Crispy Smashed Potato Salad with Feta and Dill

Name: Crispy Smashed Potato Salad with Feta and Dill
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 750 g baby potatoes; 1 red onion, thinly sliced; 1/2 bunch dill, finely chopped; 100 g feta, crumbled; 3 tbsp red or white wine vinegar; 4 tbsp olive oil; 2 tbsp extra-virgin olive oil; 2 tsp Dijon mustard; 1 tsp caster sugar

This smashed potato salad combines crispy roasted baby potatoes with tangy pickled red onion, creamy feta, and plenty of fresh dill. It is a bright, satisfying side dish that works just as well for weeknight dinners as it does for picnics and holiday tables.

Servings4 Portions

Prep Time10 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

baby potatoes
750 g
red onion, thinly sliced
1
dill, finely chopped
0.5 bunch
feta, crumbled
100 g
red or white wine vinegar
3 tbsp
olive oil
4 tbsp
extra-virgin olive oil
2 tbsp
Dijon mustard
2 tsp
caster sugar
1 tsp

Step-by-Step Instructions

Make the quick-pickled onion: place the sliced red onion in a small non-metallic bowl. Add the wine vinegar, sugar, a pinch of salt, and 2 tbsp boiling water. Stir until the sugar dissolves, then cover and let sit for at least 30 minutes.

Boil the potatoes in a large pan of salted water for 15 to 20 minutes, or until tender enough to pierce easily with a knife. Drain well. Meanwhile, heat the oven to 220C/200C fan/gas 7 and lightly oil a roasting tray.

Spread the drained potatoes on the tray in a single layer. Gently press each one with the base of a glass, ramekin, or spatula until flattened but still intact. Drizzle with the olive oil, season well, and roast for 20 to 25 minutes until golden and crisp around the edges.

Lift the onions from the pickling liquid and set them aside, reserving the liquid. Whisk the extra-virgin olive oil, Dijon mustard, and most of the chopped dill into the reserved liquid to make the dressing.

Transfer the hot smashed potatoes to a serving platter. Scatter over the feta and pickled onions, then spoon over the dressing. Finish with the remaining dill and serve warm or at room temperature.