Description
This smashed potato salad combines tender roasted baby potatoes with tangy pickled red onions, crumbly feta cheese, and fresh dill. The roasted potatoes are smashed flat for a crispy texture yet soft interior, then dressed with a zesty mustard and dill vinaigrette, creating a vibrant and flavorful salad perfect for a light lunch or side dish.
Ingredients
Scale
Pickled Red Onions
- 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 Morrisons Market Street baby potatoes
- Olive oil for greasing baking tray
- 4 tbsp olive oil
- Salt and pepper, to season
Dressing & Toppings
- 2 tbsp extra virgin olive oil
- 2 tsp Dijon mustard
- ½ small bunch of dill, finely chopped
- 100g feta, crumbled
Instructions
- Pickle the Onions: Place the finely sliced red onion in a small, non-metallic bowl. Add the vinegar, caster sugar, a pinch of salt, and 2 tablespoons of boiling water. Stir gently to combine, then cover and leave to pickle for at least 30 minutes to develop a tangy flavor.
- Cook the Potatoes: In a pan, boil salted water and cook the baby potatoes for 15-20 minutes until tender, verified by piercing with a knife. Drain well once cooked.
- Prepare for Roasting: Preheat the oven to 220°C (200°C fan)/Gas mark 7. Lightly grease a roasting tray with olive oil. Place the cooked potatoes in a single layer on the tray.
- Smashed and Roast the Potatoes: Using the oiled base of a glass, ramekin, or spatula, press down on each potato to flatten gently. Drizzle over 4 tablespoons of olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes until the potatoes turn golden brown and crisp at the edges.
- Prepare the Dressing: Drain the pickled onions, keeping the pickling liquid. In a bowl, whisk together the extra virgin olive oil, Dijon mustard, chopped dill (reserve a little for garnish), and most of the reserved pickling liquid to create a vibrant dressing.
- Assemble the Salad: Transfer the roasted smashed potatoes onto a serving platter. Crumble the feta cheese evenly over the top. Pour the mustard and dill dressing over the potatoes and feta, then scatter the remaining dill and pickled onions on top to finish.
Notes
- Use baby potatoes for best texture—they hold together well when smashed.
- Pickling the onions for longer enhances their flavor but 30 minutes is sufficient for a quick tang.
- Ensure the potatoes are well coated in oil before roasting to get a crispy finish.
- This salad can be served warm or at room temperature.
- Substitute feta with a vegan cheese for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: smashed potato salad, pickled red onion, feta cheese salad, roasted potatoes, dill salad, Mediterranean salad, easy potato recipe, vegetarian salad
