|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||2%|
|Total Sugars 5g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 dry elbow pasta (about 4 cups cooked)
4 cups broth, or water
6 large cornichons, or 10 small cornichons
3 cups diced bologna (e.g., Lyoner-, extrawurst, or mortadella)
2 cups diced mild Gouda cheese
1 cup canned or frozen peas, optional
4 large hard-boiled eggs, diced
For the Dressing:
3/4 cup plain yogurt
3/4 cup mayonnaise
1 tablespoon chopped fresh parsley
2 tablespoons sweet pickle relish
1 tablespoon minced fresh onion
1 tablespoon apple cider vinegar
1 to 2 tablespoons cornichon brine
2 teaspoons German-style mustard
1/2 tablespoon garlic powder
1 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1/2 teaspoon Accent seasoning, or Fondor (contain MSG), optional
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.
- Instead of cornichons, use an equal amount of sweet baby gherkins and dill spears. Use the brine from these substitutes for the dressing.
- Replace the peas with thinly sliced leek, corn, or another vegetable.