Not Potato Salad – a delicious recipe with gnocchi, mustard, white vinegar, extra virgin olive oil, salt, celery. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place a large pot of water over high heat to boil the gnocchi.
2
Once the water is boiling, drop the gnocchi into the port and for 3 minutes or until they float.
3
While the gnocchi are cooking, grab a large mixing bowl and whisk together the mustard, and white wine vinegar.
4
Stream the olive oil into the bowl while whisking, then season the dressing with the salt and pepper.
5
Add the vegetables and parsley to the mixing bowl.
6
Drain the gnocchi and them while still hot into the mixing bowl.
7
You can serve the salad now or let it chill in the refrigerator for a cuple of hours to develop more of the flavors.
8
Drizzle with an extra amount of olive oil when you are ready to seve.
348
kcal
Calories
21
g
Fat
35
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 lbs gnocchi, 3 tablespoons Dijon mustard, 2 tablespoons white vinegar, ⅓ cup extra virgin olive oil, and more.
Yes, Not Potato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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