Ramen Potato Salad Published: July 9, 2025 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Ramen Potato Salad 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x 1 immi ramen packet, crushed into small pieces 1 lb Yukon gold potatoes, cubed ¼ cup mayo ½ tbsp Dijon mustard 1 tbsp rice vinegar, divided 1 celery stalk, finely diced ½ a shallot, finely diced 2 tbsp dill pickles, finely diced 1 green onion, thinly sliced 1 tbsp dill, finely chopped Salt and freshly ground black pepper, to taste Cook Mode Prevent your screen from going dark Instructions Place potatoes in a pot, covering with cold water at least an inch higher and add 1 tsp of salt. Bring to a boil over high heat. Then, reduce the heat to a gentle simmer, and cook until potatoes are fork-tender, about 8 mins. Meanwhile, add mayo, Dijon mustard, ½ tbsp rice vinegar, celery, shallot, dill pickles, green onion and dill to a medium bowl and mix until well combined. Drain the potatoes and transfer to a baking sheet, spreading into a single layer. Pour the remaining ½ tbsp vinegar over the potatoes and toss to mix. Let cool to room temp, about 10 mins. Add the potatoes to the bowl of dressing and toss to evenly coat. Taste and season with more salt and black pepper as needed. Cover and refrigerate for at least 1 hour. When ready to serve, top with crushed immi ramen noodles. Enjoy!