Irish Pub Salad Hard-Boiled Eggs (Printable)
A hearty salad featuring mixed greens, hard-boiled eggs, Irish cheddar, and tangy mustard vinaigrette.
# What You Need:
→ Salad Base
01 - 6 cups mixed salad greens (romaine, butter lettuce, arugula)
02 - 1 cup cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 cup cucumber, sliced
05 - 1 cup cooked baby potatoes, halved
06 - 4 hard-boiled eggs, peeled and quartered
07 - 4 oz Irish cheddar cheese, cubed
08 - 1/2 cup pickled beets, sliced (optional)
→ Mustard Vinaigrette
09 - 3 tbsp extra virgin olive oil
10 - 1 1/2 tbsp apple cider vinegar
11 - 1 tbsp wholegrain mustard
12 - 1 tsp honey
13 - 1/4 tsp salt
14 - 1/4 tsp freshly ground black pepper
# How to Make It:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes. Cool under cold running water, peel, and quarter.
02 - Boil baby potatoes in salted water until fork-tender, approximately 10 minutes. Drain, cool thoroughly, and cut in half.
03 - In a large serving bowl, combine mixed salad greens, cherry tomatoes, sliced red onion, cucumber, and cooked baby potatoes. Toss gently to distribute evenly.
04 - In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, wholegrain mustard, honey, salt, and pepper until fully emulsified and smooth.
05 - Drizzle the mustard vinaigrette over the salad mixture. Toss gently to coat all ingredients evenly without damaging the greens.
06 - Top the dressed salad with quartered hard-boiled eggs, Irish cheddar cheese cubes, and pickled beets if desired. Garnish with additional freshly ground black pepper.
# Expert Suggestions:
01 -
- Its the perfect balance of indulgent and fresh, like a salad that doesnt make you miss the heavy stuff
- The mustard vinaigrette ties everything together with a zesty kick that keeps you coming back for bite after bite
02 -
- The salad wilts quickly once dressed, so wait until the last minute to add the vinaigrette if youre not serving immediately
- Room temperature eggs taste better than cold ones, so let them sit out while you prep everything else
03 -
- Toast the cheddar cubes in a dry pan for two minutes before adding them to the salad
- The vinaigrette keeps for a week in the fridge, so make double and use it on other salads