Bruschetta Potato Salad

Best Foods
Bruschetta Potato Salad


  • 2 pounds yukon gold potatoes (5 to 6 medium, peeled and cut into 3/4-inch chunks)
  • 1/2 cup Hellmann's® or Best Foods® Mayonnaise
  • 1/4 cup Wish-Bone Italian Dressing
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup parmigiano reggiano cheese (shredded)
  • 1 large tomato (seeded and chopped)
  • 1/4 cup loosely packed fresh basil leaves (thinly sliced)
  • 1 cup Italian seasoned croutons (or plain, optional)


  1. 1Cover potatoes with water in 4-quart saucepot and bring to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain and cool slightly.
  2. 2Combine remaining ingredients except croutons in large bowl. Add potatoes and toss gently. Serve chilled or at room temperature. Just before serving, garnish with croutons.
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