pasta salad

Ingredients for 6 servings:

• 250 g spaghetti, No. 3
• 6 eggs
• 1 jar of pickles
• 1 jar celery salad
• 5 tomatoes
• 400 g meat sausage
• 1 onion(s)
• n. B. Oil, of your choice
• 1 tsp mustard, hot
• salt and pepper
• 1 tbsp vinegar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Family recipe

Break the spaghetti into 1-1.5 cm pieces and cook until tender. Boil 5 hard-boiled eggs. Once cooled, cut into small cubes. Peel and deseed the tomatoes and cut the flesh into small cubes. Dice the onion and fry in the pan until translucent (if you don’t do this, the pasta salad can quickly turn sour). Drain the celery salad and chop it again finely. Drain the gherkins and cut them into small cubes. Dice the sausage. Mix everything together and refrigerate for 1-2 hours to allow the mixture to marinate. After about 2 hours, you can continue with the mayonnaise. Beat together 1 whole egg, 1 teaspoon of hot mustard, 1 tablespoon of vinegar, salt and pepper until frothy. Slowly add the oil (I use rapeseed oil, but sunflower oil works too) while stirring. Very slowly, otherwise it won’t combine! Add enough oil until you have a wonderful mayonnaise. Now pour the mayonnaise over the pasta salad and let it sit again (I always let it sit overnight, so everything is well-seasoned). Finally, season with salt and pepper. We serve it with Vienna sausages, beef sausages, meatballs, or steak. In any case, it’s a heavenly salad, just like my grandma used to make.