Baked Potato & Onion Salad

0m
Prep Time
90m
Cook Time
1h 30m
Ready In


"From the Greek island of Chios. Adapted from The Foods of the Greek Islands."

Original is 5 servings

Nutritional

  • Serving Size: 1 (478.1 g)
  • Calories 445.4
  • Total Fat - 22.4 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 0 mg
  • Sodium - 265.5 mg
  • Total Carbohydrate - 56.7 g
  • Dietary Fiber - 9.3 g
  • Sugars - 10.5 g
  • Protein - 6.4 g
  • Calcium - 66.9 mg
  • Iron - 2 mg
  • Vitamin C - 36.2 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Wrap each potato and onion separately in aluminum foil.

Step 2

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

Step 3

Increase heat to broil.

Step 4

Carefully unwrap potatoes and onions and place on baking sheet.

Step 5

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

Step 6

Turn and broil 4-5 minutes on other side.

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

Quarter potatoes lengthwise, then halve each quarter crosswise.

Step 12

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

Step 13

Whisk dressing again and pour over vegetables.

Step 14

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

Step 15

Serve warm.

Tips


  • Aluminum foil

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