Smashed potato, dill, feta & pickled red onion salad
Look for Morrisons Market Street baby potatoes to make this salad with tangy feta – it works well as a side with grilled meat or fish
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Prep:10 mins
Cook:45 mins
plus pickling - Serves 4
- Easy
Nutrition per serving
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kcal 358
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fat 22g
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saturates 6g
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carbs 30g
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sugars 0g
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fibre 4g
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protein 8g
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salt 0.94g
Ingredients
- 1 red onion , finely sliced
- 3 tbsp red or white wine vinegar
- 1 tsp caster sugar
- 750g Morrisons Market Street 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
Method
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.
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.
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.
