German Nudelsalat (Noodle Salad)

• 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
• 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)

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!

macaroni noodles, cornichon, summer sausage, baby peas, gouda cheese, eggs, dressing, plain yogurt, thomy remoulade sauce, water, garlic powder, salt, fresh ground black pepper, baby carrots

Taken from www.food.com/recipe/german-nudelsalat-noodle-salad-60624 (may not work)