Baked Potato & Onion Salad
Recipe: #18865
May 06, 2015
Categories: Salads, Potato Salad, Vegetables, Onions, Potatoes, Greek, Sunday Dinner, Oven Bake, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Wine more
"From the Greek island of Chios. Adapted from The Foods of the Greek Islands."
Original recipe yields 5 servings
Ingredients
Nutritional
- Serving Size: 1 (599.1 g)
- Calories 512.5
- Total Fat - 22.5 g
- Saturated Fat - 3.2 g
- Cholesterol - 0 mg
- Sodium - 278 mg
- Total Carbohydrate - 72.1 g
- Dietary Fiber - 11.8 g
- Sugars - 13.6 g
- Protein - 8.1 g
- Calcium - 85.8 mg
- Iron - 2.5 mg
- Vitamin C - 46.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400°F.
Step 2
Wrap each potato and onion separately in aluminum foil.
Step 3
Bake for 1 hour, or until cooked through and fork-tender.
Step 4
Increase heat to broil.
Step 5
Carefully unwrap potatoes and onions and place on baking sheet.
Step 6
Broil about 4 inches from heat source for 4 minutes, or until skins start to scorch.
Step 7
Turn and broil 4-5 minutes on other side.
Step 8
Remove from oven, cover baking sheet with foil, and let stand 5 minutes.
Step 9
Whisk oil, wine, vinegar, fennel, and plenty of black pepper together in small bowl. Set aside.
Step 10
Carefully peel potatoes and onions, leaving some of the charred skin intact.
Step 11
Halve onions and cut each half into 3-4 wedges.
Step 12
Quarter potatoes lengthwise, then halve each quarter crosswise.
Step 13
Place potatoes and onions on serving platter and sprinkle with salt.
Step 14
Whisk dressing again and pour over vegetables.
Step 15
Add capers, cover plate with foil, and let stand 5 minutes to blend flavors.
Step 16
Serve warm.
Tips & Variations
No special items needed.
