Baked Potato and Onion Salad
Ready In: 1 hr 30 mins
Serves: 4-6
Ingredients
- 6 medium baking potatoes
- 4 medium red onions, unpeeled
- 6 tablespoons extra-virgin olive oil
- 1⁄4 cup dry red wine
- 2 -3 tablespoons red wine vinegar
- 1 tablespoon fennel seed, crushed
- black pepper
- salt
- 3 tablespoons capers, rinsed well
Directions
- Preheat oven to 400°F.
- Wrap each potato and onion separately in aluminum foil.
- Bake for 1 hour, or until cooked through and fork-tender.
- Increase heat to broil.
- Carefully unwrap potatoes and onions and place on baking sheet.
- Broil about 4 inches from heat source for 4 minutes, or until skins start to scorch.
- Turn and broil 4-5 minutes on other side.
- Remove from oven, cover baking sheet with foil, and let stand 5 minutes.
- Whisk oil, wine, vinegar, fennel, and plenty of black pepper together in small bowl. Set aside.
- Carefully peel potatoes and onions, leaving some of the charred skin intact.
- Halve onions and cut each half into 3-4 wedges.
- Quarter potatoes lengthwise, then halve each quarter crosswise.
- Place potatoes and onions on serving platter and sprinkle with salt.
- Whisk dressing again and pour over vegetables.
- Add capers, cover plate with foil, and let stand 5 minutes to blend flavors.
- Serve warm.
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