🥦 Loaded Broccoli Salad “Potato-Baked” Style
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My Go-To Summer Salad That Always Gets Recipe Requests
I stumbled across this idea on a rainy Tuesday while digging through my fridge for dinner inspiration. I had half a head of broccoli left from Sunday’s roast, some bacon bits in the freezer, and just enough Greek yogurt to pull something together. The plan? Honestly, just a quick side dish to go with burgers.
What I accidentally created turned out to be one of the best salads I’ve ever made. It was crunchy, creamy, savoury, and somehow gave off the vibes of a fully-loaded baked potato—but in salad form. 😍 And now? It’s my go-to for BBQs, lazy summer lunches, and even weekday meal prep. Every time I make it, someone asks for the recipe. So here it is—my viral “Loaded Broccoli Salad”, aka the salad I didn’t know I needed in my life.
🔪 How I Make My Loaded Broccoli Salad
You only need 15–20 minutes, one bowl, and a bit of fridge scavenging.
📝 Ingredients:
- 1 large head of broccoli, chopped into small florets
- 1/2 red onion, finely diced
- 4–6 rashers of crispy back bacon (I use the Tesco smoky one—cheap and tasty!)
- 1/2 cup cheddar cheese, grated (the sharper, the better)
- 1/3 cup Greek yogurt (or mayo if that’s what you’ve got on hand)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey (optional, but I love the slight sweetness)
- Salt & pepper to taste
- Optional: sunflower seeds, crispy chickpeas, or chopped chives
🥓 Pro tip: If you’re already frying bacon, save a spoon of the fat and stir it into the dressing. It adds this magical, smoky richness.
🥣 Step-by-Step
- Blanch the broccoli in boiling water for 1 minute—just to soften the edge—then dunk it in cold water. This keeps it green and crunchy.
- Fry the bacon until crispy. I usually do this while the broccoli cools. Chop into small pieces or crumble.
- In a large mixing bowl, whisk together yogurt, Dijon, vinegar, honey, salt, and pepper. Stir in that reserved bacon fat if using.
- Toss everything—broccoli, onion, bacon, cheese—into the bowl. Stir well to coat. Top with sunflower seeds or chickpeas if you like a crunch.
- Chill it for 15 minutes (or not—I’ve eaten it straight from the bowl more times than I can count).
💬 Why I Love This Salad
Honestly? It hits every craving.
- Crunchy but creamy
- Fresh but indulgent
- Hearty without being heavy
It’s one of those recipes where I don’t miss the carbs—and that’s saying something. It’s especially brilliant in the summer when potatoes feel too stodgy, but you still want something filling.
💡 Tips From My Kitchen
- Use the stalks! Don’t throw away the broccoli stems. Peel, chop, and toss them in—they soak up the dressing beautifully.
- Batch it: This salad keeps for up to 3 days, so I often double it and have lunch sorted.
- Kid-approved hack: My daughter doesn’t like raw onion, so I sometimes swap it for sweetcorn or skip it altogether.
- Make it veggie: I’ve made this with roasted chickpeas or smoky paprika tofu crumbles when cooking for veggie friends. Just as good!
📸 Going Viral: Make It Pinterest-Perfect
Want those Pinterest saves and Instagram likes? Here’s what works:
- Overhead shot in a white or wooden bowl with a sprinkling of cheese and bacon on top
- Caption ideas: “Baked potato vibes… but broccoli? Yep. And you’ll love it. 🥦🧀🥓”
“Who knew healthy could taste this good?” - Tag with #quicklunchideas #frugalsalads #broccolibowl
🤔 FAQs
Q: Is this salad gluten-free?
A: Yes, just double-check your mustard and bacon to be sure. Most standard brands are fine.
Q: Can I make it ahead for parties?
A: Definitely. Just store it covered in the fridge and add seeds or crispy toppings last minute so they don’t go soggy.
Q: Can I swap out the cheese?
A: Sure! Red Leicester or crumbled feta work great too.
Q: How can I add more protein?
A: Add chopped boiled eggs or grilled chicken for a full meal.
🌿 Eco & Budget-Friendly Angle
I’m always looking for ways to make the most of what I have—especially when prices are high. That’s why I love this recipe:
- Broccoli is cheap, especially the crowns in the reduced section.
- I buy bacon in bulk, chop and freeze it in portions.
- Yogurt makes a lighter, more frugal base than a mayo-heavy dressing.
- And using up bacon fat? Feels like a little kitchen alchemy.
🧠 Final Thoughts
I never thought a broccoli salad would become a staple in my house. But here we are—a once-random fridge toss-together turned into my most requested recipe of the year. It’s crunchy, creamy, budget-friendly, and honestly? A little addictive.
Whether you’re feeding a crowd, prepping lunches, or just tired of sad, soggy salads—give this one a try. I think you’ll be surprised by just how baked-potato good broccoli can be. 💚ood, crunchy-but-creamy salads that actually fill you up? Add this one to your weekly rotation—you won’t regret it. 🍽️