… potato. Let’s call the no-carb obsession off.
The humble spud has had a bad rap recently. I’m interested to know how much sales have fallen in the past few years as the kale and activated nut movement has grown, she says slightly tongue in cheek.
I’ve always been one for using what I have and when the local food co-op provided me with stunning little red skinned potatoes, I knew I had to do something with them for my next school Garden to Table class. So I mixed them with some co-op onions and fresh herbs from the garden to come up with this lovely little caramelised onion and potato salad. Don’t stress to much about vegetable quantities, use what you have.
What you’ll need
Splash of olive oil
400g onions (red onions will give you a sweeter flavour)
1 Tablespoon brown sugar (or apply syrup)
1 Tablespoon vinegar (we used apple cider vinegar, but any vinegar will be fine)
1.5kg baby waxy potatoes
Big handful or two of baby spinach or silver beet
3 spring onions
3 Tablespoons mint
3 Tablespoons parsley
3-400gm Greek yoghurt
Lemon
Salt
Freshly ground black pepper
What to do
Peel the onions, chop them in half and slice (do not dice).Heat a hearty splash of oil in a frypan or saucepan, over a medium heat. Cook the onions, stirring, for 20-30 minutes until they are soft and begin to turn golden. Add the sugar and vinegar and cook for another two or three minutes. Remove onion from the pan and set aside to cool.
If using silver beet, remove stems, roll and chop. Set aside.
Chop each potato into eight or ten pieces (depending on the size of the potato) – you want potato pieces to be of a similar size. Put them into a large saucepan, cover with cold water and sprinkle in a large pinch of salt. Bring water to the boil and cook until potatoes are cooked through (around 10 minutes). Put the silver beet in with the potatoes for the last minute or two. (If using baby spinach, do not cook it.)Drain the water from the potatoes and set them aside to cool.
Finely chop the spring onions, mint and parsley. Combine with the yoghurt. Add a squeeze of lemon juice, salt and pepper. Taste and adjust seasonings as required.
Add the onions to the potatoes
Mix in the yoghurt dressing. If using baby spinach, add in now. Mix together and serve.This recipe is lovely on its own, as a lunch or alongside any protein. Garnished above with fried shallots.
Caramelised onion and potato salad
Ingredients
Splash of olive oil
400g onions (red onions will give you a sweeter flavour)
1 Tablespoon brown sugar (or apply syrup)
1 Tablespoon vinegar (we used apple cider vinegar, but any vinegar will be fine)
1.5kg baby waxy potatoes
Big handful or two of baby spinach or silver beet
3 spring onions
3 Tablespoons mint
3 Tablespoons parsley
3-400gm Greek yoghurt
Lemon
Salt
Freshly ground black pepper
Directions
1. Peel the onions, chop them in half and slice (do not dice).
2. Heat the oil in a frypan or saucepan, over a medium heat. Cook the onions, stirring, for 20-30 minutes until they are soft and begin to go golden. Add the sugar and vinegar and cook for another two or three minutes. Remove from the pan and set aside to cool.
3. If using silver beet, remove stems, roll and chop. Set aside.
4. Chop each potato into eight or ten pieces (depending on the size of the potato) – you want potato pieces to be of a similar size. Put them into a large saucepan, cover with cold water and sprinkle in a large pinch of salt. Bring water to the boil and cook until potatoes are cooked through (around 10 minutes). Put the silver beet in with the potatoes for the last minute or two. (If using baby spinach, do not cook it.)
5. Drain the water from the potatoes and set them aside to cool.
6. Finely chop the spring onions, mint and parsley. Combine with the yoghurt. Add a squeeze of lemon juice, salt and pepper. Taste and adjust seasonings as required.
7. Add the onions to the potatoes, then add in the yoghurt dressing. If using baby spinach, add in now. Mix together and serve.
the underground baker 