Irish Pub Salad Hard Eggs (Printable Version)
A colorful blend of greens, boiled eggs, cheddar, and a tangy mustard dressing with Irish flair.
# 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
# Directions:
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 thoroughly, cool, and cut in half.
03 - In a large mixing bowl, combine salad greens, cherry tomatoes, red onion, cucumber, and cooled 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 black pepper until fully emulsified and thickened.
05 - Drizzle the prepared vinaigrette over the salad mixture. Toss gently using salad spoons to coat all components evenly without damaging delicate greens.
06 - Arrange hard-boiled egg quarters and cheddar cheese cubes on top of the dressed salad. Add pickled beets if using. Serve immediately with additional freshly ground black pepper if desired.
# Expert Tips:
01 -
- It transforms simple ingredients into something surprisingly satisfying and complete
- The mustard vinaigrette ties everything together with just the right tangy punch
02 -
- The potatoes should be slightly warm when they hit the salad, not cold from the fridge
- Dont dress the salad more than 15 minutes before serving or everything will get soggy
03 -
- Buy the best Irish cheddar you can find, it makes all the difference
- Taste a leaf of your greens before dressing, some mixes are more bitter than others