Bologna Salad (A Creamy, Macaroni-Style Classic)

Bologna salad is a familiar, creamy dish made with chopped bologna, peas, and onion, mixed together much like a macaroni salad but without the noodles. If you prefer, noodles can easily be added to turn it into a more traditional pasta salad. It’s simple to prepare, easy to scale, and built from ingredients that are inexpensive and widely available. This recipe focuses on making something filling and recognizable, without trying to turn it into something it isn’t.

Nutritional Information

The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.

• Serving Size: 1/4 total

• Calories: 760

• Protein: 16 g

• Fat: 68 g

• Net Carbohydrates: 18 g

Ingredients- Bologna Salad

• 16 Ounces of Bologna, diced

• 1 Red Onion, chopped

• 1 Can of Green Peas

• 1 Cup of Mayonnaise or until desired consistency

• Seasonings (Salt, Pepper, onion powder, garlic powder)

Instructions- Bologna Salad

Bologna salad is fast and simple to make. Start by dicing the bologna into small cubes or chunks. If the bologna is already sliced from the deli, this step is even easier. Once cut, add the bologna to a large mixing bowl.

Cut the stem and root ends off a red onion. This recipe uses red onion for its color, texture, and sharp flavor. Slice the onion in half so it sits flat on the cutting board, then dice into small pieces. The onion should be similar in size to the bologna and no larger than the peas. Add the diced onion to the bowl.

For the peas, any canned or thawed green or sweet peas will work. Drain off any liquid, then add the peas to the mixing bowl with the bologna and onion.

Once the main ingredients are combined, add the seasonings. Start with salt, pepper, onion powder, and garlic powder to taste. Onion powder is usually used in a slightly larger amount than garlic powder, for example, ½ teaspoon of onion powder and ¼ teaspoon of garlic powder.

Stir in 1 cup of mayonnaise. If you would like to turn this into a macaroni-style salad, this is also the point where cooked noodles can be added. Mix thoroughly to evenly distribute the dressing and seasonings, then taste and adjust as needed.

Bologna salad can be eaten immediately or covered and refrigerated for a few hours to chill before serving. Leftovers keep well in the refrigerator for several days.

These kinds of deli salads are easy to adapt depending on what you have available. See our ham salad and turkey salad for similar recipes using different meats. This bologna salad was made using ingredients available for food shelf distribution, which often means planning meals around what is on hand.