Irish Pub Salad Hard Boiled Eggs

Rain lashed against the pub windows in Cork, and between pints we ordered this massive salad that looked like a garden had been overturned onto a plate. I watched the bartender assemble it behind the counter, eggs still warm from the morning's boil, potatoes glistening with butter, cheddar so sharp it made your cheeks tingle. It wasn't until I recreated it weeks later in my tiny apartment that I understood why something so simple could feel so comforting.

My roommate wandered in halfway through prep, eyeing the pot of bubbling eggs suspiciously. She'd never seen hard-boiled eggs in a salad that wasn't dressed with mayonnaise, but after one bite of that first batch she was hovering over the platter, sneaking extra cubes of cheddar when she thought I wasn't looking. Now it's the only thing she requests when we have people over for dinner.

Ingredients

• 4 large eggs: Room temperature eggs peel easier after their ice bath, and fresher eggs are actually harder to peel so use eggs that have sat in your fridge for a few days
• 4 cups mixed salad greens: I love the bite of arugula against the creamy eggs, but butter lettuce softens everything beautifully so grab whatever combination calls to you
• 1 cup cherry tomatoes: Let them come to room temperature while you prep everything else because cold tomatoes taste practically nothing
• 1 cup cucumber: English cucumbers have thinner skin and fewer seeds, making them perfect for salads without any fuss
• 1/2 red onion: Soak the thin slices in ice water for ten minutes if raw onion bites too much, it mellows the sharpness beautifully
• 1 cup cooked baby potatoes: I roast mine in olive oil and salt until they develop that golden skin, though boiled works if you are pressed for time
• 1/2 cup sharp Irish cheddar cheese: The sharpness is non-negotiable here, mild cheese disappears and you will wonder why you bothered
• 1/4 cup pickled beets: These are entirely optional but that pickled juice cutting through the rich yolk is worth seeking out
• 3 tbsp extra virgin olive oil: A decent olive oil makes the vinaigrette, but do not use your most expensive bottle because the mustard will overpower those delicate notes anyway
• 1 tbsp apple cider vinegar: White wine vinegar works in a pinch, but apple cider gives that little sweetness that plays so nicely against the sharp cheddar
• 1 tsp Dijon mustard: This emulsifies your dressing and gives it that proper vinaigrette body that coats every leaf
• 1 tsp whole-grain mustard: Those little mustard seeds burst between your teeth and add incredible texture to each forkful
• 1 tsp honey: Just enough to take the edge off the vinegar without making the dressing taste like honey mustard
• 2 tbsp fresh chives or parsley: Chives give you that mild onion flavor while parsley brightens everything, choose whichever looks freshest at the market

Instructions

Perfect your eggs:

Place eggs in a single layer at the bottom of your saucepan and cover with cold water by about an inch. Bring to a full rolling boil, then immediately slap on the lid, kill the heat, and set a timer for exactly ten minutes while you prepare your ice bath in a bowl nearby. Transfer the eggs to the ice bath and let them cool completely before peeling—the shock of cold water separates the membrane from the white making peeling almost effortless.

Whisk up the vinaigrette:

In a small bowl, pour in your olive oil, vinegar, both mustards, and honey. Whisk vigorously until the mixture thickens and turns opaque, which means it has emulsified and will coat your salad instead of pooling at the bottom of the bowl. Taste and adjust salt and pepper, keeping in mind that the cheddar and pickled beets will add saltiness too.

Build your base:

Spread your mixed greens across a large platter or divide among individual plates. Arrange the tomatoes, cucumber, onion slices, and those gorgeous golden potato halves across the greens like you are painting a picture—this salad deserves to look as good as it tastes.

Add the heart:

Cube or shred your cheddar and scatter it over the vegetables, then tuck those pickled beet slices in between the colors. Halve your perfectly boiled eggs and nestle them into the salad like little gems, letting the golden yolks catch the light.

Finish with flourish:

Drizzle about half your vinaigrette over the salad right at the table, watching it coat the potatoes and catch in the lettuce cups. Sprinkle those fresh herbs across the top like confetti and serve immediately while everything still has that beautiful contrast of warm and cold.

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My sister called me from her kitchen across the country, frustrated that her salads always tasted like an afterthought. I walked her through the vinaigrette ratios, listened to the whisk clinking against her glass bowl, and heard the silence when she took that first bite of eggs and sharp cheese together. She makes it every Sunday now and sends me photos of her variations, each one a little different but somehow exactly the same.

Making It Your Own

The beauty of this salad is how it welcomes improvisation while keeping its soul intact. Add crispy bacon pieces if you need something salty and crunchy, or tuck in smoked salmon for a brunch version that feels completely different but equally satisfying. Even swapping the cheddar for a crumbly blue cheese transforms it into something entirely new.

The Bread Situation

An Irish pub salad wants bread beside it, period. Soda bread with its slight sweetness and dense crumb soaks up that vinaigrette beautifully, or go with rye if you want something that stands up to the sharp cheddar. Just warm it slightly and maybe give it a quick rub with raw garlic if you are feeling adventurous.

Timing Everything Right

This salad teaches you the rhythm of a composed dish. Get your eggs going first because they need their ice bath time, whisk the vinaigrette while the potatoes roast or boil, and have all your vegetables prepped and arranged before you even think about cutting into those eggs. The final assembly should feel like a celebration, not a race against wilting greens.

• Set your table before you start cooking so you can serve immediately while those potatoes are still warm
• Keep extra vinaigrette at the table because people will want more once they taste it
• Make extra eggs if you are feeding a crowd—they disappear faster than you would believe

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This salad started as a way to use up whatever was in my crisper drawer, but it has become the thing I make when I want to feed people something that feels like a proper meal without turning on my oven. Hope it finds its way into your regular rotation too.

Recipe FAQs

→ How do you cook the eggs perfectly for this salad?

Place eggs in cold water, bring to a boil, cover, remove from heat and let sit for 10 minutes. Then cool in ice water before peeling.

→ Can other types of cheese be used instead of sharp cheddar?

Yes, you can substitute cheddar with feta or blue cheese for a different flavor profile that complements the salad.

→ What is the best way to prepare the mustard vinaigrette?

Whisk together olive oil, apple cider vinegar, Dijon and whole-grain mustard, honey, salt, and pepper until emulsified and well combined.

→ Are the potatoes cooked before adding to the salad?

Yes, baby potatoes should be cooked and halved before mixing them into the salad to ensure tenderness and flavor integration.

→ What are some optional garnishes to enhance the salad?

Fresh chives or parsley add a bright, herbal finish. For extra flavor, crispy bacon or smoked salmon can be added.

→ How can this dish be served for a more traditional Irish experience?

Serving with rye or soda bread on the side complements the salad and evokes traditional Irish pub meals.