Picnic Recipes – Live Laugh Love Do

DELICIOUS Ramen Noodle Slaw Salad Recipe | Thrifty Decor Chick

admin — Wed, 23 Jul 2025 23:17:59 +0000

[ad_1]

Fresh and flavorful salad recipe with crunchy ramen noodles.

I had the most delicious salad last week and immediately asked for the recipe from my friend. It’s crunchy and sweet and has…ramen noodles! Weird, right? Hang in there, I promise it’s so good!!

As I age I find I like more foods. Do you find the same? I don’t know if my tastes have matured over time, or that I’m just trying more foods than I used to. Up till a few years ago I didn’t even like avocado — now I could eat it with a spoon.

I actually avoided this salad at first because I didn’t like most of the ingredients. Everyone raved about it though, so I had to give it a try. It was all over then…I hoarded the rest of it for myself and couldn’t get enough.

So I knew I had to share it with you! After some searching I realized this is a very popular recipe, but can vary quite a bit. It’s a perfect dish for picnics or get togethers, especially in the warmer months.

This ramen salad is cold and crunchy and full of flavor:

It’s very quick and easy to put together! As usual, I have some edits and thoughts on the ingredients, so stay tuned.

Here’s the list of ingredients:

Easy Ramen Noodle Slaw Salad

2 packages chicken ramen noodle soup mix

1 lb cole slaw mix

1 pkg broccoli slaw

1 cup sunflower seeds

small bunch green onions, chopped

Dressing:

1 cup vegetable oil

1/2 cup sugar

1/3 cup rice vinegar

2 chicken ramen seasoning packets

I mixed the cole slaw and broccoli slaw together first:

I couldn’t find actual broccoli slaw, so I used a bagged broccoli salad instead. I didn’t include all of the broccoli and chopped up what I did use.

Then I mixed in the sunflower seeds and chopped onion:

This post may contain affiliate links for your convenience.

I may earn a small commission when you make a purchase through links.

The awesome crunch in this salad comes from the sunflower seeds and the ramen. (You can see a few cranberries that were in the seeds from the salad mix I used.)

I put the noodles in a baggy and then pounded them up a bit:

The bag is helpful for another reason that I’ll share in a minute. Hold off on adding the ramen till the end.

Mix up the dressing — I tried using less sugar than the 1/2 cup at first, but after tasting it I used the full 1/2 cup.

I only used one ramen chicken seasoning packet just to cut down on the sodium. It tasted just as good with the one!

Mix it all together and ENJOY the light, sweet, crunchiness of this delicious salad!:

This salad is perfect for a big get together, especially in the spring and summer. So light and fresh and also sweet and savory.

I make this for me (my family won’t touch it, even though I KNOW THEY’D LOVE IT) and I keep the extra for later. I like the crunch of the ramen, so I keep that out until I eat the salad. It’s probably a good idea to leave the sunflower seeds out until you eat as well.

If you are making this for a big group, I’d leave the seeds and ramen out till right before you serve. Or you can add them and then add the dressing right before serving.

I should mention that I don’t like cole slaw or broccoli, and sunflower seeds are not an item I’d reach for…but I LOVE this salad. It is SO dang fresh and yummy.

Have you tried this ramen noodle salad? Am I the last to this party?

Some random cranberries made it into mine because I used the sunflower seeds from the bagged salad. Cranberries would be a lovely addition to this salad!

Here’s an image to pin for later if you’d like to save this recipe!:

[ad_2]

Best Potato Salad Recipe – Love and Lemons

admin — Fri, 27 Jun 2025 12:44:45 +0000

[ad_1]

Learn how to make potato salad with this easy recipe! The perfect BBQ side dish, it’s creamy and flavorful, made with tangy pickles, celery, and mustard.

This potato salad recipe is hands down the BEST I’ve tried. It’s creamy, it’s tangy, and it’s flecked with savory herbs, crunchy celery, and (optional, but delicious) hard-boiled eggs. I’ll be bringing it to every cookout and BBQ we attend this summer.

