ReceptnaptárNudelsalat (German pasta salad with mayonnaise-vinegar dressing)
Nudelsalat is the indispensable cold dish of German parties, barbecues and family gatherings. It is simple, cheap and can be made ahead, and the mayonnaise-vinegar dressing melds even better by the next day. It is also popular at festive buffets and on picnics.
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Method
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- Cook the pasta in salted water according to the package, then rinse under cold water and drain.
- For the dressing, mix the mayonnaise, yoghurt, pickle brine, mustard, salt, pepper and sugar.
- In a large bowl, combine the pasta with the ham, peas, gherkins, eggs and onion.
- Pour over the dressing and toss gently.
- Cover and chill for at least 1 hour so the flavours meld.
- Before serving, toss again, adjust salt or pickle brine to taste and sprinkle with chives.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the pasta a little softer, because it firms up when chilled and absorbs the dressing.
- If making it for the next day, add a little extra dressing, because the pasta absorbs a lot.
- It keeps in the fridge for 2 days, but it is best to add the eggs just before serving.
Frequently asked questions
What can be added?
Peppers, sweetcorn, cheese cubes or olives are also very good.
Can it be made without mayonnaise?
Yes, it can also be made with a yoghurt-mustard or oil-vinegar dressing.
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