Greens, Eggs and Ham Potato Salad

In a large saucepan, cook potatoes, covered, in enough boiling lightly salted water to cover for 8 to 10 minutes or until just tender. Drain well; cool slightly. (To cool quickly, spread potatoes on a baking sheet lined with parchment paper.)

Meanwhile, in a large bowl, combine mayonnaise, chives, vinegar, mustard, sugar and salt. Add ham and celery; stir until well combined. Add potatoes and eggs. Stir gently to combine. Chill, covered, for 4 to 24 hours. Before serving, gently stir in arugula.