Food & Drinks

What are we eating today? Salad with onion, baby potatoes and broad beans

In this salad we bring an old-school ingredient to the modern atmosphere: pearl onions from a glass jar. Because although we can hardly imagine silver onion from ox sausage, these flavor bombs also do very well in a fresh salad with baby potatoes, cucumber, broad beans and a dressing of pickled lemon.

By: Winnie Verswijvel from


For 1 salad

  • Quite a handful of spinach
  • 1/4 cucumber, sliced
  • 5 baby potatoes, halved
  • 10 silver onions (from a jar)
  • 2 tablespoons broad beans (fresh or thawed from the freezer)
  • 1 tablespoon of dill, finely chopped
  • Pepper from the mill
  • salt

For the dressing of salted lemon

  • The zest of 1 pickled lemon, roughly chopped
  • Large tablespoon of yogurt
  • A splash of fresh whipped cream
  • Pinch of salt


This salad is a great, quick lunch or a delicious side dish with a piece of meat or fish.

Pickled lemons can be found in Turkish or Moroccan stores. Usually they are used in Arabic recipes (like in these stuffed aubergines with almonds, parsley and pickled lemon), but we use them here to make a creamy dressing. And we can guarantee you: that combo of sour, salty and creamy is addictively delicious.

What are we eating today? Salad with onion, baby potatoes and broad beans
Salad with onion, baby potatoes and broad beans. | Photo: Culy

This is how you make the salad with silver onion, baby potatoes and broad beans

Boil (or steam) the baby potatoes in salted cooking water for 10 to 15 minutes. Drain.

Make the dressing of pickled lemon by mixing all the ingredients with the hand blender. Taste and add salt as desired.

Arrange the spinach, cucumber, baby potatoes, pearl onions and broad beans on a plate. Season with fresh pepper.

Divide the dressing in a heaped teaspoon between the rest of the salad.


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