My recent series on English pub grub-inspired appetizers got me to thinking about things that are typically offered in a German “Kneipe” (pub) or a “Biergarten” (beer garden). One place where we used to like to go a lot, because they had some really nice outdoor seating, also had the best bologna salad in town. Yes, bologna salad. Keep in mind, though, that GERMAN bologna is not what Americans think of when they talk about bologna. For one thing, in Germany any kind of sausage is cut WAAAY thinner than in the States. “Thick cut”, a prized expression here, would be frowned upon where I grew up. We don’t think of bigger as better in this respect.
Also, the equivalent of bologna in Germany is called “Lyoner” (don’t ask me why – I’m pretty sure the people in that city have never heard of it) and in itself probably THE most popular slice of sausage to force into the hands of children at the butcher’s as a treat. I’m not kidding, it used to drive my mother NUTS. The sausage itself is nothing exciting, kind of bland (hence the “children’s treat” attribute) and lighter in color than American bologna. However, as a salad base it is PERFECT, exactly because of this. And I finally found something close enough to it at the West Side Market in Cleveland.
This place in my hometown I mentioned made a version of bologna salad called “Straßburg-Style“ (Straßburger Wurstsalat). Again, named after a city in France where they probably never heard of it. (OK, I didn’t research it, but 99% of all cases where foods in Germany are named after some [foreign] place, it just sounded nice but doesn’t exist there, or under a COMPLETELY DIFFERENT name 
.) It was served with pan-fried potatoes on the side. Comfort food, and great with a glass of German beer.
How do you like to eat your bologna?
You’ll find the following in the notes to the recipe as well, but here are some hints on how to make this dish:
- Make sure you slice the bologna into strips as thin as you can. That way it will actually mingle with the other ingredients better.
- One whole medium sharp onion seems like a lot, but it will “disappear” into the salad and you will not even know it’s there.
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Making perfect pan-fried potatoes: This is a quick go-to “side” for a brunch etc., but most people actually don’t know how to make it properly. Ideally, perfect pan-fried potatoes should have the following characteristics: crispy and golden brown on the outside with a slight crunch, soft and creamy on the inside with still a slight “bite” left. Most people don’t bother, and so mostly they turn out mushy and unexciting. Which is also the reason they aren’t found on very many restaurant menus anymore.
- Make sure your cooked potatoes have some “bite” left – they should be done, but still firm. A potato that stays firm when cooked obviously works best.
- Slice your cooked and peeled potatoes into slices about 5 mm thick.
- Heat up a couple of tablespoons of good frying oil in a non-stick pan. Place a single layer of potato slices on the bottom of the pan. Fry on medium high heat until that side is golden brown and crispy, then turn and repeat with the other side. Continue the process with the remaining potatoes. Yes, this takes longer than just dumping all of the potatoes into the pan, but the results are SO worth it.
- If you’re adding other ingredients, like onions or bacon, fry those separately and combine in a bowl or other container afterwards.
- 453 g (1 lb) light-colored bologna, thinly sliced
- 227 g (1/2 lb) aged swiss cheese, thinly sliced
- 6 medium kosher dills
- 1 medium sharp onion, halved and thinly sliced
- 12 tablespoons* olive oil
- 2 tablespoons lemon juice
- 2 tablespoons white balsamic vinegar
- 6 g (1 tsp) salt
- 1 g (1/2 tsp) black ground pepper
- 6 firm, medium potatoes
- olive oil for frying
- salt & pepper to taste
- Cut the bologna, cheese and onion halves in to very thin strips.
- Cut the dills into small cubes.
- Combine all in a salad bowl.
- Combine all ingredients thoroughly.
- Cook all potatoes until done. They should still be firm.
- Shock cooked potatoes with cold water, let cool and peel completely. Cut into slices about 5 mm thick.
- Heat up some olive oil in a non-stick pan.
- Place a layer of potato slices in the pan. Fry until golden brown and crispy on one side, then turn and repeat with the other side.
- Add salt and pepper to taste.
- Fry all remaining potatoes in the same manner.
- Pour the vinaigrette over the salad ingredients and mix thoroughly.
- Let rest for at least an hour so the flavors have a chance to develop.
- Place on a dinner plate with a side of pan-fried potatoes.
oh man, this looks great! i seriously wish i could get some of that bologna, i would love to try this!
Jenn and Seth (@HomeSkilletCook) recently posted..Slow Cooker Pulled Pork Sliders with Jicama Slaw
Thanks! actually, if you have a German butcher near you OR if you are close enough to an Internet one where shipping isn’t going to ruin you financially
, you can easily replicate this. As long as it’s a LIGHT-colored bologna, thinly cut, you’re good.
How do you like to eat your bologna? This is how I wanna eat it, I love this meaty salad!
Raymund recently posted..Lumpiang Hubad
Thanks! It IS pretty tasty.
Those fried potatoes look amazing! And I think I’ve seen that salad while traveling in Germany.
