Ingredients:
4 cups uncooked macaroni noodles, cooked according to package directions in chicken broth ( enough to cook noodles in)
1 jar cornichons, 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
3/4 cup plain yogurt ( or to taste)
3/4 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)
1/2 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)
Directions:
Mix ingredients for the dressing and mix well with cooked noodles (
Servings: 25
Time preparation: 15 min.
Time total: 35 min.