Dinner

Smashed Potato Salad with Feta, Dill, and Pickled Red Onion Recipe

ByHailey Reed January 17, 2026January 17, 2026

Introduction

This smashed potato, dill, feta, and pickled red onion salad is a delightful mix of textures and flavors. Crispy yet tender potatoes combine with tangy pickled onions and creamy feta for a fresh, vibrant dish that’s perfect as a side or a light lunch.

The dish is a white oval plate filled with smashed golden-brown roasted potatoes forming the base layer, topped with thin, bright pink pickled onions scattered evenly. White crumbled cheese is sprinkled across the top, adding texture and contrast. Fresh green dill sprigs are scattered around, giving a fresh look. Two glossy green serving utensils lie casually on the right side of the plate. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 red onion, finely sliced
3 tbsp red or white wine vinegar
1 tsp caster sugar
750g Morrisons Market Street 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

Step 1: Place the sliced red onion in a small, non-metallic bowl. Add the vinegar, caster sugar, a pinch of salt, and 2 tablespoons of boiling water. Cover the bowl and allow the onions to pickle for at least 30 minutes.
Step 2: Meanwhile, cook the baby potatoes in boiling salted water for 15-20 minutes, or until a knife can easily pierce them. Drain the potatoes thoroughly.
Step 3: Preheat the oven to 220°C (200°C fan/gas mark 7). Lightly oil a roasting tray. Arrange the potatoes in a single layer on the tray.
Step 4: Using the base of a glass, ramekin, or spatula, gently press down on each potato to flatten or “smash” it slightly without breaking it apart.
Step 5: Drizzle the smashed potatoes with 4 tablespoons of olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes until the edges are golden and crisp.
Step 6: Drain the pickled onions, reserving the pickling liquid. In a small bowl, whisk together the reserved liquid, extra virgin olive oil, Dijon mustard, and most of the chopped dill to create the dressing.
Step 7: Transfer the roasted potatoes to a serving platter. Sprinkle the crumbled feta over the top, pour the dressing evenly, then scatter with the remaining dill and the pickled onions.

Tips & Variations

Use baby potatoes of similar size for even cooking and smashing.
For extra flavor, add a sprinkle of smoked paprika or chili flakes before roasting.
Swap dill for fresh parsley or chives if preferred, or mix herbs for a different twist.
Try using shallots instead of red onion for a milder pickle.
Serve this salad warm or at room temperature for the best texture and flavor.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Reheat the potatoes gently in the oven to restore crispiness, then add the feta, dressing, and onions fresh before serving.

How to Serve

The image shows a dish of smashed roasted baby potatoes as the first layer, golden brown and crispy on the edges, covering most of a white oval plate. On top of the potatoes, there are thin slices of bright pink pickled onions scattered evenly, adding a pop of color. White crumbled feta cheese is sprinkled generously over the onions and potatoes, contrasting sharply with the other colors. Small sprigs of fresh green dill are placed around the plate, providing a fresh look. Two turquoise serving utensils rest on the right side of the plate. The plate is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, waxy potatoes like baby new potatoes or fingerlings work best because they hold their shape and crisp up nicely when smashed and roasted.

How long should I pickle the onions for?

The onions should pickle for at least 30 minutes to develop a tangy flavor, but they can be left for a few hours or even overnight for a stronger taste.