Irish Pub Salad Hard Boiled Eggs (Print Version)
Vibrant salad with mixed greens, hard-boiled eggs, cheddar, and tangy mustard vinaigrette.
# What You Need:
→ Salad Base
01 - 6 cups mixed salad greens (romaine, butter lettuce, 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
# Preparation Steps:
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, about 10 minutes. Drain, cool, and cut in half.
03 - In a large bowl, combine salad greens, cherry tomatoes, red onion, cucumber, and baby potatoes.
04 - In a small bowl, whisk together olive oil, apple cider vinegar, wholegrain mustard, honey, salt, and pepper until emulsified.
05 - Drizzle the vinaigrette over the salad and toss gently to coat.
06 - Arrange hard-boiled eggs, cheddar cheese cubes, and pickled beets (if using) on top of the salad. Serve immediately, garnished with freshly ground black pepper if desired.
# Expert Advice:
01 -
- The combination of warm baby potatoes and crisp fresh greens creates this incredible texture contrast that keeps every bite interesting
- Wholegrain mustard vinaigrette ties everything together with just the right amount of zing to cut through the rich cheese and eggs
02 -
- The trick to perfect hard-boiled eggs is removing them from heat immediately after boiling and letting them sit covered
- Tossing the salad with dressing before adding the eggs and cheese keeps those toppings looking pristine
03 -
- If preparing ahead, keep the dressing separate and toss just before serving
- Irish cheddar has a unique flavor profile worth seeking out, but a sharp aged cheddar works beautifully too