Recipe by: Christine Lee

Source: Cool Food by Murdoch Books

Serves: 6 – 8


  • Oil, for cooking
  • 6 red onions, thinly sliced
  • 1 kg potatoes, peeled and cut into pieces, and boiled
  • 4 rashers streaky bacon, chopped
  • 30 grams/2/3 cup chives, chopped
  • 250 grams/1 cup mayonnaise
  • 1 tbsp Dijon mustard
  • Juice of 1 lemon
  • 2 tbsp sour cream


  • Heat 2 tbsp of oil in a large, heavy-based saucepan.
  • Add onion and cook over low heat for 40 minutes, or until soft and caramelised.
  • Cook bacon until crisp.
  • Put potato, onion and chives in a large bowl and mix well.
  • Put mayonnaise, mustard, lemon juice and sour cream in a separate bowl and whisk well.
  • Pour dressing over salad and add bacon.
  • Toss to mix.



For a halal version, replace the bacon with turkey bacon.


Download PDF version here: caramelised-potato-and-onion-salad