Bologna Salad
Bologna salad is an old fashioned classic recipe that tastes just like something Grandma would make. Reminiscent of Oscar Meyer's sandwich spread, you'll love this on crackers or as dip.
Prep Time10 minutes mins
Chill Time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Course: Appetizer, Lunch, Salad, Sandwich
Cuisine: American, Southern
Servings: 8
Calories: 420kcal
- 2 12 oz pkgs Oscar Meyer bologna lunch meat cut into quarters
- 2 stalks celery washed & roughly chopped
- 1/2 small yellow onion diced (about 1/3 cup)
- 1 hard boiled egg
- 3/4 cup mayonnaise
- 2 tsp dill pickle relish
- 1 tbsp yellow mustard
- salt & pepper to taste
- crackers or white bread for serving
Add the bologna, celery, onion, and egg to the bowl of a food processor fitted with the blade attachment. Add the lid to close, and pulse several times until the ingredients are chopped and uniform in size to your desired consistency- scraping down the sides as needed.
Add the mayo, relish, and mustard to a mixing bowl then stir until evenly combined.
Add the meat and veggie mixture to the bowl, and stir into the dressing until the mixture's evenly combined. Season with salt & pepper, to taste.
Cover the bowl with a lid or plastic wrap, and refrigerate the salad for at least 2 hours.
Once chilled, serve and enjoy!
- You can sub ham, other types of lunchmeat, or even sliced, chopped hot dogs for the bologna.
- Make sure you let the salad chill before serving. It needs the time for all the flavors to come together.
- To make it last longest, make sure not to let the salad get warm.
Calories: 420kcal | Carbohydrates: 6g | Protein: 14g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 83mg | Sodium: 1000mg | Potassium: 316mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg