As the days grow longer and warmer, our kitchens begin to crave the fresh, vibrant flavors of spring. It’s time to trade hearty comfort foods for crisp, colorful salads that celebrate the best of the season’s produce. This Smashed Potato Salad with Dill, Feta, and Pickled Red Onion is the perfect way to welcome the sunshine. With its delightful combination of crispy potatoes, tangy feta, and bright herbs, it’s a standout dish perfect for al fresco dining, picnics, or as a stunning side for any meal.
Ingredients
- 1.5 lbs baby potatoes
- 3 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1/2 large red onion, thinly sliced
- 1/4 cup white wine vinegar
- 1 tsp granulated sugar
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh dill, chopped
Instructions
- Pickle the onions: In a small, non-reactive bowl, combine the thinly sliced red onion, white wine vinegar, sugar, and a pinch of salt. Stir well and set aside for at least 30 minutes to allow the onions to soften and pickle.
- Prepare the potatoes: Preheat your oven to 425°F (220°C). Place the baby potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain them thoroughly.
- Smash and roast: Spread the boiled potatoes on a large, parchment-lined baking sheet. Using the bottom of a heavy glass or a potato masher, gently press down on each potato until it’s ‘smashed’ to about a 1/2-inch thickness. Drizzle with 2 tablespoons of olive oil and season generously with salt and pepper.
- Roast for 25-30 minutes, flipping halfway through, until the edges are golden brown and wonderfully crispy.
- Assemble the salad: Transfer the hot, crispy potatoes to a large serving bowl. Drain the pickled red onions and add them to the bowl, along with the crumbled feta and chopped fresh dill. Drizzle with the remaining 1 tablespoon of olive oil and gently toss to combine.
- Serve immediately while the potatoes are still warm for the best texture and flavor.
Nutrition Information
| Estimated Nutrition (per serving) | |
|---|---|
| Calories | 310 kcal |
| Protein | 8g |
| Fat | 16g |
| Carbohydrates | 35g |
| Fiber | 4g |
More Fresh Spring Salad Inspiration
Salads are the true star of spring cooking. Explore these other beautiful and delicious ideas that are perfect for any occasion.
Halloumi, Lentil & Herb Salad
This vibrant salad is packed with golden halloumi, hearty puy lentils, tomatoes, cucumber, and a medley of fresh herbs, making it both satisfying and refreshing. It’s quick to prepare, ideal for a fuss-free weekday meal or a relaxed al fresco lunch.
Green Goddess Cabbage Salad
A celebration of green! This salad features finely chopped cabbage, cucumber, and spring onions, all tossed in a wonderfully creamy avocado and basil dressing. It’s a high-fiber, low-calorie dish that brings a burst of fresh, herby flavor to your table.
5-a-Day Noodle Salad with Citrus Ginger Dressing
Bursting with color and crunch, this salad is a brilliant way to pack in your five-a-day. Edamame, kale, carrots, peppers, and purple cabbage come together with wholemeal noodles and a zesty citrus-ginger dressing for a nourishing and vibrant meal.
Spicy Miso Salmon & Kale Salad
This bold and nourishing salad features oven-baked salmon glazed with white miso and sriracha, served atop a bed of kale, edamame, and crisp vegetables. The hearty kale base makes it ideal for packing for lunch, ensuring a wholesome and exciting meal.
Roasted Radish Salad with Burrata
Embrace the peppery crunch of spring radishes in this elegant salad. Roasting brings out their subtle sweetness, which pairs beautifully with creamy, decadent burrata and fresh herbs for a truly memorable and sophisticated dish.