Baked Potato & Onion Salad
Recipe: #22408
January 08, 2016
Categories: Salads, Potato Salad, Onions, Potatoes, Greek, July 4th, Labor Day, Picnic, Potluck, Oven Bake, Gluten-Free Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Wine, more
"From the Greek island of Chios. Adapted from The Foods of the Greek Islands."
Ingredients
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