The Best Broccoli Salad
A family-friendly, easy broccoli salad recipe with crisp bacon, onions, sliced almonds, dried cranberries, and a lightly sweetened, easy four-ingredient dressing. Perfect for potlucks, family reunions, and pool parties.
Equipment
- 1 Pressure cooker for steaming
Ingredients
Salad Ingredients
- 1 cup Mayonnaise nice and creamy
- 1½ tablespoons Granulated sugar for sweetness
- 3 tablespoons Apple cider vinegar for tang
- ¼ teaspoon Fresh ground black pepper
- 1⅓ lbs Broccoli florets finely chopped
- 8 slices Crispy cooked bacon chopped
- ⅓ cup Chopped red onion
- ½ cup Sweetened dried cranberries
- ⅓ cup Sliced almonds
Instructions
Preparation Steps
- In a large mixing bowl, combine the mayonnaise, granulated sugar, apple cider vinegar, and black pepper. Whisk until smooth.
- Add the chopped broccoli florets into bite-size pieces. Ensure they're dry.
- Add crispy bacon bits, chopped red onion, sweet dried cranberries, and sliced almonds. Mix gently to coat.
- Place the salad in the pressure cooker on a steam rack, lock the lid tightly.
- Set on high pressure for 3-4 minutes. Natural release for 5 minutes.
- Quick release, then chill in the fridge for at least 30 minutes before serving.
Notes
For best results, chill the salad for 30 minutes to allow flavors to meld. If stored, add almonds just before serving for crunch.