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german macaroni salad

Traditional German Macaroni Salad

Delicious Traditional German Macaroni Salad recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 servings
Calories: 2850
Ingredients Method

Ingredients
  

For the salad
  • 1 lb elbow macaroni (cooked al dente)
  • 1 red bell pepper (diced into 1/4-inch pieces)
  • 1 1/2 yellow bell peppers (diced into 1/4-inch pieces)
  • 12 cornichons (diced)
  • 1 cup peas
  • 5 beef hot dogs (sliced into 1/2-inch rounds)
  • 2 tablespoons fresh parsley (finely chopped)
For the dressing
  • 1 1/4 cups mayonnaise
  • 1/3 cup pickle juice
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper (to taste)

Method
 

  1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente, then drain and set aside to cool slightly. While the pasta cooks, dice the red and yellow bell peppers into 1/4-inch pieces, dice the cornichons, slice the beef hot dogs into 1/2-inch rounds, and finely chop the fresh parsley. Having all your ingredients prepped and ready will make assembly quick and efficient.
  2. In a large mixing bowl, whisk together the mayonnaise, pickle juice, and yellow mustard until well combined and smooth. This tangy, creamy dressing is the heart of the salad—I like to make sure the pickle juice is fully incorporated so the flavor is evenly distributed throughout. Season with salt and black pepper to taste.
  3. Add the cooled cooked pasta to the dressing bowl along with the diced bell peppers, cornichons, hot dog slices, peas, and fresh parsley. Toss everything together gently but thoroughly until all components are evenly coated with the creamy dressing. I find that letting the salad rest in the refrigerator for at least 30 minutes allows the flavors to meld beautifully, but it can be served immediately if needed.