Name: Ranch Potato-Egg Salad with Cheese, Celery, Dill & Lemony Arugula
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 6 sticks celery; 1 small bunch fresh dill; 12 hard-cooked eggs, peeled; 1 ½ lemons; 1.02 kg new potatoes; 1 cup ranch dressing; 1 ½ cups shredded cheese, Italian blend; extra virgin olive oil; salt

Ranch Potato-Egg Salad with Cheese, Celery, Dill & Lemony ArugulaRanch Potato-Egg Salad with Cheese, Celery, Dill & Lemony Arugula — a 35-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

6 sticks celery

1 small bunch fresh dill

12 hard-cooked eggs, peeled

1 ½ lemons

1.02 kg new potatoes

1 cup ranch dressing

1 ½ cups shredded cheese, Italian blend

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Quarter potatoes; place in a large pot, along with salt, and cover with hot water (from the tap). Bring to a boil, reduce heat to low, and simmer until fork-tender, 10-15 minutes.

Meanwhile, shave dill leaves off the stems; discard stems and mince the leaves. Place in a large bowl along with dressing and salt; stir to combine.

Trim and small dice celery. Add to the bowl with the dressing.

Roughly chop eggs. Add to the bowl, along with the cheese, and set aside.

When the potatoes are done, drain and rinse under cold water to cool, then pat dry with paper towels. Add to the bowl and stir to combine the potato salad.

To serve, divide arugula between plates or bowls; squeeze lemons over top and drizzle with oil. Top with potato-egg salad and enjoy!

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