweet-smoky angle.
• Roasted version: roast broccoli until edges caramelize for a warm, deeper-flavored variant.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the salad up to 24 hours ahead, but add the nuts and extra bacon just before serving to keep them crunchy. Keep covered and chilled.

Can I double the recipe?

Sure thing. Use a larger bowl and an extra hour chilling time if your fridge is full; toss gently so everything coats evenly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if substituting in cooked dressings or sautéed add-ins.

How do I know it’s done?

Look for bright green, crisp broccoli; bacon should look golden and crisp; dressing should coat but not pool. Taste for balance — sweet, tangy, salty all present.

What if I don’t have ingredient X?

No problem. Swap dried cranberries with raisins or chopped apple; use toasted pumpkin seeds if you’re out of sunflower seeds.

How I Like to Serve It

I love this salad at backyard barbecues beside grilled chicken or burgers, or as a colorful counterpoint to a heavy casserole. It shines at potlucks because folks reach for seconds, and it keeps well for picnic lunches. Pair it with an iced tea or a crisp white wine — something bright to echo the salad’s tang.

Notes

• Store in an airtight container in the fridge for up to 3 days. Add nuts and extra bacon right before serving to preserve texture.
• If adding cooked chicken, ensure it reaches 165°F.

Final Thoughts

Closing: Now go toss together this crunchy, creamy Amish Broccoli Salad — and enjoy a forkful of sunshine and memories. You’ll impress someone, or at least yourself.