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.
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.
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.
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.