Baked Potato & Onion Salad

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.