Save to Pinterest This Irish-inspired salad showcases a blend of crisp mixed greens, ripe cherry tomatoes, cucumbers, and tender boiled baby potatoes. Creamy hard-boiled eggs and rich Irish cheddar cheese add depth and protein, while a zesty mustard vinaigrette ties all flavors together. The optional pickled beets lend a tangy contrast, creating layers of texture and taste. It's a fresh, colorful, and satisfying dish perfect for a quick meal or light lunch, embodying classic pub flavors with easy preparation.
My first encounter with an Irish pub salad was actually in a tiny pub in County Cork, where the bartender insisted I try something beyond the usual soda bread and stew. It was this glorious heap of greens and eggs that somehow felt substantial enough to stand alongside the heartiest pub fare. The combination of creamy cheddar and tangy beets surprised me, and I found myself craving that same vibrant punch when I got home. Now it is the salad I turn to when I want something fresh but still deeply satisfying.
Last St. Patrick's Day, I made this for friends who were expecting something heavy and traditional. Instead, they kept quiet while eating, then immediately asked for the recipe. It has become my go-to for gatherings where I want to serve something that feels special without hours of prep work.
Ingredients
- Mixed salad greens: The combination of romaine for crunch, butter lettuce for softness, and arugula for peppery bite creates perfect texture balance
- Cherry tomatoes: When halved, they release just enough juices to mingle with the dressing without making things soggy
- Red onion: Thin slices provide a sharp contrast that cuts through the rich cheddar and creamy eggs
- Cucumber: Adds freshness and a satisfying crunch in every forkful
- Baby potatoes: These transform it from a side salad into something that can stand alone as a meal
- Hard-boiled eggs: Protein-rich and creamy, they make the salad feel substantial and satisfying
- Irish cheddar: The sharp, nutty flavor of authentic Irish cheddar is non-negotiable here
- Pickled beets: Their earthy sweetness and vibrant color make this salad unforgettable
- Extra virgin olive oil: The foundation of a vinaigrette that clings beautifully to every leaf
- Apple cider vinegar: Adds brightness and tang that cuts through rich ingredients
- Wholegrain mustard: Provides texture and depth that smooth mustard cannot match
- Honey: Just enough to balance the acidity and bring everything together
- Salt and pepper: Essential to make all the flavors sing
Instructions
- Perfect those eggs:
- Place eggs in cold water, bring to a boil, then cover and let them sit off the heat for exactly 10 minutes before shocking them in ice water
- Prep the potatoes:
- Boil baby potatoes in salted water until a fork slides through easily, then halve them while they are still warm so they absorb flavor better
- Build your base:
- Combine all the greens, tomatoes, onion, cucumber, and potatoes in a large bowl, giving yourself plenty of room to toss later
- Whisk up magic:
- Mix olive oil, vinegar, mustard, honey, salt, and pepper until the mixture thickens slightly and turns cloudy
- Bring it together:
- Drizzle the dressing over the salad and toss gently with your hands, feeling for even coverage
- Arrange the stars:
- Top with quartered eggs, cubed cheddar, and beets arranged like little gems across the surface
- Finish with flair:
- Serve right away with an extra grind of black pepper on top
Save to Pinterest This salad has become the thing my sister requests most when she visits. We stand in the kitchen, assembling it together, and somehow the conversation always turns to memories of our travels.
Making It Your Own
The beauty of this salad is how it adapts to whatever you have on hand. Sometimes I swap in goat cheese when I cannot find good Irish cheddar, and it still works beautifully.
Timing Is Everything
I have learned through many slightly wilted salads that assembling everything at the last minute makes all the difference. The dressing goes on just before serving, never before.
Serving Suggestions
A slice of warm brown bread alongside this salad transforms it into a complete meal that feels like something you would find in a cozy pub corner.
- Grilled chicken makes it dinner-worthy
- Smoked salmon adds incredible depth
- A pint of stout on the side does not hurt either
Save to Pinterest Every time I make this salad, I am back in that small pub in Cork, where the bartender taught me that salads can be just as memorable as any hearty stew. Sláinte.
Recipe FAQs
- → How do you prepare the hard-boiled eggs for the salad?
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Boil eggs in water for 10 minutes, then cool them under cold water, peel, and quarter for topping.
- → Can I substitute Irish cheddar with other cheeses?
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Aged sharp cheddar works well as a substitute, providing a similar sharp and creamy flavor profile.
- → What is the role of the mustard vinaigrette in this salad?
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The mustard vinaigrette adds a zesty tang and balances the richness of the eggs and cheese with acidity and spice.
- → Are pickled beets necessary for this salad?
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Pickled beets are optional; they bring a sweet and tangy note but can be omitted according to preference.
- → What sides complement this hearty salad well?
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Crusty brown bread pairs perfectly, enhancing the meal with a traditional texture and flavor contrast.
