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Smashed potato, dill, feta & pickled red onion salad

Smashed potato, dill, feta & pickled red onion salad in a serving bowl

Smashed potato, dill, feta & pickled red onion salad

Name: Smashed potato, dill, feta & pickled red onion salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
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

Good Food

Published: June 26, 2025 at 9:50 AM

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

plus pickling

A star rating of 5 out of 5.4 ratingsRate

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Baby potatoes are a perfect match for tangy feta – it works well as a side with grilled meat or fish

Egg-free

Gluten-free

Low sugar

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal358
fat22g
saturates6g
carbs30g
sugars5g

low
fibre4g
protein8g
salt0.94g

Method

step 1

Put the onion in a small, non-metallic bowl, and add the vinegar, sugar, a pinch of salt and 2 tbsp boiling water from the kettle. Cover and leave to pickle for at least 30 mins.
step 2

Cook the potatoes in a pan of boiling salted water for 15-20 mins until tender – a cutlery knife should be able to pierce them easily. Drain well. Heat the oven to 220C/200C fan/gas 7. Tip the potatoes into a roasting tray and press down using the oiled base of a glass, ramekin or spatula until the potatoes are squashed. Ensure the potatoes are in a single layer on the tray, then drizzle over the 4 tbsp olive oil and season. Roast for 20-25 mins until golden and crisp at the edges.
step 3

Drain the pickled onions, reserving the pickling liquid. Whisk the extra virgin olive oil, Dijon mustard and most of the dill into the reserved liquid. Tip the smashed potatoes onto a serving platter. Crumble over the feta and pour over the dressing. Scatter over the remaining dill and the pickled onions.

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A star rating of 5 out of 5.4 ratings

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