Irish Pub Salad with Hard Boiled Eggs

The first time I made this Irish Pub Salad was after returning from a trip to Dublin, where I'd become enchanted with the hearty, unfussy food of local pubs. The combination of crisp vegetables with those perfectly boiled eggs and sharp cheese brought me straight back to a little corner establishment where the bartender insisted I try their house salad alongside my Guinness. Something about the simple preparation and robust ingredients makes this dish feel both special and comforting.

Last St. Patricks Day, I served this salad as a starter before my usual corned beef dinner, and my brother-in-law who claims to hate salads ended up going back for seconds. The kitchen fell quiet except for the sound of forks against plates as everyone discovered how the sharp cheddar perfectly balances the tangy dressing. Even my picky niece asked if she could take the leftover dressing home.

Ingredients

• Mixed greens: I prefer a combination of peppery arugula and sweet butter lettuce for the perfect balance of flavors.
• Irish cheddar cheese: Hunt down a good aged Irish cheddar if possible as its distinctive sharpness really makes this salad authentic.
• Baby potatoes: Leave the skins on for extra texture and nutrition, just be sure to scrub them thoroughly first.
• Hard-boiled eggs: The 9-minute cooking time gives you that perfect jammy yolk that adds incredible richness to the salad.
• Apple cider vinegar: Its subtle fruity tang works beautifully with the honey in the dressing, creating a more complex flavor than white vinegar would.

Instructions

Prepare the eggs:

Start with room temperature eggs if possible to prevent cracking when they hit the boiling water. You'll know they're perfectly done when the yolks are set but still slightly darker in the center.

Cook the potatoes:

Test them with a fork rather than timing precisely, as potato sizes vary greatly. They should offer just slight resistance when pierced.

Assemble the base:

Toss the greens and vegetables together gently with your hands rather than utensils to avoid bruising. The colors should look vibrant and fresh against each other.

Make the dressing:

Whisk with enthusiasm until you see the mixture become slightly cloudy and thickened. This emulsion is key to a dressing that coats each ingredient perfectly.

Arrange the platter:

Think about color distribution as you place the toppings over the greens. I like to nestle the egg halves around the edge and scatter the cheese throughout.

Dress at the last moment:

Pour the dressing in a thin stream over everything just before serving. This keeps the greens crisp and prevents soggy vegetables.

Save

One rainy Sunday, I made this salad while my husband was watching football, and he wandered into the kitchen asking what smelled so good, which I found amusing since salads arent typically aromatic. Turns out it was the combination of pungent cheese and the vinaigrette that drew him in. We ended up eating at the kitchen counter, discussing our upcoming trip to Ireland, using this salad as a sort of edible vision board for the meals we hoped to discover.

Make It A Meal

While this salad works beautifully as a starter, I often transform it into a complete dinner by adding extras. Sometimes I'll crumble crispy bacon or flake smoked salmon over the top for added protein. On particularly hungry evenings, I've been known to serve it with a side of brown soda bread slathered with Irish butter, creating a meal that satisfies even the heartiest appetites without feeling heavy.

Seasonal Adaptations

The beauty of this pub salad is how it adapts to whatever produce is at its peak. In summer, I add sliced ripe peaches and substitute the radishes with thinly sliced fennel for a lighter version. Come autumn, roasted cubes of butternut squash and thinly sliced apples make beautiful additions that complement the cheese perfectly. Winter calls for heartier elements, so I sometimes add roasted beets and switch to a grain base like farro instead of just greens.

Serving Suggestions

The presentation of this salad matters almost as much as its taste, especially if you're trying to impress guests with what is essentially a very simple dish. I like to serve it on a large wooden board or slate platter for that rustic pub feel, allowing people to help themselves family-style.

• Pour everyone a glass of crisp hard cider or Irish ale to complete the pub experience.
• Set out extra dressing on the side for those who like their salads with more zing.
• Warm the plates slightly before serving to take the chill off the refrigerated ingredients.

Save

This Irish Pub Salad has become my go-to when I want to serve something that feels both special and wholesome. Every time I make it, Im transported back to that Dublin pub where I first discovered that Irish food is so much more than stews and potatoes.

Recipe FAQs

→ How long do I boil the eggs for this salad?

Bring water to a boil, then simmer the eggs for 9 minutes for perfectly creamy centers. Transfer immediately to cold water and let cool before peeling and cutting.

→ Can I prepare this salad in advance?

Yes, you can prepare the greens, vegetables, and dressing separately up to 4 hours ahead. Hard-boil the eggs and cook potatoes a day in advance. Assemble and dress just before serving to keep greens crisp.

→ What's the best way to make the dressing?

Whisk together olive oil, apple cider vinegar, Dijon mustard, and honey until emulsified. The mustard and honey help bind the dressing together. Add salt and pepper to taste.

→ Is this salad naturally gluten-free?

Most ingredients are naturally gluten-free, but the optional bread croutons contain gluten. Simply omit them or use gluten-free bread cubes for a completely gluten-free version.

→ What cheese works best if I don't have Irish cheddar?

Any sharp, aged cheddar works wonderfully as a substitute. You can also use other hard cheeses like Gruyère or aged Gouda for different flavor profiles.

→ Can I add protein to make this more filling?

Absolutely. Crispy bacon, smoked salmon, or grilled chicken breast are excellent additions. The eggs already provide substantial protein, so additions are optional based on preference.