Irish Pub Salad Hard Boiled Eggs

There's something so wonderfully satisfying about a hearty salad, especially one that feels like it has a story to tell. I remember sitting in a cozy little pub in Dingle, Ireland, years ago, and being utterly captivated by a vibrant plate that landed on the table next to me. It wasn't just leaves it was a full, robust meal bursting with color and texture. I immediately knew I had to recreate that feeling.

Bringing that Dingle memory home, I first experimented with this recipe on a crisp autumn afternoon. The leaves outside were turning fiery reds and oranges, and I wanted something that felt comforting but not heavy. My kitchen filled with the aroma of simmering eggs and just-boiled potatoes, a simple warmth that perfectly complemented the cool, fresh greens I was preparing. It quickly became a go-to for those transitional days when you crave both freshness and substance.

Ingredients

• Mixed Salad Greens: Choose a vibrant mix like romaine, butter lettuce, and arugula for a spectrum of textures and a fresh, peppery bite.
• Cherry Tomatoes: Halving these little gems releases their juicy sweetness, adding bright bursts of flavor to every forkful.
• Cucumber: Thinly sliced cucumber offers a cool, refreshing crunch that really brightens the entire salad.
• Red Onion: A small amount of thinly sliced red onion provides a sharp, piquant counterpoint to the richer ingredients.
• Shredded Carrots: They contribute both a lovely earthy sweetness and a beautiful pop of orange color.
• Radishes: Don't skip these for their delicate peppery kick and the striking pink rim they add to the plate.
• Large Eggs: Hard boiled, they are the creamy, protein-packed heart of this pub salad, essential for its satisfying quality.
• Sharp Irish Cheddar Cheese: This is where much of the authentic flavor comes from so choose a good quality, robust cheddar for the best experience.
• Cooked Baby Potatoes: These hearty additions make the salad a full meal, offering a comforting starchiness that’s unexpectedly delicious in a salad.
• Pickled Onions: If you can find them or make them, their tangy zing cuts through the richness beautifully, but they are optional.
• Crusty Bread Cubes: Toasted or fresh, these are for soaking up all the delicious dressing and adding a lovely chew.
• Extra-Virgin Olive Oil: The foundation of our simple dressing, lending a fruity, rich base.
• Apple Cider Vinegar: Provides the essential bright acidity that makes the dressing sing and balances the other flavors.
• Dijon Mustard: Not just for flavor, it helps emulsify the dressing, making it smooth and perfectly coating every leaf.
• Honey: Just a touch of honey mellows the vinegar and rounds out the dressing with a subtle sweetness.
• Salt & Black Pepper: These humble seasonings are crucial for bringing all the individual flavors into a harmonious whole.

Instructions

Prepare the Eggs:

Gently place your eggs into a saucepan and cover them with cool water, then bring it all to a rolling boil before reducing the heat to a gentle simmer for 9 minutes. Once done, plunge them into an ice bath to stop cooking, then peel carefully and slice into lovely halves or quarters.

Cook the Potatoes:

Boil or steam those baby potatoes until they're perfectly fork-tender, which usually takes about 10 minutes. Let them cool completely before cutting them in half, ready to join the rest of the salad.

Assemble the Base:

In your largest, most welcoming salad bowl, combine the crisp mixed greens, juicy cherry tomatoes, refreshing cucumber slices, thinly cut red onion, vibrant shredded carrots, and those pretty radishes. Give it a gentle toss.

Whisk the Dressing:

In a separate small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until it's beautifully emulsified and looks like liquid gold. This is where the magic happens.

Plate Your Salad:

Artfully arrange your prepared salad mixture onto a large platter or individual plates. Now, scatter the hard-boiled egg pieces, the rich cheddar, the tender baby potatoes, and those tangy pickled onions over the top, adding bread cubes if you're craving that extra crunch.

Dress and Serve:

Just before you bring it to the table, generously drizzle your homemade dressing over the entire masterpiece. Serve immediately and enjoy the cheers!

Save

One warm summer evening, I served this salad at a casual backyard gathering. The sun was setting, casting long shadows across the lawn, and laughter filled the air. Seeing everyone gathered around the table, sharing stories and digging into this simple yet satisfying dish, made me realize that some of the best meals aren't about fancy techniques, but about connection and good company. This salad became more than food it was a centerpiece for shared joy.

Choosing Your Greens Wisely

The type of greens you select can dramatically change the salad's character. While romaine offers a crisp bite, butter lettuce provides a tender smoothness, and arugula adds a peppery kick. I often use a blend because it creates a more dynamic texture and flavor profile, making each forkful interesting. Don't be afraid to mix and match based on what looks freshest at the market.

The Secret to Perfect Potatoes

For the baby potatoes, boiling them whole with their skins on helps them retain their shape and nutrients. Once they are fork-tender, draining them immediately and letting them air dry for a few minutes improves their texture. This slight cooling period also prevents them from steaming the other ingredients when mixed. They should be just firm enough to hold their shape, but soft enough to mash easily with a fork.

Making Your Dressing Sing

The dressing for this salad is wonderfully simple, but the quality of your ingredients really shines through. Using a good extra-virgin olive oil and a robust apple cider vinegar makes a noticeable difference. Taste it before drizzling and adjust the salt, pepper, or honey to your preference a perfectly balanced dressing elevates the entire dish. This is where you can truly make it your own.

• Don't be shy to taste the dressing as you go.
• If you don't have apple cider vinegar, white wine vinegar can be a good substitute.
• For an extra zing, a tiny squeeze of lemon juice can brighten everything up.

Save

This Irish Pub Salad is more than just a recipe it's an invitation to savor simple, hearty flavors and create your own lovely kitchen memories. Enjoy every vibrant, satisfying bite!

Recipe FAQs

→ What gives this salad its 'Irish Pub' character?

The "Irish Pub" character comes from key ingredients often found in traditional Irish fare, such as hard-boiled eggs, hearty root vegetables like potatoes and carrots, and sharp Irish cheddar cheese. It’s a substantial, satisfying mix reminiscent of a rustic pub meal.

→ Can I prepare parts of this salad in advance?

Absolutely! You can hard-boil the eggs and cook the baby potatoes a day or two ahead. The dressing can also be whisked together and stored in the refrigerator. Just assemble the salad and drizzle with dressing right before serving to keep the greens fresh.

→ Are there any good substitutions for Irish cheddar cheese?

Yes, if you can't find Irish cheddar, a good quality sharp or extra-sharp white cheddar will work well. Other firm, flavorful cheeses like Gruyère or an aged white English cheddar could also be delicious alternatives.

→ How can I make this salad a complete meal?

This salad is already quite hearty, but to make it even more substantial, consider adding crispy bacon bits, grilled chicken or salmon, or even some thinly sliced corned beef. The optional crusty bread cubes also add more sustenance.

→ Is this suitable for someone following a gluten-free diet?

Yes, this salad can easily be made gluten-free. Simply omit the optional crusty bread cubes, or ensure you use certified gluten-free bread. Always double-check cheese labels for any hidden gluten-containing ingredients, though most plain cheeses are naturally gluten-free.

→ What is the best way to store leftover salad?

If the salad has already been dressed, it’s best consumed immediately as the greens will wilt. If you have undressed components, store them separately in airtight containers in the refrigerator for 2-3 days. The dressing can be stored separately for up to a week.