Irish Pub Salad with Eggs (Printable)

Hearty salad combining crisp greens, boiled eggs, sharp cheddar, and a tangy mustard vinaigrette dressing.

# What You Need:

→ Salad Base

01 - 4 large eggs
02 - 4 cups mixed salad greens (romaine, arugula, butter lettuce)
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, sliced
05 - 1/2 red onion, thinly sliced
06 - 1 cup cooked baby potatoes, halved
07 - 1/2 cup sharp Irish cheddar cheese, cubed or shredded
08 - 1/4 cup pickled beets, sliced

→ Mustard Vinaigrette

09 - 3 tbsp extra virgin olive oil
10 - 1 tbsp apple cider vinegar
11 - 1 tsp Dijon mustard
12 - 1 tsp whole-grain mustard
13 - 1 tsp honey
14 - Salt and freshly ground black pepper to taste

→ Garnish

15 - 2 tbsp fresh chives or parsley, chopped

# How to Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then cover the pan, remove from heat, and let stand for 10 minutes. Transfer eggs to an ice bath to cool completely, then peel and halve.
02 - In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, whole-grain mustard, honey, salt, and pepper until emulsified and smooth.
03 - Arrange mixed salad greens on a large serving platter or individual plates. Distribute cherry tomatoes, cucumber slices, red onion, baby potatoes, Irish cheddar, and pickled beets evenly over the greens.
04 - Nestle halved hard-boiled eggs throughout the salad. Drizzle mustard vinaigrette generously over the entire salad just before serving. Sprinkle with chopped fresh chives or parsley.

# Expert Suggestions:

01 -
  • The combination of warm potatoes and cold vegetables creates this incredible texture contrast
  • Homemade vinaigrette with two mustards hits that perfect tangy savory balance that keeps you coming back for another bite
02 -
  • Cold potatoes can make the salad feel heavy, so let them come to room temperature before adding
  • The vinaigrette keeps for a week in the fridge but bring it to room temperature and whisk before using
03 -
  • Dry your salad greens thoroughly after washing so the vinaigrette actually coats them instead of sliding off
  • If your onions are too sharp, soak the sliced rings in ice water for 10 minutes then pat dry

Return