This German bologna salad is incredibly simple to make. With a lovely vinaigrette dressing, bacon, pickles, tomatoes, and chives are combined.
| Prep Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 6 |
Ingredients
- 1 (3 pound) German bologna block
- ½ cup distilled white vinegar
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 1 tomato, thinly sliced
- ½ teaspoon minced garlic
- ½ teaspoon minced fresh chives
- ½ teaspoon minced fresh parsley
- 4 Polskie Ogorki (Polish Dill Pickles)
Instructions
- Slice bologna into 1/4-inch thick slices, and then into 1/4-inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
- Whisk together vinegar and oil in a medium bowl. Stir in onion, tomato, garlic, chives, and parsley. Slice pickles lengthwise into spears and add them to the dressing. Pour over bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.
Nutrition Facts
| Calories | 765 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 28 g |
| Sodium | 2630 mg |
| Sugars | 4 g |
| Fat | 69 g |
| Unsaturated Fat | 0 g |
Reviews
This was a good as I had in a German Restaurant in Washington DC on 4th Street. It was very easy and went well. I used less oil and vinegar. Plated this on a bed of mixed greens and served with sliced radishes. Was great.
Very different, but good. We didn’t have time to chill it 2 hours, but I’m not sure it would make much difference.
This is a very delicious dish. I didn’t change a thing the first few hundred times I made it, but am toying with adding roasted red peppers or jarred mushrooms. We’ll see. It’s hard to improve on perfection. I wish I’d found this recipe sooner!
Very good. I made this recipe after returning from a trip to Germany and it brought back wonderful memories of the beautiful Bavarian alps!
Very tasty! So simple, but so rich in taste. Good choice for something different.
Good Stuff. Would make a great salad with penne or blended with Mid-Summer Italian Bread Salad (which see on this site).
Thank you – my Oma and Opa used to make something very similar to this. Wonderful.
While living in Germany I had opportunity to try many local dishes. Aside from jagerschnitzel, this one one of my favorites. This recipe tastes just like the one I had in country.