Potato Salad Doesn't Have To Have Actual Potatoes — This Clever Substitute Proves It

It goes without saying that most people would assume a potato salad contains potatoes, right? However, you may find it fun to discover that gnocchi can actually take on the starring role instead. And why not? It's basically just potato in another form, specifically the form of delicious little dumplings, that bring a whole new element to potato salad. Visually, it's a beautiful upgrade, just imagine big glossy dumplings coated in a creamy dressing. 

A big reason this works is because instead of simply absorbing the dressing the way potato does, gnocchi kind of works with it, letting the mayo cling to all its little creases and edges. To really pull it off, cook them lightly, as they'll just turn to mush if cooked for too long, which is exactly why you should never boil store-bought gnocchi. We want to keep them intact, with a little bite. Pan-searing them is probably the best way to go here, which will also give them a crispy, toasty little golden edge that boiling can't compete with. And this clever twist kind of celebrates the potato salad's ever-evolving history. While Southern cooks add pickles and boiled eggs, in Germany they use a vinaigrette and bacon, so why not bring gnocchi to the table too?

If you're going homemade, using the right flour for gnocchi will determine whether they hold their shape in a salad — the wrong flour or the wrong measurements can turn the dumplings hard or cause them to disintegrate after cooking. You want to get the base right, and cook it right, too — a light pan-sear is probably the best way to go, giving them some crispy golden edges and bringing a different texture to the final dish.

And of course, the real magic happens after the gnocchi is cooked because this swap opens the door for you to experiment with playful flavors. You could keep it traditional and toss them through an herbed potato salad recipe or you could lean into the Mediterranean vibes and mix them up with olives and red onion. Or go full summer picnic vibes with celery and crunchy pickles. More fun ways to play with texture and flavor involve adding toasted pine nuts, charred zucchini, or peppery arugula for a bit of bite. A lemony vinaigrette will brighten the dish up, while mixing through aioli makes it richer and more indulgent. Once you've nailed the base and the cooking method, the world of gnocchi potato salad options will open up because this isn't just another silly gimmick — this one swap can turn potato salad from a casual picnic meal to a dish that could be seriously restaurant-worthy.