German Nudelsalat (Noodle Salad) Recipe #60624
Posted by request - instructions, American equivalents to German products and measurements by HeatherFeather. Thank you so much!
by Clara12
35 min | 15 min prep
SERVES 25
- 4 cups uncooked macaroni noodles, cooked according to package directions in chicken broth (enough to cook noodles in)
- 1 jar cornichon, chopped,drained,saving some of the pickling juice (baby pickles)
- 3 cups diced mild summer sausage or bologna
- 1 cup canned baby peas, drained,reserving some canning liquid (LeSeuer)
- 2 cups gouda cheese, diced
- 4 hard-boiled eggs, chopped
Dressing
- 3/4 cup plain yogurt (or to taste)
- 3/4 cup thomy remoulade sauce (or to taste)
- 1 teaspoon water, saved from canned peas
- 2-4 tablespoons brine, saved from cornichons
- 2 teaspoons German mustard (brown, slightly spicy)
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- fresh ground black pepper (about 25 grinds)
- 3-4 dashes fondor german seasoning, blend or Accent seasoning (similar American counterpart)
- 1 cup of canned baby carrot, drained,and sliced (LeSeuer)
- Mix ingredients for the dressing and mix well with cooked noodles (<=still luke warm).
- Check the seasonings& adjust the flavor as needed after it chilled, and might even add a little extra Remoulade or yogurt, if needed, tomorrow.
- It certainly does drink up the dressing quickly!
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5 stars