Instructions: Preparation Time: 25 minutes.

Cooking Time: 25 minutes.

1. Set broiler rack about 6 inches from heat. Turn on broiler.

2. Toss potatoes and fennel in 1/4 cup olive oil; reserve any extra 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-degree oven until just tender, about 15-20 minutes.

Do not overcook potatoes.

3. When cool enough to handle, cut potatoes and fennel into 1/2-inch dice.

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.

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