DAD’S POTATO SALAD

DAD’S POTATO SALAD

“A big bowl of tangy potato salad has spiral pasta, hard-boiled eggs, green onions, and dill pickles, all in a creamy mayonnaise dressing.”


5 lbs. potatoes, unpeeled
12 eggs
1 (16-oz.) package uncooked spiral pasta
1 (16-oz.) jar dill pickles, chopped (resave juice)
2 bunches green onions, chopped
3 cups mayonnaise, or to taste
2 Tbsp. Worcestershire sauce
¼ cup dill pickle juice or as needed
salt and pepper to taste

Place potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes tocool.
While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover by eggs by 1-inch. Cover the saucepan and bring the water to a high-heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling. Stir in the the spiral pasta., and return to a boil. Cook, uncovered, stir occasionally, until the has cooked through, but is is still firm to the bite, about 8 minutes.

Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl. Mix in the cooked pasta, dill pickles, , and green onions. In a bowl, stir together the mayonnaise, Worcestershire sauce,, enough dill pickle juice to make a creamy dressing, and salt and pepper to taste. Pour the dressing over the potato mixture, and toss lightly to coat all ingredients with dressing. Chill the salad until cold, at least 30 minutes.


Yield: serves 15.