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Let me tell you, the first time I made this Layered Dublin Salad, it wasn’t even for a holiday—it was a random Tuesday, I think. I’d stumbled on an old Irish cookbook at a flea market (you know the kind, soft pages, no pictures, just honest food), and tucked in the corner was a scribbled version of this beauty. Now, I’m not saying it changed my life… but it sure made that week’s leftovers a lot more exciting.

It’s crisp, colorful, and hearty, but not fussy. It’s got those old-fashioned Midwestern vibes—like the layered salads my Aunt Peggy used to bring to church potlucks—but with a wink of Irish charm thanks to the aged cheese and thyme-spiked dressing. Honestly? It’s the kind of dish that makes people lean in for seconds and ask for the recipe.

Why You’ll Love This Salad (Even If You Think You Don’t Like Salad)

It’s a looker — those layers are just so pretty in a glass bowl!
Make-ahead friendly — just cover and chill until you’re ready.
Full of flavor — sweet, savory, tangy, and just a little punch of spice.
Crowd-pleaser — even the picky eaters love it (trust me, I’ve tested).
A nod to Ireland — aged Irish cheese gives it a cozy, nutty twist.

A Quick Peek at the Ingredients (and Little Tips I’ve Learned)

Here’s what you’ll need to make this layered beauty sing:

1 head iceberg lettuce, chopped
Nothing fancy here—iceberg gives that satisfying crunch and structure. If you want to mix in some romaine for color, go ahead!
½ red onion, finely chopped
Adds zing and color. If raw onions are a bit much, soak them in cold water for 10 minutes to mellow them out.
4–5 hard-boiled eggs, chopped
Adds richness and substance. I usually go for five. More is more, right?
5 sweet peppers, diced
I like a mix of red, orange, and yellow for that rainbow effect. Bell peppers are perfect, but mini sweet peppers work great, too.
2 (12 oz) bags frozen peas, thawed
No need to cook them—just thaw and pat dry. They add a pop of sweetness and that classic “layered salad” vibe.
1½ cups aged Irish cheese, shredded or diced
Dubliner is my go-to—it’s sharp, nutty, and melts like a dream in your mouth. Cheddar works in a pinch, but Irish cheese really ties the whole thing together.

Let’s Talk About the Dressing

Here’s where things get a little bold—but in the best way:

¾ cup mayo – You want a creamy base. Hellmann’s or Duke’s, depending on your camp.
½ cup sweet relish – Trust me here. It gives that subtle tangy-sweet note without being too much.
1 tbsp spicy mustard – A little zip! I’ve used stone-ground mustard too—it’s great.
1 tsp dried thyme – Adds an herby layer that hints at something special.
2 tsp salt – Seems like a lot, but you’ve got a lot of veg to season.

Mix it all together in a bowl until smooth and spreadable.

Assembly: Stack It Like You Mean It

Now, this is the fun part. Grab your trifle dish (or any large glass bowl—just something see-through for the drama). You’re going to layer like this:

Lettuce – Firm foundation.
Red onion – Scatter it evenly.
Eggs – Tuck them in like little treasure pieces.
Peppers – Sprinkle that confetti!
Peas – Don’t be shy; pour them on.
Cheese – Let it snow, let it snow.

Then, dollop that creamy dressing over the top and spread it like frosting. You can garnish with a few extra egg slices or shredded cheese if you’re feeling fancy.

Important tip: Don’t toss until right before serving! The layers are part of the show.

Want to Shake Things Up?

You know I’m always tinkering in the kitchen. Here are some fun variations if you’re feeling adventurous:

Add bacon bits – Totally delicious, especially for meat-lovers.
Swap the mayo – Try Greek yogurt for a lighter take (though I say go full-on if it’s a party).
Add herbs – Fresh dill or chives take it in a slightly different direction.
Make it vegetarian Irish-style – Sub the eggs for chickpeas and go heavy on the cheese.

Storing & Reheating (Though It’s Best Cold!)

This salad is happiest when served cold. If you make it ahead, just cover tightly with plastic wrap and refrigerate. It keeps beautifully for 24 hours. After that, it starts to get a little soggy—but still tasty!

If you must toss it all together ahead of time (like for a picnic), just keep the dressing on the side and mix when you’re ready.

And leftovers? Keep them in an airtight container in the fridge for up to 2 days. Honestly, it makes a killer lunch.

Let’s Keep the Conversation Going

I’d love to know—have you made a version of a layered salad before? Do you do anything differently? Drop your thoughts in the comments, or send me a picture if you give this one a try. Recipes are meant to be shared, tweaked, and passed on—and this one’s too good not to.

‘Til next time,

Layered Dublin Salad

A beautifully layered salad full of color and crunch, topped with a creamy, tangy dressing—perfect for potlucks or holiday tables.

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Prep Time 10

Total Time 10

Course Salad, Side Dish

Cuisine American, Irish-Inspired

Ingredients

1 head iceberg lettuce chopped
1/2 red onion finely chopped
4-5 hard boiled eggs chopped
5 sweet peppers diced
2 bags frozen peas 12 oz each, thawed
1 ½ cups aged Irish cheese shredded or diced
3/4 cup mayonnaise
1/2 cup sweet relish
1 tablespoon spicy mustard
1 teaspoon dried thyme
2 teaspoons salt

Instructions

In a small bowl, whisk together mayo, sweet relish, spicy mustard, thyme, and salt until smooth.
In a large glass or trifle bowl, layer ingredients in this order: lettuce, red onion, chopped eggs, peppers, peas, and cheese.
Pour dressing over the top and spread evenly.
Do not toss. Chill until ready to serve, then gently mix if desired.

Notes

To keep it extra crisp, layer just before serving and keep dressing chilled.

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A Layered Dublin Salad That’ll Steal the Show at Any Table