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.김제출장만족보장╗김제출장샵강추↬【김제안마】김제출장가격♪ 김제콜걸강추◆김제출장몸매최고✪김제출장맛사지✈[pkeyx]김제콜걸강추▧ 김제출장만족보장✑【김제출장안마추천】김제콜걸출장마사지♩김제오피☢김제출장만남♞김제출장샵후기♞김제출장샵콜걸김제콜걸출장안마김제출장안마[linkx]김제출장샵안내[linkx]김제출장여대생►김제출장샵후기☢(김제출장코스가격)김제미시출장안마↳김제흥출장안마↟김제출장샵추천☆김제출장맛사지♦[pkeyx]김제출장안마김제출장안마[pkeyx]
Recipe by Molly Baz
Reviews Section




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