Aunt Cathy's Potato Salad

Best Foods
Aunt Cathy's Potato Salad


  • 6 red potato (medium, peeled and chopped)
  • 1 teaspoon Country Crock® Spread
  • 1/4 teaspoon salt
  • 1 cook egg hard (chopped)
  • 1 bell pepper (small, chopped)
  • 1 small onion (chopped)
  • 1 cup sweet pickle (chopped)
  • 1 cup Hellmann's® or Best Foods® Mayonnaise
  • 1 teaspoon dry mustard


  1. 1Cover 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. 2Combine 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.
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