Mother’s Pasta Salad

Try this delicious pasta dish:

Meanwhile, peel the bologna, cut it in half lengthwise twice, and cut into fork-tender quarter circles. Open the can of peas and carrots, pour off the icky juice. Chop the desired number of gherkins, rinse the apple, cut into quarters, stem and core out and repeatedly slice fork-tender. Peel the onions and garlic clove and chop as finely as possible, in detail like the parsley stems. You can chop the leaves of them a little bit coarser.

Then pour the whole into a large bowl, four tablespoons of mayo, four tablespoons of yogurt, a teaspoon of mustard, 2 tablespoons of tomato ketchup, salt and pepper in detail, a little bit of paprika powder and a good dash of vinegar over it and stir, season and add salt.

If the noodles have absorbed too much moisture and the lettuce is no longer shiny and creamy, you can carefully add a little water or more yogurt and vinegar. After that it will look tasty once again.

Garnish with hard egg quarters and radishes.

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