Cucina49 recently posted..And Chaos Ensued
Thank you! They tasted as great as they look – who would have thought pan-fried potatoes could be so photogenic.
I love bratkartoffeln but I never manage to make them right…. I have to try your advice!
PolaM recently posted..Pasta with artichokes and goat cheese
I didn’t either, until I finally looked in a cookbook and was like, “Aaaah, so THAT’s what I’ve overlooked all this time!”
I have not had bologna in ages and I think it has to do with the preparation. We had it in sandwiches, so the use of it in a salad is new. This may be the thing to get me to try bologna again! Also, the potato patties look delicious as well. Great post!
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Thanks! It’s a great salad for picnics, too – in that case you’d eat it w/ a good slice of bread.
I haven’t had bologna since my kids were young but this dish loooks SO good. I’ve got to try it.
Maureen @ Orgasmic Chef recently posted..White Chocolate and Macadamia Nut Cookies
You’ll love it. I know the thought of bologna AKA Lyoner in a salad sounds strange – but then, if people can make ham salad, why not a bologna salad?
Ok fine I will let you have the salad but hands off those potato patties
The entire meal looks incredible! Great photography
Cheers
Choc Chip Uru
Choc Chip Uru recently posted..Finally Back!
Thanks! I’ll share then – you get the carbs, I get the protein. LOL
Definitely yes to the pan fried potatoes. I can’t quite picture bologna in a salad, though. I do agree that German bologna is different than American and I grew up with it. Schaller & Weber (the market near the Red Hens bakery you went to) sells it. I haven’t had it in a while but I used to love to stop in there for some bologna, dark bread and cucumber salad. It made a great lunch.
Anita at Hungry Couple recently posted..A German Inspired Cheesecake
I usually don’t pick Lyoner on a sausage plate, I’d rather have something stronger-tasting. But as a salad, thinly cut, it is really quite good. Now, I know y’all are picturing American bologna, b/c that’s your point of reference, but it’s nothing like that at all.
I have had Wurstsalat in Germany a few times but not this version. I will have to look for it on my next trip (or make it before then at home).
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I have no idea how wide-spread this version actually is. Just know a few places around my hometown had it, and this one place had the BEST. I think I came pretty close, but nobody else would know b/c they didn’t taste theirs. LOL
Ah, “swear” was what I meant!
Oh, my goodness…I haven’t heard the term “Mettwurst” for so long! Gotta find me some of that stuff again (heading to my local smalltown German butcher shop!)and some light rye to spread it on! I hear you on the “bologna” issue as well. Why is it that great European foods get so trashed when transported to the West? I had a craving for a bologna sandwich with yellow mustard recently but all I could find was a rather bright pink pack of ?slices that I sweat was half plastic-infused!! Blech!
You remind me that I need to finally post my recipe on German mischbrot… Would be PERFECT w/ mettwurst! I’m not sure they got necessarily “trashed” by the populus, I think “BIG FOOD” screwed us all over. B/c the small-town producers still know how to properly do stuff!
And I got the part about the “swear”. LOL
I think my son would want to move in with you if he saw this dish. He loves bologna.
We recently bought some and made bologna sandwiches. They were so good. Hope you dropped by my blog today and grabbed an award! 
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If he’s only half as nice as you are, I’ll take him as an “eating” guest in a heartbeat!
And as usual I’m behind on my reading, but I’m heading over there right now!
I once went to a restaurant at Disney World (yea, I know, but still) that had this dish! It’s the only reason I went back for seconds! Now I can make it at home!
Jen @ Juanita’s Cocina recently posted..A Bacon Jalapeno Cheese Ball…
Hey, “there’s nothing wrong w/ that. ” LOL I’m surprised you know this dish regardless, and I’m so glad you liked it!
Wurstsalat! Yay! Not sure I’ve had the Strassburger version, but it’s a standard on our breakfast table. Uebrigens gibt’s bei dem Deutschen Metzger auch Fleischsalat, so richtig schoen mit Gurken und so.
Kiri W. recently posted..A German Expedition To The Ethnic Foods Of Cleveland
Also bei uns im Süden gibt’s das nicht zum FRÜHSTÜCK – ihr Rheinischen seid aber auch seltsam…
Nächstes Mal nehm’ ich mir Mettwurst mit, ich war blöd, dann eß ich das Zeugs halt alleine, ich hätte mir was mitnehmen sollen!
Sofie, this looks SO wonderful. I can’t remember ever having bologna but I most certainly would! I like the pan fried potatoes too. I enjoy learning about German food from you! Your photographs make me hungry, by the way.
Lyn @LovelyPantry recently posted..Spicy Thai Tuna & Fennel Salad
Thank you! I introduced my son to this dish last time we were in my hometown a few years back. The kid was born in Germany, and he’s like “bologna SALAD”??
Oh, and THANKS. I enjoy your blog as well!