Bruschetta Potato Salad Serves: 8
Prep Time: 20 min
Cook Time: 15 min

Bruschetta Potato Salad


  • 2 lbs. Yukon gold potatoes [or all-purpose potatoes] (5 to 6 medium), peeled and cut into 3/4-inch chunks
  • 1 large tomato, seeded and chopped
  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/4 cup Italian dressing
  • 1/4 cup finely chopped red onion
  • 1/4 cup shredded Parmigiano-Reggiano cheese
  • 1/4 cup loosely packed fresh basil leaves, thinly sliced
  • 1 cup plain croutons [or Italian seasoned croutons] (optional)


  1. Cover 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. Combine 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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