Many people who have visited friends or family in Germany have had the chance to sample food you do not find in restaurants. German Noodle Salad is a typical party food that everyone knows how to make, but which never made it whole-heartedly to America. But a combination of noodles, German bologna, and mild cheese cubes dressed in mayonnaise is a classic.
- For the Salad:
- 8 ounces pasta (dry elbow noodles, 4 cups cooked)
- 4 cups broth (or water)
- 6 large cornichons (or 10 small cornichons, or equal amounts of sweet baby gherkins and dill spears)
- 3 cups bologna (diced "Lyoner-," "Extrawurst" or "Mortadella")
- 2 cups cheese (diced, mild Gouda)
- Optional: 1 cup canned or frozen peas, thinly sliced leek, corn or another vegetable
- 4 eggs (hard-boiled, diced)
- For the Dressing:
- 3/4 cup yogurt (plain)
- 3/4 cup mayonnaise
- 1 tablespoon parsley (fresh, chopped)
- 2 tablespoons relish (sweet pickle)
- 1 tablespoons onion (fresh, minced)
- 1 tablespoon apple cider vinegar
- 1 to 2 tablespoons brine (from pickles–cornichons or gherkins)
- 2 teaspoons mustard (German-style)
- 1/2 tablespoon garlic powder
- 1 teaspoon salt (or to taste)
- Freshly ground, black pepper to taste
- Optional: 1/2 teaspoon Accent or Fondor (contains MSG)
Cook the noodles in broth or water al dente, according to directions on the package. Drain and cool to lukewarm.
Place the noodles, bologna, cheese, and peas in a large bowl.
Mix all the ingredients for the dressing. If you have access to German Remoulade Sauce, use that instead of the mayonnaise, parsley, pickle relish, onion, and cider vinegar.
Pour the dressing over the noodle mixture and stir until everything is well-coated. Gently stir in the chopped eggs last.
Serve immediately or chill before serving.
If salad is too dry after chilling (the noodles soak up the sauce), add a little extra mayonnaise mixed with a little vinegar.