Aunt Cathy's Potato Salad Serves: 6
Prep Time: 10 min
Cook Time: 15 min

Nutritional Information

Serving 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 %

Aunt Cathy's Potato Salad

A Dale Earnhardt Jr. Family Favorite

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.

Advanced Recipe Search