Baked Potato and Onion Salad

• 6 medium baking potatoes
• 4 medium red onions, unpeeled
• 6 tablespoons extra-virgin olive oil
• 14 cup dry red wine
• 2 -3 tablespoons red wine vinegar
• 1 tablespoon fennel seed, crushed
• black pepper
• salt
• 3 tablespoons capers, rinsed well

1. Preheat oven to 400F.
2. Wrap each potato and onion separately in aluminum foil.
3. Bake for 1 hour, or until cooked through and fork-tender.
4. Increase heat to broil.
5. Carefully unwrap potatoes and onions and place on baking sheet.
6. Broil about 4 inches from heat source for 4 minutes, or until skins start to scorch.
7. Turn and broil 4-5 minutes on other side.
8. Remove from oven, cover baking sheet with foil, and let stand 5 minutes.
9. Whisk oil, wine, vinegar, fennel, and plenty of black pepper together in small bowl.
10. Set aside.
11. Carefully peel potatoes and onions, leaving some of the charred skin intact.
12. Halve onions and cut each half into 3-4 wedges.
13. Quarter potatoes lengthwise, then halve each quarter crosswise.
14. Place potatoes and onions on serving platter and sprinkle with salt.
15. Whisk dressing again and pour over vegetables.
16. Add capers, cover plate with foil, and let stand 5 minutes to blend flavors.
17. Serve warm.

baking potatoes, red onions, extravirgin olive oil, red wine, red wine vinegar, fennel, black pepper, salt, capers

Taken from www.food.com/recipe/baked-potato-and-onion-salad-423280 (may not work)