4 servings




  • 2 lb. baby Yukon Gold potatoes
  • ½ cup kosher salt, plus more
  • ⅔ cup unseasoned rice vinegar
  • 3 Tbsp. fish sauce
  • 1 Tbsp. honey
  • ¼ cup plus 3 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 2 red Fresno chiles, thinly sliced
  • 1 large red onion
  • 3 garlic cloves
  • 2 cups basil leaves
  • 2 Tbsp. toasted sesame seeds


  • Cover potatoes with 3 qt. water in a large saucepan. Stir in ½ cup salt. Bring to a simmer over medium-high heat. Reduce heat to medium and continue to simmer until potatoes are just tender when pierced with a skewer or paring knife, about 12 minutes. Drain and let cool slightly.

  • Meanwhile, prepare a grill for medium heat. Whisk vinegar, fish sauce, honey, and 3 Tbsp. oil in a small bowl. Stir in chiles. Season dressing with salt; set aside.

  • Cut onion in half through the root, then cut each half into 5 wedges so that they’re still held together by the root.

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  • Grill potatoes and onion wedges, turning occasionally, until charred all over, 12–15 minutes. Wipe out bowl you tossed the potatoes in, then return potatoes and onions to bowl when they’re finished grilling.

  • Pour dressing over potatoes, tossing to coat. Add basil (tearing any large leaves in half) and sesame seeds. Taste and season with salt if needed, then toss again to combine.

  • Transfer potato salad to a serving bowl. Drizzle with oil.진주출장서비스보장⇋진주출장샵◎{진주출장미인아가씨}진주흥출장안마❖진주오피걸✙진주출장샵█진주모텔출장↰[pkeyx]진주출장샵강추♪진주출장업계위☆[진주안마]진주출장여대생♕진주출장소이스홍성〓진주오피☳진주출장오쓰피걸☞진주릉콜걸샵진주출장미인아가씨진주출장안마[linkx]진주출장샵추천[linkx]진주출장안마추천┄진주출장색시미녀언니▪(진주출장최고시)진주출장시☺진주출장미인아가씨➛진주출장가격☴진주출장만남▷[pkeyx]진주출장안마진주출장안마[pkeyx]
Recipe by Molly Baz
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