This smashed potato salad combines crispy roasted potatoes with tangy pickled red onions, fresh dill, and creamy feta cheese. The potatoes are boiled until tender, gently smashed, then roasted until golden and crisp, creating a satisfying base with plenty of texture.
The salad is finished with a bright dressing made from olive oil, mustard, and the reserved pickling liquid, which adds balance and sharpness. Served warm or at room temperature, this dish works beautifully as a side, a light lunch, or part of a shared table.
Equipment
- Large pot
- Colander
- Baking sheet or roasting tray
- Small bowl
- Whisk
- Serving platter
Ingredients
- 1½ lb baby or new potatoes
- 1 medium red onion, thinly sliced
- 3 tablespoons vinegar
- 1 teaspoon sugar
- Salt and black pepper, to taste
- 4 tablespoons olive oil
- 2 teaspoons Dijon mustard
- ¼ cup fresh dill, finely chopped (divided)
- 3½ oz feta cheese, crumbled
instructions
- Place the sliced red onion in a bowl with the vinegar, sugar, a pinch of salt, and 2 tablespoons of boiling water. Set aside to pickle while preparing the rest of the salad.
- Add the potatoes to a large pot of salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes.
- Preheat the oven to 425°F.
- Drain the potatoes and spread them on a baking sheet. Gently press each potato with the bottom of a glass or spatula until slightly flattened.
- Drizzle the potatoes with olive oil and season with salt and pepper.
- Roast for 20–25 minutes until crisp and golden at the edges.
- Drain the pickled onions, reserving the pickling liquid.
- In a small bowl, whisk the reserved pickling liquid with the Dijon mustard, olive oil, and most of the chopped dill to make the dressing.
- Transfer the roasted potatoes to a serving platter. Sprinkle with feta, drizzle with dressing, then scatter the pickled onions and remaining dill over the top.
- Serve warm or at room temperature.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Servings: 4–6
- Cuisine: Mediterranean-inspired
- Course: Salad/Side
How to store
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For best texture, store the dressing separately and assemble before serving.
- Reheat potatoes in the oven to restore crispness if needed.
what not to do
- Do not smash the potatoes too thin, or they will dry out.
- Don’t skip reserving the pickling liquid—it’s essential for the dressing.
- Avoid overdressing, which can soften the potatoes too quickly.
Tips & Variations
- Use apple cider vinegar for a softer tang.
- Add cherry tomatoes or cucumbers for extra freshness.
- Swap dill for parsley or mint if preferred.
- Use goat cheese instead of feta for a creamier finish.
- Add lemon zest to the dressing for brightness.
Approximate Nutrition
- Calories: ~300 kcal
- Protein: ~9 g
- Fat: ~20 g
- Carbohydrates: ~30 g
- Fiber: ~4 g
- Sugar: ~5 g
Smashed Potato Salad with Pickled Onion
Smashed Potato Salad with Pickled Onion
Ingredients
Method
- Place the sliced red onion in a bowl with the vinegar, sugar, a pinch of salt, and 2 tablespoons of boiling water. Set aside to pickle while preparing the rest of the salad.
- Add the potatoes to a large pot of salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes.
- Preheat the oven to 425°F.
- Drain the potatoes and spread them on a baking sheet. Gently press each potato with the bottom of a glass or spatula until slightly flattened.
- Drizzle the potatoes with olive oil and season with salt and pepper.
- Roast for 20–25 minutes until crisp and golden at the edges.
- Drain the pickled onions, reserving the pickling liquid.
- In a small bowl, whisk the reserved pickling liquid with the Dijon mustard, olive oil, and most of the chopped dill to make the dressing.
- Transfer the roasted potatoes to a serving platter. Sprinkle with feta, drizzle with dressing, then scatter the pickled onions and remaining dill over the top.
- Serve warm or at room temperature.
Notes
- Protein: ~9 g
- Fat: ~20 g
- Carbohydrates: ~30 g
- Fiber: ~4 g
- Sugar: ~5 g
Conclusion
This smashed potato salad offers a balance of comfort and freshness. Crispy potatoes provide satisfaction, while herbs, vinegar, and feta keep the dish light and vibrant. It’s a flexible recipe that fits easily into a balanced meal without feeling heavy.
FAQs
- Can I make this ahead of time?
Yes, but keep components separate and assemble before serving. - Can I use large potatoes?
Yes, cut them into evenly sized pieces before boiling. - Is this salad served hot or cold?
It’s best warm or at room temperature. - Can I make it vegan?
Replace feta with a plant-based alternative. - What protein pairs well with this dish?
Grilled chicken, fish, or chickpeas work well.
