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German Nudelsalat (Noodle Salad)

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“Posted by request - instructions, American equivalents to German products and measurements by HeatherFeather. Thank you so much!”

Ingredients Nutrition

  • 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 3 cups bologna
  • 1 cup canned baby peas, drained,reserving some canning liquid (LeSeuer)
  • 2 cups gouda cheese, diced
  • 4 hard-boiled eggs, chopped
  • Dressing
  • 34 cup plain yogurt (or to taste)
  • 34 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)
  • 12 teaspoon garlic powder
  • 1 teaspoon salt
  • fresh ground black pepper (about 25 grinds)
  • 3 -4 dashes fondor german seasoning, blend or 3 -4 dashes Accent seasoning (similar American counterpart)
  • 1 cup of canned baby carrots, drained,and sliced (LeSeuer)


  1. Mix ingredients for the dressing and mix well with cooked noodles (<=still luke warm).
  2. Check the seasonings& adjust the flavor as needed after it chilled, and might even add a little extra Remoulade or yogurt, if needed, tomorrow.
  3. It certainly does drink up the dressing quickly!

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