About this recipe:The perfect salad to serve at summer barbecues. Potatoes are tossed with chopped eggs, pasta, pickled cucumbers and mayonnaise. It's also ideal for picnics or as a side dish with any meal.
Makes: 14 - 16 servings
2.25kg potatoes, unpeeled
450g uncooked fusilli pasta
2/3 (670g) jar dill pickled cucumbers, chopped (reserve juice)
2 bunches spring onions, chopped
750ml mayonnaise or to taste
2 tablespoons Worcestershire sauce
4 tablespoons dill pickle juice or as needed
salt and pepper to taste
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Place the potatoes into a large pot and cover with salted water. Bring to the 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 to cool.
While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 2.5cm. Cover the saucepan and bring the water to the boil over 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 fusilli and return to the boil. Cook uncovered, stirring occasionally, until the fusilli has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, rinse with cold water and let cool.
Peel the potatoes. Chop potatoes and hard-boiled eggs into bite-size pieces in a large bowl. Mix in the cooked fusilli, dill pickled cucumbers and spring 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.