German Pasta Salad
The rustic potluck classic, with bologna, pickles and peas in a mayonnaise dressing loosened with yogurt and pickle brine.
Ingredients16
- Pasta300g
- Bologna200g
- Pickles5 Stück
- Celery2 stalks
- Eggs3 Stück
- Shallot1 Stück
- Frozen Peas150g
- Parsley10g
- Chives10g
- Mayonnaise120g
- Yogurt100g
- Pickle Juice3 EL
- Mustard1 TL
- Sugar0.5 TL
- Saltnach Geschmack
- Peppernach Geschmack
Instructions
- 1
Cook the pasta in plenty of salted water until al dente, then drain it, rinse it cold and let it drain thoroughly.
- 2
Meanwhile, cut the bologna, pickles, celery and eggs into fine cubes, chop the shallot and thaw the peas.
- 3
Stir the mayonnaise, yogurt, pickle brine, mustard and sugar into a smooth, creamy dressing and season it assertively with salt and pepper.
- 4
Combine the pasta with the dressing, then fold in the diced ingredients carefully until everything is evenly coated.
- 5
Stir in the fresh herbs and let the salad rest in the refrigerator for at least an hour, so the flavors can come together.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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