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.성남출장만족보장♜성남출장샵강추↕【성남콜걸만남】성남출장만남⇛성남출장샵추천❁성남출장미인아가씨▷성남역출장안마╔[pkeyx]성남오피걸┕성남출장샵W【성남출장시】성남출장마사지■성남미시출장안마○성남출장맛사지♛성남출장최강미녀↱성남출장업소성남콜걸출장마사지성남출장샵[linkx]성남출장샵안내[linkx]성남동출장마사지❦성남출장샵¤(성남출장만남)성남출장몸매최고╔성남출장코스가격◎성남출장여대생◎성남콜걸추천✲[pkeyx]성남출장샵성남출장샵[pkeyx]
Recipe by Molly Baz
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