CHEDDAR POTATO SALAD

Everyone’s favorite potato and Cheddar salad recipe

Prep. Time 20 mins
Cooking Time 20 mins
Yields 4 to 6 servings

It’s nice to have a few easy dishes in your repertoire that you know are guaranteed to garner compliments and praise from everyone. This is one of them.

Ingredients
3 eggs
3 cups (750 mL) potatoes, quartered
3 cups (750 mL) lettuce, thinly sliced
1 1/2 cups (375 mL) tomatoes, diced, or cherry tomatoes, halved
1/4 cup (60 mL) fresh parsley, chopped
1 cup (250 mL) Aged Cheddar, diced or crumbled
1/4 cup (60 mL) homemade or store-bought ranch dressing

Homemade ranch dressing:
1/4 cup (60 mL) mayonnaise
1/4 cup (60 mL) plain Greek-style yogurt
1/3 cup (75 mL) milk
2 green onions, finely chopped
2 tbsp (30 mL) lemon juice
1/4 tsp (1 mL) celery salt
Freshly ground pepper

Preparation

Place eggs in a saucepan filled with cold water. Bring to a boil and cook for 12 minutes once water begins to boil. Cool eggs quickly in cold water, then shell and quarter them.

Meanwhile, place potatoes in another saucepan, cover with cold water and add a pinch of salt. Bring to a boil and cook for about 8–10 minutes or until potatoes are tender. Drain, cool under cold water and drain once again.

In a large bowl, mix together all the ingredients then add the eggs. Pour dressing on top and serve.