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.논산출장소이스]논산출장오피✕[논산출장아가씨]논산콜걸강추☒논산출장색시미녀언니↾논산출장안마추천☁논산동출장마사지◎[pkeyx]논산출장맛사지↕논산출장샵후기↘(논산출장샵예약포항)논산출장최고시✍논산출장최강미녀█논산출장만남☎논산콜걸업소♬논산출장샵논산출장샵논산출장샵[linkx]논산콜걸강추[linkx]논산출장코스가격↱논산출장맛사지♧《논산출장여대생》논산콜걸업소▬논산출장최고시♣논산출장최고시┎논산모텔출장┖[pkeyx]논산출장샵논산출장샵[pkeyx]
Recipe by Molly Baz
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