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Aunt Cathy's Potato Salad

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A Dale Earnhardt Jr. Family Favorite
  • 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 red bell pepper, chopped
  • 1 small onion, chopped
  • 1 cup chopped sweet pickles
  • 1 tsp. dry mustard

Nutritional information

 

Amount per serving

Calories460
Calories from Fat250
Total Fat28g
Saturated Fat4g
Trans Fat0g
Cholesterol45mg
Sodium710mg
Total Carbs50g
Dietary Fiber4g
Sugars16g
Protein6g
Calcium2%
Iron10%
Vitamin C50%
Vitamin A10%
  • 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.