Irish Pub Salad Hard Boiled

The first time I encountered this salad was in a tiny pub in Cork, where the bartender insisted I try something beyond the usual soda bread. It arrived in a wooden bowl piled high with colors I didn't expect from Irish cuisine, and that first forkful changed everything about how I thought about pub food.

I started making this for friends who claimed they hated salads, watching skeptically as they went back for thirds. Theres something about the way the sharp cheddar cuts through the mustard vinaigrette that turns skeptics into converts, and now its the most requested dish at every gathering.

Ingredients

• Mixed salad greens: The combination of peppery arugula, buttery lettuce, and crisp romaine creates layers of texture that make each forkful different
• Hard-boiled eggs: These add protein and creaminess that ties all the sharp flavors together
• Irish cheddar: The sharp tang of authentic Irish cheddar is non-negotiable here regular cheddar just doesnt have the same bite
• Baby potatoes: Warm potatoes against cold greens is the secret that makes this feel substantial rather than just a bowl of vegetables
• Pickled beets: They add this brilliant pop of color and acidity that cuts through the rich cheese and eggs
• Wholegrain mustard: The seeds in this mustard create tiny bursts of flavor that transform simple vinaigrette into something memorable

Instructions

Cook your eggs perfectly:

Place eggs in cold water, bring to a boil, then cover and remove from heat for exactly 10 minutes before plunging into ice water

Prep the potatoes:

Boil baby potatoes in salted water until they surrender easily to a fork, then slice them while still warm so they absorb flavor better

Build your base:

Toss together the greens, tomatoes, onion, cucumber, and those warm potatoes in your largest bowl

Whisk the vinaigrette:

Combine olive oil, vinegar, mustard, honey, salt, and pepper until the mixture thickens slightly and turns cloudy

Bring it together:

Drizzle half the dressing over the greens and toss gently with your hands, feeling for that perfect light coating without drowning anything

Arrange the toppings:

Scatter the eggs, cheddar cubes, and beets across the top like youre decorating a cake rather than just dumping them in

Pin it

This salad became my go-to after a friend mentioned she could never find a pub salad that felt like a real meal. Now she makes it for her family every Sunday, and her kids actually fight over the last egg quarters.

Making It Your Own

The beauty of this salad is how it welcomes improvisation. Sometimes I add smoked salmon when I want something extra special, or swap in aged sharp cheddar when Irish cheddar isnt available. The template stays the same but the variations keep it interesting.

The Perfect Pub Atmosphere

Serve this with thick slices of crusty brown bread slathered in butter, and suddenly your kitchen feels like a cozy pub in Dublin. The bread soaks up any extra vinaigrette on the plate, which might be the best part of the whole experience.

Timing Everything Right

The trick is having those potatoes still slightly warm when they hit the greens, creating this beautiful steam that slightly wilts just the right leaves. Timing the eggs, potatoes, and dressing so everything comes together at the same moment takes practice but makes all the difference.

• Boil your eggs and potatoes first since they need time to cool slightly
• Whisk the dressing just before tossing so the oil and vinegar dont separate
• Have all your vegetables prepped and ready before you start cooking anything

Pin it

Theres something deeply satisfying about a salad that feels like a hug while still tasting fresh and vibrant. This one manages to be both comforting and exciting at the same time.

Recipe FAQs

→ How do I hard-boil eggs perfectly?

Place eggs in cold water, bring to a boil, then remove from heat and let stand covered for 10 minutes. Cool under cold water before peeling.

→ Can I substitute Irish cheddar with another cheese?

Aged sharp cheddar makes a good alternative if Irish cheddar is unavailable, maintaining a similar sharpness and texture.

→ What is the best way to prepare the baby potatoes for the salad?

Boil baby potatoes in salted water until fork-tender, about 10 minutes, then drain, cool, and halve before adding.

→ Is pickled beets necessary for the salad?

Pickled beets add authentic tang and color but can be omitted based on preference without affecting the overall flavor balance.

→ How should the mustard vinaigrette be mixed?

Whisk together olive oil, apple cider vinegar, wholegrain mustard, honey, salt, and pepper until emulsified for a smooth dressing.