Creamy potato and pasta salad

    2 hours

    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.

    38 people made this

    Makes: 14 - 16 servings

    • 2.25kg potatoes, unpeeled
    • 12 eggs
    • 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

    Prep:45min  ›  Cook:45min  ›  Extra time:30min chilling  ›  Ready in:2hr 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    It was very good. Took me awhile though but very tasty. I always love a new version and love the pasta in the potato salad. Green onions vs red onions - very good!  -  30 May 2010  (Review from Allrecipes US | Canada)


    I didn’t have spiral pasta, so I used farfalle/bow ties. Not so sure that we really cared for the addition of pasta to the potato salad, perhaps, we’re too traditional. I measured everything so I know proportions were correct, but my hubby’s comment was that it tasted more like a pasta salad than a potato salad. If I were to make again, I’d cut the amount of pasta in half (personal taste, perhaps). We did like the dressing very much and the addition of the dill pickles. One final comment, even scaled down, this makes a LOT. I changed servings to 4, and there was enough for 6+ servings in this house. I don’t want to discourage others from trying. It was OK, just not my favorite, but with all recipes, personal taste does kick in on reviews.  -  29 Jun 2014  (Review from Allrecipes US | Canada)