Rachael Ray's Not Potato Salad

Saw this on Rachael Ray's 4th of July show this year and had to try it. We were very pleased, this is a potato salad made with gnocchi. According to Rachael, this is a really good way to avoid the mess of peeling potatoes and hot boiling water for a long time in the July heat because gnocchi boils in just a couple minutes. Also, if you're making it for a BBQ you don't have to worry about it sitting out for a period of time because the dressing is oil based instead of mayo based like most potato salads. Enjoy!

• Ready In: 12 mins
• Serves: 6-8
• Yields: 6-8

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

Directions

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!