Old-Fashioned Bologna Salad is a true vintage classic—simple, creamy, and wonderfully nostalgic. Found at church suppers, family picnics, and tucked into sandwich bread for generations, this humble spread turns everyday bologna into something comforting and crave-worthy. It’s smooth, slightly tangy, and perfect for sandwiches, crackers, or even lettuce cups.
This is the kind of recipe that proves simple ingredients can still steal the show.
Ingredients (Serves 6–8)
- 450 g (1 lb) bologna, cubed
- 2 hard-boiled eggs, peeled
- ½ cup mayonnaise (more to taste)
- 2 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1 small onion, very finely minced (or 1–2 tbsp grated onion)
- Salt and black pepper, to taste
Optional Add-ins (Traditional but Flexible):
- 1 tablespoon sugar (for sweeter salad)
- 1 tablespoon apple cider vinegar or pickle juice
- Paprika, for garnish
Instructions
1. Grind the Bologna
Place the cubed bologna into a food processor. Pulse until finely chopped but not completely smooth—you want a soft, spreadable texture.
Add the hard-boiled eggs and pulse again until well combined.
(No food processor? Finely mince everything with a knife—it works, just takes a bit longer.)
2. Mix the Dressing
Transfer the bologna mixture to a bowl. Add mayonnaise, relish, mustard, and minced onion. Stir until creamy and evenly combined.
Season with salt and black pepper to taste.
3. Adjust & Chill
Taste and adjust:
- More mayo for creaminess
- More relish for sweetness
- A splash of pickle juice or vinegar for tang
Cover and refrigerate for at least 1 hour—this helps the flavors meld beautifully.
How to Serve
Old-Fashioned Bologna Salad is delicious:
- Spread on soft white bread or sandwich rolls
- With crackers or saltines
- In lettuce cups for a lighter option
- Alongside chips and pickles
Sprinkle lightly with paprika just before serving for a classic touch.
Tips for the Best Bologna Salad
- Use good-quality bologna—it really makes a difference.
- Finely mince the onion so it blends smoothly.
- Chill before serving for best flavor and texture.
- Don’t over-process—a little texture is key.
Variations
- Southern Style: Add a pinch of sugar and extra relish
- Deviled Version: Add a bit more mustard and paprika
- Extra Creamy: Mix mayo with a spoonful of sour cream
