Potato Salad

01Method

1. 1

   Add the potatoes to a large pot, cover with salted water, and bring to a boil. Lower the heat, cover, and simmer until fork-tender, about 20 minutes. Drain and let the potatoes steam off excess moisture for a couple of minutes, then set aside to cool completely.

2. 2

   Arrange the eggs in a single layer in a saucepan and cover with cold water by about an inch. Put on the lid and bring to a full boil over high heat. Remove from heat immediately and let the eggs rest in the hot water for 15 minutes. Discard the hot water and run cold water over the eggs until they are cool enough to handle, then peel them.

3. 3

   Bring a separate large pot of lightly salted water to a rolling boil. Add the spiral pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain in a colander, rinse under cold water, and set aside to cool.

4. 4

   Peel the cooled potatoes and chop them along with the hard-boiled eggs into bite-sized chunks in a large bowl. Fold in the cooked pasta, chopped dill pickles, and green onions. In a separate bowl, whisk together the mayonnaise, Worcestershire sauce, and enough pickle juice to achieve a smooth, creamy consistency; season with salt and pepper. Pour the dressing over the salad and toss gently until everything is evenly coated. Refrigerate for at least 30 minutes before serving.