3 lbs small red potatoes
4 large stalks celery, sliced
1 1/2 cup bottled Ranch dressing
1 medium head Radicchio or Boston lettuce
4 tbsp. chopped chives or green onions
1 tsp. cracked pepper
1/2 tsp. sea salt

About 40 minutes before serving:

1. In saucepan over high heat, unpeeled potatoes in enough water to cover; boil. Reduce heat to low; cover and simmer 15 minutes or until tender. Drain. While warm cut into bite sized pieces.

2. In large bowl, with rubber spatula, gently toss warm potatoes, celery, Ranch dressing, onion, salt and pepper until well mixed.

3. To serve, arrange enough lettuce leaves on platter to make 8 serving cups. Spoon salad into individual lettuce cups.

About 305 calories per serving.

Serves 8.