Some lunch menu ideas include Reuben sandwiches, sloppy Joes and tomato bacon grilled sandwiches. Other recipes to use in a lunch menu are Southern dill potato salad and tortellini bacon broccoli salad.
The Southern dill potato salad calls for 10 unpeeled red potatoes, 5 roughly chopped hard-boiled eggs, 3/4 cup of sour cream, 3/4 cup of mayonnaise and 1 tablespoon of apple cider vinegar. Also gather 1 tablespoon of Dijon mustard, 1/2 of a finely chopped white onion, 1 stalk of celery finely chopped, 1 teaspoon of celery salt, 1 tablespoon of dill weed and salt and pepper to taste.
Cook the potatoes in a large pot, covering them with water and bringing them to a roiling boil over a high heat. When the water boils, reduce the heat to a medium-low and let simmer until the potatoes are cooked through and firm, which takes 20 minutes. When ready, remove the potatoes from water and cut them into chunks.
Set the potatoes aside and in another bowl, stir together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard and onion. Also add the celery, celery salt and salt and pepper until the mixture is homogeneous. Place the potatoes and eggs in the salad bowl and sprinkle it with the dill seasoning. Pour the dressing over the eggs and potatoes and mix lightly. Refrigerate to serve cold.