4 servings


포천출장마사지”[pkeyx]§포천출장만족보장[포천외국인출장만남]✣(포천콜걸추천)-포천출장샵안내➷포천출장가격╬ 포천릉콜걸샵♪ 포천출장서비스⇄포천출장샵강추


  • 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.포천동출장마사지↽포천출장연애인급➧【포천콜걸추천】포천콜걸출장마사지↛포천외국인출장만남♪ 포천모텔출장✚포천흥출장안마ⓛ[pkeyx]포천콜걸출장마사지◑포천출장오피☪(포천출장샵예약)포천동출장마사지◇포천오피걸✘포천흥출장안마♨포천출장오쓰피걸▨포천출장샵후기포천출장오쓰피걸포천출장마사지[linkx]포천출장소이스[linkx]포천출장가격┝포천출장오쓰피걸★《포천콜걸》포천출장업소⇚포천출장맛사지✍포천콜걸만남┷포천미시출장안마♨[pkeyx]포천출장마사지포천출장마사지[pkeyx]
Recipe by Molly Baz
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