12 oz. sliced bologna
1/2 lb. cooked potatoes
1 sm. can (4 to 5 oz.) peas
2 hard boiled eggs
Salt and pepper to taste
1/2 tsp. mustard
1 tbsp. minced onions
3 to 4 tbsp. oil
2 to 3 tbsp. vinegar

Cut bologna and potatoes in small pieces. Remove egg yolk and mix well with oil and vinegar. Add spices and peas. Lightly toss all ingredients together. Garnish with diced egg whites and parsley. May also be made without potatoes and peas.

One of my Mother's friends Mrs. Johanna Dettmann was born in Germany and is a great German cook.