Irish Pub Salad Hard Boiled Eggs (Printable)
A flavorful, pub-inspired green salad with protein-rich hard-boiled eggs, sharp Irish cheddar, and tender baby potatoes.
# What You'll Need:
→ Salad Base
01 - 6 cups mixed salad greens (such as romaine, butter lettuce, or arugula)
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, sliced
04 - 1 small red onion, thinly sliced
05 - 1 cup shredded carrots
06 - 1/2 cup radishes, thinly sliced
→ Toppings
07 - 4 large eggs
08 - 1 cup sharp Irish cheddar cheese, diced or shredded
09 - 1 cup baby potatoes, cooked and halved
10 - 1/4 cup pickled onions (optional)
11 - 1/2 cup crusty bread, cut into cubes (optional)
→ Dressing
12 - 4 tablespoons extra-virgin olive oil
13 - 2 tablespoons apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
# How to Make It:
01 - Place 4 large eggs in a saucepan and cover with water. Bring to a boil over high heat, then reduce heat to low and simmer gently for 9 minutes. Immediately transfer the cooked eggs to an ice bath or cold water to cool completely. Once cooled, carefully peel the eggs and cut them into halves or quarters.
02 - Boil or steam 1 cup of baby potatoes until they are fork-tender, which typically takes about 10 minutes. Allow the potatoes to cool slightly, then halve them.
03 - In a large mixing bowl, combine 6 cups of mixed salad greens, 1 cup of halved cherry tomatoes, 1 cup of sliced cucumber, 1 small thinly sliced red onion, 1 cup of shredded carrots, and 1/2 cup of thinly sliced radishes. Gently toss to combine.
04 - In a small bowl, whisk together 4 tablespoons of extra-virgin olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until the mixture is well emulsified.
05 - Arrange the prepared salad mixture on a large platter or divide it among individual plates. Garnish evenly with the hard-boiled eggs, 1 cup of diced or shredded sharp Irish cheddar cheese, the cooked and halved baby potatoes, and 1/4 cup of pickled onions (if using). If desired, add 1/2 cup of crusty bread cubes.
06 - Drizzle generously with the prepared dressing just before serving to ensure optimal freshness and flavor.
# Expert Advice:
01 -
- You'll adore how this salad transforms simple ingredients into a truly satisfying meal that feels both wholesome and decadent.
- It's incredibly versatile, perfect for a light lunch, a hearty dinner, or even a beautiful starter when entertaining friends.
02 -
- Getting the eggs just right is key because overcooking them can lead to a sulfurous green ring, so timing and that ice bath are your best friends.
- Always allow the potatoes to cool before adding them to the greens otherwise you'll end up with wilted lettuce and a sad salad.
03 -
- For a richer flavor, toast your bread cubes in a pan with a little olive oil until golden brown before adding them to the salad.
- If prepping ahead, keep the dressed greens separate from the other toppings and the dressing itself, combining only just before serving to maintain freshness and prevent sogginess.