Sarah Walls
Potato salad has become a signature Southern food in large part due to the fact that it is relatively easy to make. This recipe has been in the family for a very long time, dating all the way back to my great-great grandmother. My grandmother, June Sullivan Walls, who was born and raised in Grayson County, Virginia, taught the recipe to my mother, Darlene Walls. Since then it has become a staple food at all of our family events and get-togethers. We generally serve it at Christmas, Thanksgiving, Easter, the Fourth of July, and at all family reunions. The recipe and the ingredients are quite simple yet make an absolutely mouth-watering dish. To me, this recipe is significant because there is nothing else like it. I have yet to find another recipe that comes close to matching it in taste. Every holiday and special occasion I look forward to helping prepare and eat this dish. Everyone in my family and extended family loves it.
4 pounds Irish potatoes (homegrown if you have them), peeled and diced into 1-inch cubes (8 cups)
6 hard-boiled eggs, chopped
2 cups sweet pickles (bread and butter), chopped
Dressing:
1 ½ cups mayonnaise
3 tablespoons yellow mustard
¼ cup sugar
Bring 12 cups of water to a rolling boil in a large pot over high heat. Add 1 teaspoon of salt to water. Add the potatoes and cook until tender enough to easily be pierced with a fork, but not falling apart, about 15 minutes. Drain.
To prepare dressing, combine the mayonnaise (my mom uses Kraft), mustard, and sugar in a bowl. Mix well.
Combine the potatoes, eggs, and pickles in a large bowl. Add the dressing and stir until evenly coated. Refrigerate overnight.