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.포천출장최고시♭포천콜걸강추▧[포천모텔출장]포천콜걸강추➛포천출장가격❉포천출장시 포천출장오쓰피걸⇆[pkeyx]포천출장샵후기♛포천출장코스가격☼〖포천출장몸매최고〗포천출장최강미녀╓포천출장색시미녀언니♡포천출장가격☆포천출장안마야한곳✯포천출장가격포천출장서비스포천출장마사지[linkx]포천출장아가씨[linkx]포천외국인출장만남☚ 포천출장마사지⇛〖포천출장만남〗포천출장소이스홍성┓포천콜걸업소♨포천출장맛사지▌포천출장시♠[pkeyx]포천출장마사지포천출장마사지[pkeyx]
Recipe by Molly Baz
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