I have a simple slender veggie cart on wheels which slips under my kitchen table.
Potatos need to be stored away from light. Onions stored in a dry place.
Onions in a drawer in the fridge because onions and spuds need to be kept separate--onions give off a gas that hastens the sprouting and spoilage of the taters-- and cold onions are less painful to slice or chop than those at room temp. The spuds go on a shelf in a small cabinet in which I also store grocery bags and spices. I access the cabinet multiple times a day so there's plenty of air circulation but also plenty of darkness. If there are a lot of spuds, I put them in a paper bag or one of those nonwoven reusable grocery bags. Not plastic, which is the worst thing for them.
