Dad's Potato Salad

Name: Dad's Potato Salad
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 15
Cuisine: Global
Ingredients: 59 milliliters dill pickle juice, or as needed; 454 grams dill pickles, chopped (reserve juice); 12 eggs; 2 bunches green onions, chopped; 710 milliliters mayonnaise, or to taste; 2 kilograms potatoes, unpeeled; 15 servings salt and pepper to taste; 454 grams package uncooked spiral pasta; 2 Tbsps Worcestershire sauce

Dad's Potato Salad is a dairy free recipe with 15 servings. One portion of this dish contains about 13g of protein, 38g of fat, and a total of 562 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of spiral pasta, dill pickles, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes about 2 hours and 55 minutes.

Instructions

Place the potatoes into 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.

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Potato

Water

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Pot

Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.

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Potato

While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. 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.

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Potato

Water

Egg

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Sauce Pan

Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.

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Water

Egg

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 spiral pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes.

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Pasta

Water

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Pot

Drain well in a colander set in the sink, rinse with cold water, and let cool.

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Water

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Colander

Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl.

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Potato

Egg

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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.

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Worcestershire Sauce