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Dad's Potato Salad
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
175 minutes
Creamy potato salad with spiral pasta, hard-boiled eggs, green onions, and dill pickles in a tangy dressing.
Ingredients:
  • 5 pounds potatoes, unpeeled
  • 12 eggs
  • 1 (16 ounce) package uncooked spiral pasta
  • 1 (16 ounce) jar dill pickles, chopped (reserve juice)
  • 2 bunches green onions, chopped
  • 3 cups mayonnaise, or to taste
  • 2 tablespoons Worcestershire sauce
  • 0.25 cup dill pickle juice, or as needed
  • salt and pepper to taste
Instructions:
  • In a large pot, cover the potatoes with salted water and bring to a boil. Then, simmer on medium-low heat with the lid on until tender, about 20 minutes. Drain and let them steam dry for a minute or two. Allow the potatoes to cool.
  • As the potatoes cook, carefully lay the eggs in a saucepan and cover them with water, ensuring they are submerged by at least 1 inch. Boil the water, cover the saucepan, and let stand for 15 minutes off the heat. Drain the water, cool the eggs under cold running water, and peel when chilled.
  • Fill a large pot with salted water and bring to a rolling boil. Add spiral pasta and cook until al dente, about 8 minutes. Drain pasta in a colander, rinse with cold water, and let cool.
  • Start by peeling the potatoes and chopping them, along with hard-cooked eggs, into bite-size pieces in a large bowl. Add in the cooked pasta, dill pickles, and green onions. In a separate bowl, combine mayonnaise, Worcestershire sauce, enough dill pickle juice for a creamy dressing, and season with salt and pepper. Pour the dressing over the potato mixture, gently toss to coat everything, and chill the salad until cold, for at least 30 minutes.

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