Potato and Pasta Salad with Dill Cucumbers

    2 hours

    This is a satisfyingly and tangy potato salad, in an quantity enough to feed a large picnic or family reunion. It combines potatoes, pasta, green vegetables and mayonnaise. It's simple to make, too.

    9 people made this

    Serves: 15 

    • 2 1/2kg potatoes, unpeeled
    • 12 eggs
    • 500g uncooked spiral pasta
    • 500g pickled dill cucumbers, chopped (reserve juice)
    • 2 bunches spring onions, chopped
    • 3 cups (750ml) mayonnaise, or to taste
    • 2 tablespoons Worcestershire sauce
    • 1/4 cup (65ml) dill cucumber juice, or as needed
    • 1 pinch salt and pepper to taste

    Preparation:45min  ›  Cook:45min  ›  Extra time:30min chilling  ›  Ready in:2hours 

    1. Simmer potatoes in a large pot 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 3cm. Cover the saucepan and bring the water to a 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. Cool the eggs under cold running water in the sink and peel once cold.
    3. Bring a large pot of lightly salted water to the boil. Cook the pasta uncovered, stirring occasionally, until it is cooked through but 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 pasta, dill cucumbers, and spring onions. In a bowl, stir together the mayonnaise, Worcestershire sauce, enough dill cucumber 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 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 USA and 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 USA and Canada)