Name: Vegan Gnocchi Potato Salad
Prep time: 10 min
Cook time: 5 min
Total time: 75 min
Ingredients: 1 cup vegan mayo; 2 tbsp apple cider vinegar; 1 tbsp yellow mustard; 1 tbsp whole grain mustard*; 1/2 tsp garlic salt; pepper; 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)

This Vegan Gnocchi Potato Salad is a fun twist on a summer classic. Made with potato gnocchi, kale gnocchi and a creamy mustard sauce!

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What's better than potato salad...well, potato salad made with gnocchi, of course! Using gnocchi cuts down on the cooking time, and we're making this even more fun by using a mix of traditional potato gnocchi and Trader Joe's kale gnocchi - don't worry, you can also just use all potato. This twist on a classic is quick, tasty and perfect for a picnic or summer BBQ.

How to make Vegan Gnocchi Potato Salad

The most important part of this salad is the gnocchi. Specifically, how long you cook the gnocchi. You don't want to overcook it - then you'll just have mush. So, only boil the gnocchi until it floats to the top, then drain right away.

You'll also need to whip up a super simple creamy dressing - it is made with vegan mayo, apple cider vinegar, yellow mustard, whole grain mustard, garlic salt & pepper. You get the perfect amount of tangy, creamy goodness.

Once the gnocchi is drained, combine it with red onion, dill pickles, celery and the dressing. Gently toss it together and place in the fridge to cool for at least an hour.

How to serve Vegan Gnocchi Potato Salad

After the potato salad has chilled, it is time to serve. You can add some extra toppings like dill, pepper or paprika. Or, just grab a fork and get to eating. No shame in eating it straight out of the bowl.

This salad can be made a day in advance. If making ahead of time, I like to keep some of the dressing separate from the salad and add it right before serving. This will preserve the creamy potato salad texture we all know and love!

Need more recipe inspo? Check these out:

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5 from 3 votes

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!

Course Side Dish

Cuisine American

Keyword bbq sides, gnocchi, potato salad, salad, summer

Prep Time 10 minutes

Cook Time 5 minutes

Cooling Time 1 hour

Total Time 1 hour 15 minutes

Servings

Calories 338kcal

Ingredients

FOR THE DRESSING

1 cup vegan mayo
2 tablespoon apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon whole grain mustard*
½ teaspoon 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
¼ 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 tablespoon 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.

Nutrition

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