Moving on from Mealime? Start here ↗
Ranch Potato-Egg Salad with Cheese, Celery, Dill & Lemony Arugula, plated

Mealime recipe · lives on in MealPot

Ranch Potato-Egg Salad with Cheese, Celery, Dill & Lemony Arugula

  • 25 min
  • 2–6 servings
  • 569 kcal / serving
  • ★ 4.5 on Mealime

Creamy ranch-coated potato and egg salad folded with crisp celery, dill, and a light cheese kiss, then plated over lemony arugula. It comes together quickly for a satisfying weeknight main.

Add to MealPot

Free on iPhone · servings scaled, grocery list written for you.

Main-Course Salads

Ingredients

  • ½ (5 oz) pkgbaby arugula
  • 2 stickscelery
  • ½ small bunchfresh dill
  • 4hard-cooked eggs, peeled
  • ½lemon
  • ¾ lbnew potatoes
  • 80 mlranch dressing
  • ½ cupshredded cheese, Italian blend
  • lemons

From the pantry: extra virgin olive oil, salt

Cookware

chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon

Directions

  1. Rinse the arugula, celery, and dill; dry or pat dry as needed.
  2. Boil the potatoes in salted water until a fork meets no resistance, then drain and rinse with cold water to cool.
  3. Separate the dill leaves from the stems, mince the leaves, and whisk them into the ranch with a pinch of salt.
  4. Add the chopped celery to the dill-ranch mixture and toss to coat.
  5. Roughly chop the hard-cooked eggs and fold them into the bowl along with the shredded cheese.
  6. Once the potatoes are cool, cut them into bite-size pieces and add to the bowl; stir gently to combine.
  7. Split the arugula onto plates, squeeze lemon over the greens, and drizzle with olive oil. Top with the potato-egg mix and serve.
  8. If desired, you can chill the salad briefly to meld flavors or serve immediately as a light main or substantial side.

Two tips

  • Make-ahead: boil the potatoes and prep the vegetables up to the dressing step, then refrigerate until ready to finish.
  • Serving idea: use spinach or more arugula as a bed and drizzle with extra olive oil for a lighter greens base.

Nutrition per serving

Calories
569 kcal
Protein
22 g
Carbs
36 g
Fat
38 g
Fiber
5 g
Sodium
733 mg

Estimates from the recipe's published nutrition data; they change with the version you pick above.

PLAN THE WEEK

One of 1,676 Mealime recipes in MealPot.

Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.

Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.

THE WEEKLY EMAIL

Don’t think, just cook.

Five dinners every Friday morning: cook big at the weekend, coast midweek. One planning tip. A little less wondering what to cook.