Irish Pub Salad Hard Boiled (Printable)
A vibrant salad featuring mixed greens, hard-boiled eggs, cheddar, and tangy mustard vinaigrette.
# What You'll Need:
→ Salad Base
01 - 6 cups mixed salad greens (romaine, butter lettuce, and arugula)
02 - 1 cup cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 cup cucumber, sliced
05 - 1 cup cooked baby potatoes, halved
06 - 4 hard-boiled eggs, peeled and quartered
07 - 4 oz Irish cheddar cheese, cubed
08 - 1/2 cup pickled beets, sliced (optional)
→ Mustard Vinaigrette
09 - 3 tbsp extra virgin olive oil
10 - 1 1/2 tbsp apple cider vinegar
11 - 1 tbsp wholegrain mustard
12 - 1 tsp honey
13 - 1/4 tsp salt
14 - 1/4 tsp freshly ground black pepper
# 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. Cool under cold running water, peel, and quarter.
02 - Boil baby potatoes in salted water until fork-tender, approximately 10 minutes. Drain, cool completely, and cut in half.
03 - In a large bowl, combine mixed salad greens, cherry tomatoes, red onion, cucumber, and cooled baby potatoes.
04 - In a small bowl, whisk together olive oil, apple cider vinegar, wholegrain mustard, honey, salt, and black pepper until fully emulsified.
05 - Drizzle the mustard vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.
06 - Arrange hard-boiled eggs, cheddar cheese cubes, and pickled beets on top of the dressed salad. Serve immediately with additional black pepper if desired.
# Expert Tips:
01 -
- The combination of warm potatoes and crisp greens creates this incredible temperature contrast that keeps every bite interesting
- Its hearty enough to stand alone as a meal but light enough that you wont need a nap afterward
02 -
- Dress the salad right before serving or the greens will wilt and lose that satisfying crunch
- Warm potatoes make all the difference in the world cold ones just sit there like an afterthought
03 -
- Let the vinaigrette sit for 10 minutes before using to let the mustard seeds soften and release their flavor
- Room temperature eggs slice cleaner and hold their shape better than cold ones