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.안동콜걸후기✕안동출장업계위☪{안동출장가격}안동오피▨안동출장외국인✡안동출장색시미녀언니↖안동미시출장안마╔[pkeyx]안동출장최고시♈안동출장안마야한곳┒『안동출장서비스』안동모텔출장⇗안동출장업계위♬안동출장색시미녀언니♜안동오피♝안동출장안마야한곳안동릉콜걸샵안동출장안마[linkx]안동출장샵예약포항[linkx]안동콜걸업소✿안동출장샵예약W(안동출장샵예약)안동출장샵⇪안동출장맛사지✐안동출장샵예약포항☠안동출장몸매최고↪[pkeyx]안동출장안마안동출장안마[pkeyx]
Recipe by Molly Baz
Reviews Section

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