It’s essentially the classic potato salad that appeared at every picnic and potluck throughout my childhood, but it has a few key twists. First, I add diced dill pickles for crunch, and I also mix a splash of pickle brine into the creamy mayo and mustard dressing. The extra burst of acidity really makes the potatoes pop. Fresh herbs liven up this recipe too. Dill brings out the tartness of the pickles, and chives add an oniony kick. Try it once, and you’ll never need another homemade potato salad recipe!

Ingredients in This Potato Salad Recipe

To make this potato salad recipe, you’ll need these simple ingredients:

Potatoes, of course! I think Yukon Golds are the best potatoes for potato salad. They have a delicious creamy texture, but they still hold their shape after boiling. Plus, their skins are so thin that there’s no need to peel them! Red potatoes are another good option. I don’t recommend using russet potatoes here—I think they get too mushy.
Celery – It adds fresh, savory flavor and crunch.
Dill pickles – For more crunch and sour flavor. You’ll use some of the pickle brine in the dressing too! Optional shortcut: Use dill pickle relish instead of chopping the pickles yourself. And if sweet pickles/pickle relish are more your thing, they’re fair game too!
Mayonnaise – It makes the dressing rich and creamy.
Apple cider vinegar and yellow mustard – They add sharp, tangy flavor to the potato salad dressing. If you don’t have yellow mustard handy, Dijon mustard is a delicious substitute.
Garlic – For savory bite.
Chives and dill – These fresh herbs balance the rich dressing and starchy potatoes. No chives handy? Thinly sliced green onions or diced red onion would work here too.
Hard-boiled eggs – A classic potato salad recipe ingredient! They make it extra-creamy. We love them here, but I list them as optional. Feel free to skip them if you’d like.
And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make the Best Potato Salad

Ready to cook? Here’s how to make this potato salad recipe:

First, prepare the potatoes. Chop them into 1/2-inch pieces, then boil the potatoes until they’re fork-tender. Drain and set them aside to cool to room temperature.

Meanwhile, make the creamy dressing. In a medium bowl, whisk together the pickle juice, mayonnaise, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper. The dressing will taste sharp on its own, but its flavor will balance once it’s on the potatoes.

Next, dress the potatoes. Place them in a large bowl and pour on the dressing. Mix well, mashing the potatoes slightly, until the salad becomes creamy.

Then, fold in the other ingredients. Add the pickles, celery, and hard-boiled eggs…

…along with the chives and dill.

Mix well to combine.

Chill the salad for at least 1 hour—and up to 1 day—to allow the flavors to meld.

Finally, season to taste and serve. If you like, garnish it with more dill just before digging in. A little fresh parsley would be a great topping too.

Recipe Tips

Mash it. I like this recipe best when the potatoes are mashed slightly. The Yukon Gold potatoes won’t fall apart on their own, so make sure to mash them up a bit as you stir the salad together.
Chill it. The secret to the best potato salad is giving the flavors a chance to meld. Chill this salad for at least an hour—and up to a day—in the refrigerator before serving. The potatoes need time to soak up that delicious dressing!
Make it vegan. Skip the eggs and use vegan mayo in the dressing.

More Favorite Summer Salads

If you love this creamy potato salad recipe, try one of these summer salads next:

Want even more summer side dish ideas? Check out these 33 Best BBQ Sides!

Best Potato Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Chilling Time: 1 hour

Total Time: 1 hour 30 minutes

Serves 6

The BEST potato salad recipe! Perfect for picnics and BBQs, it’s creamy, tangy, and flavorful. Bonus: it tastes even better if you make it ahead.

Cook ModePrevent your screen from going dark

Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until fork-tender. Drain and set aside to cool to room temperature.
Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper.
Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly so that the salad becomes creamy.
Fold in the celery, chopped pickles, chives, dill, and hard-boiled eggs, if using.
Cover and chill for at least 1 hour and up to 1 day.
Season to taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.

[ad_2]