Smashed Potato, Dill, Feta & Pickled Red Onion Salad Recipe

Introduction

This smashed potato, dill, feta, and pickled red onion salad is a delightful combination of crispy, tangy, and creamy flavors. Perfect as a vibrant side dish or a light lunch, it’s simple to prepare and packed with fresh ingredients.

Ingredients

• 1 red onion, finely sliced
• 3 tbsp red or white wine vinegar
• 1 tsp caster sugar
• 750g baby potatoes
• 4 tbsp olive oil, plus a little extra for the baking tray
• 2 tbsp extra virgin olive oil
• 2 tsp Dijon mustard
• ½ small bunch of dill, finely chopped
• 100g feta, crumbled

Instructions

1. Step 1: Place the sliced red onion in a small, non-metallic bowl. Add the vinegar, sugar, a pinch of salt, and 2 tbsp boiling water. Cover and set aside to pickle for at least 30 minutes.
2. Step 2: Boil the potatoes in salted water for 15-20 minutes until tender when pierced with a knife. Drain well.
3. Step 3: Preheat the oven to 220°C (200°C fan)/gas mark 7. Lightly oil a roasting tray. Spread the potatoes in a single layer, then gently press each potato down using the oiled base of a glass, ramekin, or spatula to smash them slightly.
4. Step 4: Drizzle the smashed potatoes with 4 tbsp olive oil and season with salt and pepper. Roast for 20-25 minutes until golden and crispy around the edges.
5. Step 5: Drain the pickled onions, saving the pickling liquid. Whisk together the reserved liquid with the extra virgin olive oil, Dijon mustard, and most of the chopped dill to make a dressing.
6. Step 6: Transfer the roasted potatoes to a serving platter. Sprinkle with crumbled feta, drizzle with the dressing, and scatter over the remaining dill and pickled onions. Serve warm or at room temperature.

Tips & Variations

• For extra flavor, add a squeeze of lemon juice to the dressing before serving.
• Use baby Yukon Gold or new potatoes for a buttery texture.
• Try substituting the dill with fresh parsley or chives for a different herbaceous touch.
• Make the pickled onions ahead of time to deepen their flavor.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed the same day for crispiness, but you can reheat the potatoes gently in the oven before adding the feta and dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes for this recipe?

Fresh baby potatoes work best for smashing and roasting because of their texture. Frozen potatoes tend to be too soft and may not crisp up well.

How long do I need to pickle the red onions?

At least 30 minutes is needed for the onions to develop a tangy flavor, but you can leave them to pickle for a few hours or overnight to deepen the taste.

Smashed Potato, Dill, Feta & Pickled Red Onion Salad Recipe

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★★★★★

4.5 from 81 reviews

A vibrant and flavorful smashed baby potato salad featuring tangy pickled red onions, fresh dill, creamy feta, and a zesty mustard vinaigrette. Tender roasted potatoes are smashed and crisped in the oven then tossed with a delicate dressing and tasty toppings for a delicious and hearty salad perfect as a side or light meal.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pickled Red Onion

• 1 red onion, finely sliced
• 3 tbsp red or white wine vinegar
• 1 tsp caster sugar
• Pinch of salt
• 2 tbsp boiling water

Smashed Potatoes

• 750g baby potatoes
• Olive oil, for greasing the baking tray
• 4 tbsp olive oil, for drizzling
• Salt and freshly ground black pepper, to season

Dressing and Toppings

• 2 tbsp extra virgin olive oil
• 2 tsp Dijon mustard
• ½ small bunch of dill, finely chopped (about 2 tbsp)
• 100g feta cheese, crumbled

Instructions

1. Pickle the red onions: Place the finely sliced red onion into a small, non-metallic bowl. Add the vinegar, caster sugar, a pinch of salt, and 2 tablespoons of boiling water. Stir gently to combine. Cover the bowl and leave the onions to pickle for at least 30 minutes, allowing the flavors to meld and the onions to soften.
2. Cook the baby potatoes: Bring a large pan of salted water to a boil. Add the baby potatoes and cook for 15 to 20 minutes until tender when pierced with a knife. Drain the potatoes well to remove excess moisture.
3. Prepare the roasting tray and smash the potatoes: Preheat the oven to 220°C (200°C fan)/gas mark 7. Lightly oil a baking tray with olive oil. Spread the cooked potatoes out in a single layer on the tray. Using the oiled base of a glass, ramekin, or spatula, gently press down each potato until it’s flattened but still mostly intact.
4. Roast the smashed potatoes: Drizzle the 4 tablespoons of olive oil evenly over the potatoes. Season with salt and freshly ground black pepper to taste. Roast the potatoes in the preheated oven for 20 to 25 minutes, or until the potatoes are golden brown and crisp around the edges.
5. Make the dressing: Drain the pickled onions, reserving the pickling liquid. In a small bowl, whisk together the reserved pickling liquid, extra virgin olive oil, Dijon mustard, and most of the chopped dill to create a tangy, herbaceous dressing.
6. Assemble the salad: Transfer the crispy smashed potatoes to a serving platter. Crumble the feta cheese evenly over the potatoes. Pour the prepared dressing on top, ensuring the potatoes and feta are well coated. Scatter the remaining dill and the pickled red onions over the salad as the final touch.

Notes

• Use a non-metallic bowl for pickling onions to avoid any metallic taste.
• Ensure potatoes are cooked through by piercing with a knife; they should be tender before smashing.
• The smashing technique helps create crisp edges while keeping the inside soft and fluffy.
• You can substitute baby potatoes with small new potatoes if needed.
• For extra flavor, sprinkle some freshly cracked black pepper or chili flakes before roasting.

Keywords: smashed potato salad, baby potatoes, pickled red onion, feta cheese, dill, roasted potatoes, Mediterranean salad, vegetarian potato salad