Gnocchi Potato Salad

Everyone loves potato salad, but have you ever had Gnocchi Potato Salad, a pillowy potato gnocchi? This loveable Italian pasta stars in a creamy soon-to-be classic perfect for picnics and backyard barbecues. Get ready to be the talk of the table.

INGREDIENTS

• Gnocchi:
• 2 (16-ounce) boxes DeLallo Potato Gnocchi
• 4 ribs celery, chopped
• 4 hardboiled eggs, chopped
• Dressing:
• 2 tablespoons mustard
• ½ cup mayonnaise
• ¼ teaspoon garlic powder
• ¼ teaspoon celery salt
• 2 tablespoons DeLallo Lemon Juice Slice
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons DeLallo Golden Balsamic Vinegar
• ¼ cup DeLallo Extra Virgin Olive Oil
• ¼ cup chives, chopped for garnish

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top, about 4 minutes. Drain, rinse and set aside to cool.
2. Meanwhile, in a large serving bowl combine mustard, mayonnaise, garlic powder, celery salt, lemon juice, salt, pepper and vinegar. In a slow steady stream, whisk in the oil until well combined.
3. Add celery and gnocchi to the dressing and toss to coat. Gently stir in the eggs. Garnish with chives and serve.