Baked Potato and Onion Salad

1. 1

   Preheat oven to 400F.

2. 2

   Wrap each potato and onion separately in aluminum foil.

3. 3

   Bake for 1 hour, or until cooked through and fork-tender.

4. 4

   Increase heat to broil.

5. 5

   Carefully unwrap potatoes and onions and place on baking sheet.

6. 6

   Broil about 4 inches from heat source for 4 minutes, or until skins start to scorch.

7. 7

   Turn and broil 4-5 minutes on other side.

8. 8

   Remove from oven, cover baking sheet with foil, and let stand 5 minutes.

9. 9

   Whisk oil, wine, vinegar, fennel, and plenty of black pepper together in small bowl.

10. 10

    Set aside.

11. 11

    Carefully peel potatoes and onions, leaving some of the charred skin intact.

12. 12

    Halve onions and cut each half into 3-4 wedges.

13. 13

    Quarter potatoes lengthwise, then halve each quarter crosswise.

14. 14

    Place potatoes and onions on serving platter and sprinkle with salt.

15. 15

    Whisk dressing again and pour over vegetables.

16. 16

    Add capers, cover plate with foil, and let stand 5 minutes to blend flavors.

17. 17

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.