Bologna Salad, my way

Lee Thayer


There is many versions to this salad, this is just what I had on hand, and is more of a chopped German Meat Salad with the cheese added. The family absolutely loved this as is! As did I.


☆☆☆☆☆ 0 votes

20 Min
No-Cook or Other


  • 500 g
    sliced bologna, (1 lb)
  • 4
    spring onions, sliced, white and green
  • 150 g
    cheese, shredded, (5 oz)
  • 1/4 c
    green olives with pimento, measure first then slice those
  • 1/2 c
    mayo, and as needed

How to Make Bologna Salad, my way


  1. Here is what I am working with, two stacks of sliced bologna, 200 grams each stack, so I am using just under 1 pound, about 14 oz, no harm there.
  2. Cut the stack into 1/4 inch strips.
  3. Turn the stack 90 degrees and cut again into 1/4 inch strips to dice the bologna, place in a mixing bowl, repeat with the other stack.
  4. To the mixing bowl add the spring onions, green olives, and 1/2 cup mayo (I used Japanese Kewpie mayo). Mixed that together and another squirt or two of mayo if needed, goal is fully coated, not dripping.with mayo.
  5. Mix in the cheese. Cover and place in the fridge for 2-3 hours to chill.
  6. Serve in a sandwich, spread on crackers, or just enjoy as is.

Printable Recipe Card

About Bologna Salad, my way

Course/Dish: Other Salads
Main Ingredient: Pork
Regional Style: American

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