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Irish Layered Salad

Irish Layered SaladThis Irish salad has layers of beets, cucumbers, cooked potato slices, hard-boiled eggs, cheddar cheese, and green onions. The dressing has a sour cream and mustard base.

Makes 4 side salads or 2 dinner salads.



  • 1 large potato, peeled and sliced 1/4 inch thick
  • 1 small head red leaf or bibb lettuce
  • 1-15 oz can sliced beets
  • 1 Persian or English cucumber, sliced
  • 2 hard-boiled eggs, peeled and sliced
  • 2-3 green onions, sliced
  • 2 oz cheddar cheese, diced


  • 1/4 c sour cream
  • 1 Tbsp honey
  • 1 Tbsp prepared mustard
  • 1 tsp apple cider vinegar
  • 1/2 tsp sea salt (or to taste)
  • 1/4 tsp celery seed
  • 1/4 tsp black pepper


  1. Place the potato slices in a small saucepan and cover with water. Bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Drain and cool.
  2. Wash and tear the lettuce into bite-sized pieces. Dry in a spinner or wrap in toweling until dry.
  3. Rinse the beets and drain carefully.
  4. In a large salad bowl, place a layer of lettuce. Next add a layer of beets followed by a layer of cucumber and eggs. Add another layer of lettuce, followed by a layer of potatoes and green onions. Next add the cheese and a third layer of lettuce. Top with a little of each salad element remaining. Cover with plastic wrap and refrigerate until ready to serve.
  5. For the dressing: In a small bowl, whisk together all ingredients. Serve in a small bowl alongside the layered salad.

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