Irish Pub Salad with Hard Boiled Eggs (Printable Version)
A hearty Irish-inspired salad combining crisp greens, tangy pickles, sharp cheddar, and hard-boiled eggs in just 30 minutes.
# What You'll Need:
→ Salad Base
01 - 6 cups mixed salad greens (romaine, butter lettuce, watercress)
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, sliced
04 - 1/2 cup red onion, thinly sliced
05 - 1/2 cup pickled beets, sliced
06 - 1/2 cup pickles, sliced
07 - 1/2 cup cooked baby potatoes, halved
→ Protein & Cheese
08 - 4 large eggs
09 - 4 oz sharp Irish cheddar cheese, cubed
→ Dressing
10 - 1/4 cup mayonnaise
11 - 2 tablespoons sour cream
12 - 1 tablespoon whole-grain mustard
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon honey
15 - Salt and pepper to taste
# How to Make It:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and simmer for 9 minutes. Transfer eggs to ice water, cool completely, peel, and halve.
02 - Arrange mixed salad greens evenly on four individual plates or a large serving platter.
03 - Top the greens with cherry tomatoes, cucumber slices, red onion, pickled beets, pickles, and baby potatoes in an organized manner.
04 - Scatter cubed sharp Irish cheddar cheese evenly over the vegetable layer.
05 - Place halved hard-boiled eggs on top of each salad portion.
06 - In a small mixing bowl, whisk together mayonnaise, sour cream, whole-grain mustard, apple cider vinegar, honey, salt, and pepper until smooth and well combined.
07 - Drizzle the prepared dressing over the salad just before serving, or serve dressing on the side for individual preference.
# Expert Insights:
01 -
- Every bite offers a different combination of textures and flavors, making each forkful a little adventure for your taste buds.
- It transforms simple ingredients into something that feels special enough for guests but easy enough for a weeknight dinner.
02 -
- Never dress this salad until right before serving, as the greens will quickly wilt under the creamy dressing if left too long.
- Cooking the eggs and potatoes the night before and refrigerating them makes assembly incredibly quick when you're ready to serve.
03 -
- For the most beautiful eggs, start with week-old eggs rather than super fresh ones, as they'll peel more cleanly without tearing the whites.
- Adding a splash of white wine vinegar to the egg cooking water helps prevent cracks in the shells and makes peeling easier, a trick my grandmother swore by.