Aunt Cathy's Potato Salad

Aunt Cathy's Potato Salad

A Dale Earnhardt Jr. Family Favorite

  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 15 min

Ingredients

  • 6 medium red potatoes, peeled and chopped
  • 1 tsp. Country Crock® Spread
  • 1/4 tsp. salt
  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1 hard-cooked egg, chopped
  • 1 small bell pepper, chopped
  • 1 small onion, chopped
  • 1 cup chopped sweet pickles
  • 1 tsp. dry mustard

Directions

  1. Cover potatoes with water in 4-quart saucepot. Add spread and salt. Bring to a boil over high heat. Reduce heat to low and cook 10 minutes or until potatoes are tender. Drain and cool slightly.
  2. Combine Hellmann's® or Best Foods® Real Mayonnaise with remaining ingredients and gently toss. Season, if desired, with salt and black pepper. Serve chilled or room temperature.

Also terrific with Hellmann's or Best Foods Light Mayonnaise.

Nutritional Information

Nutritional Information

Servings Size 1 serving
Amount Per Serving
Calories 460
Calories from Fat 250
Total Fat 28 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 710 mg
Total Carbs 50 g
Dietary Fiber 4 g
Sugars 16 g
Protein 6 g
Vitamin A 10 %
Vitamin C 50 %
Calcium 2 %
Iron 10 %
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