Not Potato Salad Recipes

Steps:

• Bring a medium pot of well-salted water to a boil. Add potatoes and cook until tender but not falling apart, about 10 minutes. Just before potatoes are done, add green beans to the pot for 30 seconds. Drain and set aside.
• Whisk mustard, vinegar, 2 teaspoons oil, sugar, and 1/4 teaspoon salt in a bowl.
• Heat remaining oil in a large skillet over medium-high heat. Add leek and dill, and saute, stirring occasionally, until golden and slightly crispy, 4 to 5 minutes.
• Gently toss potatoes and green beans, celery, cucumber, tofu, chives, and half the leeks with the mustard dressing in a bowl. Adjust salt, if necessary. Top with remaining leeks. Serve chilled or at room temperature.

Steps:

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

Steps:

• Place a large pot of water over high heat to boil the gnocchi.
• Once the water is boiling, drop the gnocchi into the port and for 3 minutes or until they float.
• While the gnocchi are cooking, grab a large mixing bowl and whisk together the mustard, and white wine vinegar.
• Stream the olive oil into the bowl while whisking, then season the dressing with the salt and pepper.
• Add the vegetables and parsley to the mixing bowl.
• Drain the gnocchi and them while still hot into the mixing bowl.
• You can serve the salad now or let it chill in the refrigerator for a cuple of hours to develop more of the flavors.
• Drizzle with an extra amount of olive oil when you are ready to seve.