Salads · 25 min
Ranch Potato-Egg Salad with Cheese, Celery, Dill & Lemony Arugula
- 25 min
- 2–6 servings
- 569 kcal / serving
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.
Free on iPhone · servings scaled, grocery list written for you.
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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- 2 stickscelery
- ½ small bunchfresh dill
- ½lemon
- ¾ lbnew potatoes
- lemons
Dairy, eggs & chilled
- 4hard-cooked eggs, peeled
- ½ cupshredded cheese, Italian blend
Sauces, oils & condiments
- 80 mlranch dressing
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| celery | 2 sticks | 4 sticks | 6 sticks |
| fresh dill | ½ small bunch | 1 small bunch | 1 small bunch |
| hard-cooked eggs, peeled | 4 | 8 | 12 |
| lemon | ½ | 1 | 1 ½ |
| new potatoes | ¾ lb | 1 ½ lb | 2 ¼ lb |
| ranch dressing | 80 ml | 160 ml | 1 cup |
| shredded cheese, Italian blend | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the arugula, celery, and dill; dry or pat dry as needed.
- Boil the potatoes in salted water until a fork meets no resistance, then drain and rinse with cold water to cool.
- Separate the dill leaves from the stems, mince the leaves, and whisk them into the ranch with a pinch of salt.
- Add the chopped celery to the dill-ranch mixture and toss to coat.
- Roughly chop the hard-cooked eggs and fold them into the bowl along with the shredded cheese.
- Once the potatoes are cool, cut them into bite-size pieces and add to the bowl; stir gently to combine.
- Split the arugula onto plates, squeeze lemon over the greens, and drizzle with olive oil. Top with the potato-egg mix and serve.
- 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.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.