• Thinly slice the German bologna into strips about 2–3 inches long and ¼ inch wide. Alternatively, you can cut it into thin julienne slices for a more traditional look.
• Dice the pickles into small cubes or thin strips, depending on your preference for texture.

Mix the Dressing:

• In a medium-sized mixing bowl, whisk together the mayonnaise and pickle juice until smooth and creamy.
• Season the dressing with a small pinch of salt and freshly ground black pepper. Taste and adjust seasoning as needed, keeping in mind the saltiness of the bologna and pickles.

Combine Everything:

• Add the sliced bologna and diced pickles to the bowl with the dressing. Gently fold the mixture until all the ingredients are evenly coated.

Chill:

• Cover the bowl with plastic wrap or transfer the Fleischsalat to an airtight container. Let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Serve:

• Garnish with finely chopped chives, if desired.
• Serve Fleischsalat with hearty German bread such as seeded rye, pumpernickel, or a crusty Bauernbrot. It pairs perfectly with a cold beer or as part of an Abendbrot board.