Irish Pub Salad Hard Boiled (Printable Version)

A vibrant salad of mixed greens, eggs, cheddar, potatoes, and mustard vinaigrette with fresh herbs.

# What You Need:

→ Salad Components

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
08 - 1/4 cup pickled beets, sliced

→ Mustard Vinaigrette

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

→ Garnish

15 - 2 tablespoons fresh chives or parsley, chopped

# 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. Transfer eggs to an ice bath, then peel and halve.
02 - In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, whole-grain mustard, honey, salt, and pepper until emulsified.
03 - Arrange mixed salad greens on a large serving platter or individual plates. Distribute evenly to create a bed for toppings.
04 - Top greens with cherry tomatoes, cucumber slices, red onion, cooked baby potatoes, sharp cheddar cheese cubes, and pickled beets if desired.
05 - Nestle the halved hard-boiled eggs into the salad, distributing evenly among servings.
06 - Drizzle mustard vinaigrette over salad just before serving. Sprinkle with chopped fresh chives or parsley as final garnish.

# Expert Tips:

01 -
  • Its satisfying enough for dinner but wont leave you feeling heavy like pub food often does
  • The mustard vinaigrette cuts through the rich ingredients and keeps everything bright and fresh
02 -
  • The dressing can be made up to three days ahead and kept in the refrigerator, just bring it to room temperature before using
  • Cook the potatoes and eggs beforehand and this salad comes together in under five minutes
03 -
  • Dry your washed greens thoroughly or the dressing slides right off instead of coating the leaves
  • Let the potatoes cool completely before adding them or they will wilt the greens underneath

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