
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.
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.
For the best texture, let the boiled potatoes steam dry for a few minutes before smashing so they roast up crisp. You can swap feta for goat cheese, and the pickled onions can be made a day ahead and chilled. Leftovers keep well in the refrigerator for up to 2 days, though the potatoes will soften slightly.




