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천안출장샵◦[pkeyx]↾천안출장샵후기【천안오피걸】↕[천안출장안마야한곳]✿천안미시출장안마┕천안출장샵콜걸☊천안오피↹천안콜걸추천❈천안출장안마

4 servings

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  • 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

천안출장샵┗[pkeyx]①천안출장샵후기【천안출장서비스보장】❦[천안출장샵예약포항]♞천안출장오쓰피걸✪천안출장미인아가씨☟천안동출장마사지✂천안출장만남큐천안출장샵후기

  • 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.천안콜걸업소╋천안출장샵♐[천안출장소이스]천안출장소이스☀천안출장업소☂천안출장오피⇅천안모텔출장♥[pkeyx]천안출장샵↑천안콜걸추천❄[천안출장서비스보장]천안콜걸후기☑천안출장코스가격╗천안출장샵후기[천안콜걸만남◦천안콜걸만남천안출장여대생천안출장샵[linkx]천안출장업소[linkx]천안콜걸강추↡천안콜걸추천♈{천안역출장안마}천안출장서비스보장☞천안출장샵예약포항╚천안출장샵예약포항↽천안출장샵추천╆[pkeyx]천안출장샵천안출장샵[pkeyx]
Recipe by Molly Baz
Reviews Section

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