Smashed potato, dill, feta & pickled red onion salad

• red onion↗1

  finely sliced

• red or white wine vinegar3 tbsp tbsp
• caster sugar↗1 tsp tsp
• baby potatoes↗750g g
• olive oil↗4 tbsp tbsp

  plus a little extra for the baking tray

• extra virgin olive oil↗2 tbsp tbsp
• Dijon mustard↗2 tsp tsp
• dill↗½ small bunch of ½ small bunch of

  finely chopped

• feta↗100g g

  crumbled

Step-by-step instructions

1. 1

   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 minutes.

2. 2

   Cook the potatoes in a pan of boiling salted water for 15‑20 minutes until tender – a cutlery knife should be able to pierce them easily. Drain well. Heat the oven to 220 °C/200 °C 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 minutes until golden and crisp at the edges.

3. 3

   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.