Three Onion and Potato Salad

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Good food is, I think, about contrast in flavours, colours and textures. Sometimes this contrast can become conflict and taste is sacrificed in the cause of novelty. This salad is full of contrast – warm and cold, sharp and bland, red and white – which I think works well.


  • lb (700 g) very small new potatoes
  • 2 oz (50 g) butter
  • 2 medium red onions, thinly sliced
  • 2 medium white onions, thinly sliced
  • 2 spring onions
  • 1 small clove garlic
  • Sea salt and freshly ground black pepper
  • 2 teaspoons Dijon mustard
  • 2 teaspoons red wine vinegar
  • 6 tablespoons olive oil


    Melt the butter in an ovenproof dish and put in the cleaned potatoes. Bake in a hot oven, gas mark 7/425°F/220°C for 20–30 minutes until they are well browned.

    Meanwhile, put the onions into a wide bowl. Make a dressing by crushing the garlic in the salt and pepper, stirring in the mustard and then the vinegar and oil. Pour over the onions and leave to marinade. When the potatoes are cooked, add them immediately to the onions and serve at once.