German Spatzle Salad with Apple and Vegetables
A bavarian-inspired chilled noodle salad combining homemade spatzle with crisp vegetables, tart apple, and creamy mustard dressing. The tender egg noodles are tossed with diced celery, carrots, bell pepper, and scallions in a tangy mayo-based dressing spiked with German mustard and fresh dill. Serve as a side dish at summer gatherings or alongside grilled meats. This version balances bright acidity against rich mayo, with the apple providing subtle sweetness and textural contrast.
Ingredients
- 2 cup all-purpose flour
- 5 eggs
- ½ teaspoon salt
- ¼ teaspoon nutmeg, grated
- 5 scallions, chopped
- 3 celery ribs, petite diced
- 2 carrots, petite diced
- 1 medium Granny Smith apple, peeled and petite diced
- 1 medium red bell pepper, petite diced
- ¾ cup mayonnaise
- 2 tablespoon German mustard (Lowensenf style)Dijon mustard2:2substitution
slightly sharper flavor
- 1 tablespoon fresh dill weed, chopped
- 1 tablespoon cider vinegar
- 1 tablespoon olive oil
- ¼ teaspoon cayenne pepper
- 1 gherkin, chopped(optional)
- ¼ cup parsley, chopped(optional)
Instructions
- 1
Bring 2 quarts water to rolling boil in large pot over high heat.
- 2
Combine flour, salt, and nutmeg in mixing bowl. Make well in center and crack eggs into it.
- 3
Stir from center with fork, slowly pulling flour into eggs until fully incorporated.
- 4
Work dough by slapping and smearing with hand or fist for 2-3 minutes to develop gluten and chewy texture.
- 5
Scoop 3/4 cup dough into colander or cheese grater with large holes. Press through holes with spatula into boiling water.
- 6
Cook noodles 1.5-2 minutes until they float and are tender. Transfer to bowl.
- 7
Repeat with remaining dough in batches.
- 8
Cover cooked spatzle with plastic wrap and refrigerate until cold.
- 9
Whisk mayo, mustard, vinegar, olive oil, dill, and cayenne together for dressing. Chill.
- 10
Dice vegetables and apple to uniform confetti size.
- 11
Toss cold spatzle with diced vegetables and apple.
- 12
Add dressing and toss again.
- 13
Refrigerate at least 1 hour before serving. Top with gherkin and parsley if desired.
Tips
Develop gluten by hand-slapping dough for full 2-3 minutes; this gives spatzle its characteristic chewy texture and prevents them from falling apart.
Dice all vegetables to uniform confetti-size pieces so they distribute evenly and cook consistently when tossed with warm noodles.
Chill both spatzle and dressing separately before combining; this prevents them from warming each other and keeps flavors distinct.
Good to Know
Cover and refrigerate up to 3 days. Dressing may absorb into spatzle over time; refresh with small drizzle of vinegar or oil if needed before serving.
Prepare spatzle and dressing separately 1 day ahead. Assemble salad 4-8 hours before serving to allow flavors to meld; add optional gherkin and parsley just before plating.
Serve chilled as side dish alongside grilled sausages, schnitzel, or roasted chicken. Also works at room temperature for picnics.
Common Mistakes
Skip hand-working the dough to avoid dense, gummy spatzle that falls apart in water.
Do not skip the initial cold chill of cooked spatzle to avoid warm noodles breaking down when mixed with dressing.
Dice vegetables uniformly to avoid small pieces settling to bottom and large pieces staying on top.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make spatzle without a spatzle maker?
Yes. Use a colander or flat cheese grater with large holes. Scoop dough onto grater and press through holes with spatula directly into boiling water. This takes slightly longer but produces the same shape and texture.
What if I make the salad ahead and it becomes soggy?
The dressing will gradually soften spatzle as it sits. Prepare spatzle and dressing separately, then combine 4-8 hours before serving. Just before serving, refresh with a small drizzle of vinegar or olive oil to revive flavor and texture.
How long can I keep this salad in the refrigerator?
Covered properly, 3 days maximum. Best eaten within 1-2 days before spatzle becomes too soft. The apple will brown slightly over time; toss with extra vinegar to minimize discoloration.