Ingredients Jump to Instructions ↓

  1. **Salad**

  2. 8 oz. dry elbow noodles (4 cups, cooked)

  3. 4 c. broth or water

  4. 6 large or 10 small cornichons or equal amounts of sweet baby gherkins and dill spears

  5. 3 cups diced bologna ("Lyoner-," "Extrawurst" or "Mortadella")

  6. 2 cups diced, mild gouda cheese

  7. 1 cup canned or frozen peas, thinly sliced leek, corn or other vegetable

  8. 4 diced, hard-boiled eggs

  9. **Dressing**

  10. 3/4 cup plain yogurt

  11. 3/4 cup mayonnaise

  12. 1 T. chopped, fresh parsley

  13. 2 T. sweet pickle relish

  14. 1 T. minced, fresh onion

  15. 1 T. cider vinegar

  16. 1 - 2 T. brine from pickles (cornichons or gherkins)

  17. 2 tsp. German-style mustard

  18. 1/2 tsp. garlic powder

  19. 1 tsp. salt, or to taste

  20. Freshly ground, black pepper

  21. 1/2 tsp. Accent or Fondor (contains MSG - optional ingredient)

Instructions Jump to Ingredients ↑

  1. Cook the noodles in broth or water al dente, according to directions on the package. Drain and cool to lukewarm.

  2. Place the noodles, bologna, cheese and peas in a large bowl.

  3. Mix all the ingredients for the dressing. If you have access to German Remouladen Sauce , use that instead of the mayonnaise, parsley, pickle relish, onion and cider vinegar.

  4. Pour the dressing over the noodle mixture and stir until everything is well-coated. Gently stir in the chopped eggs last.

  5. Serve immediately or chill before serving.

  6. If salad is too dry after chilling (the noodles soak up the sauce), add a little extra mayonnaise mixed with a little vinegar.


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