Baked Potato & Onion Salad
Created by Chocolatll on May 6, 2015
- Servings: 5
- Prep Time: 0m
- Cook Time: 90m
- Recipe #18865
Ingredients
- 6 medium 3 pounds) potatoes (baking potatoes, about 3 lbs total)
- 4 medium (2 pounds) red onions (unpeeled)
- 6 tablespoons olive oil (extra-virgin)
- 1/4 cup dry red wine
- 2 to 3 tablespoons red wine vinegar
- 1 tablespoon fennel seed (crushed)
- Black pepper
- Salt
- 3 tablespoons capers (rinsed well)
How to Make
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Step 1: Preheat oven to 400°F.
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Step 2: Wrap each potato and onion separately in aluminum foil.
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Step 3: Bake for 1 hour, or until cooked through and fork-tender.
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Step 4: Increase heat to broil.
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Step 5: Carefully unwrap potatoes and onions and place on baking sheet.
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Step 6: Broil about 4 inches from heat source for 4 minutes, or until skins start to scorch.
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Step 7: Turn and broil 4-5 minutes on other side.
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Step 8: Remove from oven, cover baking sheet with foil, and let stand 5 minutes.
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Step 9: Whisk oil, wine, vinegar, fennel, and plenty of black pepper together in small bowl. Set aside.
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Step 10: Carefully peel potatoes and onions, leaving some of the charred skin intact.
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Step 11: Halve onions and cut each half into 3-4 wedges.
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Step 12: Quarter potatoes lengthwise, then halve each quarter crosswise.
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Step 13: Place potatoes and onions on serving platter and sprinkle with salt.
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Step 14: Whisk dressing again and pour over vegetables.
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Step 15: Add capers, cover plate with foil, and let stand 5 minutes to blend flavors.
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Step 16: Serve warm.
Nutritional Facts
- 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