Laura’s Mom makes this killer good Bologna Salad. I don’t know where she got the original recipe. Most Bologna Salad recipes I have seen use sweet pickle relish and boiled eggs. I like this one better. The pimientos and pickles give it a nice piquant flavor. My mouth is watering just writing about it. Southerners like to use pimientos a lot in spreads, especially cheese spreads. But Laura’s Mom is German, go figure.
Anyway, I remember we drove up from Colorado Springs to the gold mining town of Cripple Creek with Laura’s Mom, Dad and our two dogs, Stanley and Pippin. We planned to visit the museum and then have a picnic with Bologna Salad sandwiches. I had helped her make it the night before. She had a meat grinder into which I fed the bologna, then the pimientos, then the pickles. Mixed it with mayo and some mustard and put it in a Tupperware and into the fridge overnight to let it mellow.
We left the two dogs in the back of our hatchback car and went into the museum. Returned to the car after an hour or so. Opened the trunk and there was the Tupperware containing the Bologna Salad opened and empty. Not a drop spilled and licked clean. So much for our picnic. Glad the dogs had a nice meal.
|Author: Elfrieda Sigmund
Makes: 4 sandwiches
1 pound, bologna – cubed (use a high-quality German bologna please)
1 – 3 ounce jar, pimientos – drained
8 small, pickles – Trader Joe’s Cornichons preferred
1/4 cup, mayonnaise
1 teaspoon, dijon mustard
- In a food processor, pulse bologna until coarsely ground. Remove to a bowl.
- Add pimientos and pickles to food processor, pulse until coarsely ground. Add to bowl
- Mix in mayonnaise and mustard, more or less to taste.
- Let sit in the refrigerator for at least a few hours, overnight is better.
This is just a basic recipe. You can add chopped boiled eggs, onion, celery, parsley, hot sauce, horseradish sauce, or cajun seasoning.