Irish Pub Salad Hard Boiled Eggs

The first time I encountered a salad like this was in a tiny pub in Galway, where the bartender insisted salads could be just as hearty as a full Irish breakfast. I laughed, then took one bite and realized how perfectly the creamy eggs, sharp cheddar, and tangy dressing came together. Now it is my go-to when I want something satisfying but not heavy.

Last St. Patrick's Day, I made this for friends who were skeptical about a salad feeling festive enough. By the time they reached the bottom of their bowls, someone was already asking when I would make it again. Something about the colors and flavors just makes people happy.

Ingredients

• 6 cups mixed salad greens: The blend of romaine for crunch, butter lettuce for softness, and arugula for peppery bite creates perfect balance
• 1 cup cherry tomatoes: Halving them releases their juices and lets them mingle with the dressing
• 1 small red onion: Thinly sliced, it adds just enough sharpness without overwhelming
• 1 cup cucumber: Refreshing and cool, it balances the warm potatoes perfectly
• 1 cup cooked baby potatoes: These little gems make the salad feel substantial and satisfying
• 4 hard-boiled eggs: Creamy, rich, and absolutely essential to the pub salad experience
• 4 oz Irish cheddar cheese: Cubed so you get a burst of sharp, salty flavor in every forkful
• 1/2 cup pickled beets: Optional but they add gorgeous color and authentic tang
• 3 tbsp extra virgin olive oil: The foundation of a good vinaigrette
• 1 1/2 tbsp apple cider vinegar: Bright and fruity, it pairs beautifully with mustard
• 1 tbsp wholegrain mustard: This is what gives the dressing its distinctive Irish pub character
• 1 tsp honey: Just enough to mellow the acidity and bring everything together
• 1/4 tsp salt and pepper: Essential seasoning to make all flavors pop

Instructions

Perfect your eggs:

Place eggs in cold water, bring to a boil, then cover and remove from heat for exactly 10 minutes. Cool them under running water so they peel cleanly.

Prepare the potatoes:

Boil baby potatoes in salted water until tender when pierced with a fork, about 10 minutes. Let them cool slightly so they do not wilt the greens.

Build your base:

Toss together the salad greens, cherry tomatoes, red onion, cucumber, and cooled baby potatoes in a large bowl.

Whisk the vinaigrette:

Combine olive oil, apple cider vinegar, wholegrain mustard, honey, salt, and pepper. Whisk vigorously until thickened and emulsified.

Dress and assemble:

Drizzle the vinaigrette over the salad and toss gently to coat everything evenly.

Arrange the toppings:

Place quartered eggs, cheddar cubes, and pickled beets on top in a way that looks inviting and generous.

Serve and enjoy:

Offer additional freshly ground black pepper at the table and serve while the potatoes are still slightly warm.

Pin It

My partner usually claims not to like salads, but this one changed their mind completely. There is something about the combination of textures and flavors that feels indulgent rather than restrictive.

Making It Your Own

Sometimes I add crispy bacon bits or sliced smoked salmon when I want extra protein. The salad is forgiving and welcomes additions while still maintaining its character.

The Art of Timing

I have learned that assembling everything right before serving keeps the textures vibrant. The contrast between warm potatoes and cold, crisp ingredients is part of what makes this special.

Serving Suggestions

A slice of crusty brown bread alongside this salad turns it into a complete meal that feels like it came from a cozy Irish kitchen. The bread is perfect for soaking up any extra vinaigrette.

• Use room temperature eggs for easier peeling
• Let the vinaigrette sit for 10 minutes before dressing
• Add the cheese just before serving to keep it from drying out

Pin It

This salad has become my answer to days when I want comfort food without the heaviness. Hope it finds a regular place in your kitchen rotation too.

Recipe FAQs

→ How do I cook the hard-boiled eggs perfectly?

Place eggs in cold water and bring to a boil. Cover and remove from heat, letting stand for 10 minutes. Cool under cold water before peeling and quartering.

→ What greens work best in this salad?

A mix of romaine, butter lettuce, and arugula provides a balance of crispness and peppery flavor ideal for this dish.

→ Can I replace Irish cheddar with another cheese?

Aged sharp cheddar is a great substitute if Irish cheddar is unavailable, offering similar sharpness and texture.

→ Is the mustard vinaigrette difficult to make?

Not at all. Simply whisk extra virgin olive oil, apple cider vinegar, wholegrain mustard, honey, salt, and pepper until emulsified.

→ Can I add protein to make it more filling?

Yes, topping with sliced grilled chicken or smoked salmon enhances protein content and adds richness.

→ Are pickled beets necessary?

Pickled beets provide authentic flavor but can be omitted if you prefer a milder taste.