Vegan Gnocchi Potato Salad
This Vegan Gnocchi Potato Salad is a fun twist on a summer classic. Made with potato gnocchi, kale gnocchi and a creamy mustard sauce!
Ingredients
FOR THE DRESSING
- 1 cup vegan mayo
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 tbsp whole grain mustard*
- 1/2 tsp garlic salt
- pepper
FOR THE SALAD
- 1 16-ounce package gnocchi
- 1 12-ounce package Trader Joe's Kale Gnocchi can be subbed with another package of potato gnocchi
- 1/4 red onion diced
- 2 stalks celery diced
- 1 dill pickle diced
- dill, smoked paprika for serving, optional
Instructions
- Combine all of the dressing ingredients in a bowl and whisk to combine. Set aside.
- Bring a large pot of water to a boil. Add both packages of gnocchi** and cook until they float to the top (approx. 3 minutes). Drain, but DO NOT rinse. Allow to cool for 10 minutes.***
- Combine the gnocchi, red onion, celery, dill pickle and dressing in a bowl. Gently toss until combined. Cover and place in the fridge for 1 hour.****
- Remove from the fridge, add any optional toppings and serve - or grab a fork and eat it right out of the bowl.
Video
Notes
*I linked a vegan-friendly whole grain mustard. If you have trouble finding one at your store, just swap it for another tbsp of yellow mustard.
**The package of kale gnocchi says to boil for 6 minutes, but I found that they floated around the same time as the regular gnocchi. Be sure not to overcook the gnocchi or it will turn to mush.
***You don't want to let the gnocchi sit for longer than 10 minutes, otherwise they will start sticking together.
****This can be made 1 day in advance. If you are making it ahead of time, leave some of the dressing separate in the fridge and add it right before serving.
Calories: 338kcal, Carbohydrates: 33g, Protein: 5g, Fat: 19g, Saturated Fat: 2g, Sodium: 619mg, Potassium: 46mg, Fiber: 3g, Sugar: 1g, Iron: 2mg
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