Charred New Potato and Fennel Salad - potatoes

Method

• Set broiler rack about 6 inches from heat.
• Turn on broiler.
• Toss potatoes and fennel in 1/4 cup olive oil.
• Spread in single layer on broiler pan.
• Lightly season with salt and pepper.
• Broil until blistered and slightly blackened, turning once, about 5 minutes per side.
• Bake in 400 degrees oven until just tender, about 15 to 20 minutes.
• Do not overcook potatoes.
• When cool enough to handle, cut potatoes.
• Toss with all oil, 6 tablespoons vinegar and remaining ingredients.
• Season to taste.
• Add remaining tablespoon vinegar if needed.
• Can be made several hours ahead and kept at room temperature or a day ahead and refrigerated, covered airtight.
• Let come to room temperature before serving.
• Adjust seasoning.
• 'This salad would be a great accompaniment to any grilled meat or poultry.
• Try to make it several hours or a day ahead so the flavors have a chance to deepen and meld together.