Summary

Ingredients

• 500 g spaetzle
• 1 can corn
• 1 yellow pepper (s)
• 4 pickled cucumber (s)
• 1 can mushrooms, 2nd or 3rd choice
• 250 ml remoulade with herbs
• salt
• Spice (s) your choice
• 1 red pepper (s)

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Instructions

1. Cook the spaetzle al dente. Then rinse with cold water, drain and place in a large bowl.
2. Clean the peppers. Cut it into small pieces together with the pickles and mushrooms and add to the spaetzle. Drain and add the can of corn. Finally fold in the tartar sauce. Salt or season as desired.
3. The salad cools down very quickly, so it can be served quickly. But it can also be prepared the day in advance and then permeate overnight.
4. Tip: If you like, you can also use a can of Mexico Mix instead of the can of corn. If the spaetzle has soaked up too much tartar sauce after a few hours, you can fold in a few tablespoons of the cucumber water, then it will be nice and loose again.