Rachael Ray'S Not Potato Salad Recipe

Name: Rachael Ray'S Not Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs gnocchi; 3 tablespoons Dijon mustard; 2 tablespoons white wine vinegar; 1/3 cup extra virgin olive oil; salt; pepper; 4 celery ribs, diced; 1/2 red onion, finely chopped; 2 roasted red peppers, chopped; 1 (4 ounce) jar marinated mushrooms, drained; 1/2 cup flat leaf parsley, chopped

Servings: persons

2 lbs gnocchi
3 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
salt
pepper
4 celery ribs, diced
1/2 red onion, finely chopped
2 roasted red peppers, chopped
1 (4 ounce) jar marinated mushrooms, drained
1/2 cup flat leaf parsley, chopped

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 pot and cook them for 3 minutes, or until they float.
3
While the gnocchi are cooking, grab a large mixing bowl and whisk together the Dijon mustard and white wine vinegar.
4
Stream the olive oil into the bowl while whisking, then season the dressing with salt and freshly ground black pepper.
5
Add your veggies and parsley to the mixing bowl.
6
Drain the gnocchi and toss them, still hot, into the mixing bowl.
7
You can serve the salad now or let it chill in the refrigerator for a couple of hours to develop more of the flavors.
8
Freshen it up with an extra drizzle of olive oil when you are ready to serve.
9
Enjoy!

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs gnocchi, 3 tablespoons Dijon mustard, 2 tablespoons white wine vinegar, 1/3 cup extra virgin olive oil, and more.

Yes, Rachael Ray'S 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.

Rachael Ray'S Not Potato Salad

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