Ingredients
Scale
- 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
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!