Charred New Potato And Fennel Salad

Salads

2 pounds small red potatoes; washed
2 medium fennel bulbs; trimmed, quartered lengthwise
1/2 cup light-tasting olive oil
salt
freshly ground pepper
1/3 cup pitted nicoise olives; chopped
1/3 cup green onions; chopped
6 tablespoons red wine vinegar; (6 to 7)

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