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