Name: Gnocchi Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 pound potato gnocchi; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon minced fresh thyme; 1 teaspoon white wine vinegar; 1/2 teaspoon smoked paprika; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 hard-boiled large eggs, chopped; 1/4 cup chopped sweet pickles

When you can't decide between pasta salad or potato salad, why not have both? This gnocchi potato salad recipe combines pillowy gnocchi with classic potato salad ingredients, including mayo, mustard and pickles.

Ingredients

1 tablespoon olive oil

1 tablespoon butter

1 pound potato gnocchi

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon minced fresh thyme

1 teaspoon white wine vinegar

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon pepper

2 hard-boiled large eggs, chopped

1/4 cup chopped sweet pickles

Instructions

1 Cook the gnocchi

2 Heat the olive oil and butter in a large skillet over medium heat. Add the gnocchi and cook until golden brown, about five minutes per side. Remove from the heat. Editor's Tip: Boiling shelf-stable gnocchi can result in a gummy and mushy texture, so we skip that step and saute them in butter instead.

3 Make the dressing

4 In a large bowl, stir together the mayonnaise, mustard, vinegar, salt, pepper, minced fresh thyme and smoked paprika.

5 Combine the ingredients

6 Add the gnocchi to the bowl and stir to combine. Gently fold in the chopped eggs and pickles. Serve warm, or cover and chill in the fridge until ready to serve.