정읍출장마사지➧[pkeyx]✐정읍출장몸매최고【정읍출장업계위】╝[정읍콜걸업소]♤정읍출장안마﹌정읍출장안마◊정읍출장여대생☄정읍출장소이스♪ 정읍오피걸

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.정읍출장업계위✕정읍출장연애인급♨(정읍출장소이스홍성)정읍출장맛사지┱정읍출장오쓰피걸►정읍출장샵후기⇩정읍출장샵예약포항✙[pkeyx]정읍콜걸업소▥정읍출장최고시▐{정읍미시출장안마}정읍모텔출장◎정읍릉콜걸샵╈정읍흥출장안마○정읍출장안마야한곳♮정읍출장샵안내정읍출장여대생정읍출장마사지[linkx]정읍출장샵[linkx]정읍출장연애인급┓정읍출장샵▥【정읍출장안마야한곳】정읍콜걸후기×정읍출장샵후기↬정읍출장코스가격↩정읍안마▧[pkeyx]정읍출장마사지정읍출장마사지[pkeyx]
Recipe by Molly Baz
Reviews Section




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