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.부천출장연애인급▪부천출장오쓰피걸♗(부천출장업계위)부천콜걸후기└부천출장가격☝부천출장연애인급⇪부천출장가격☁[pkeyx]부천출장최고시◦부천역출장안마╤《부천출장만남》부천출장마사지┨부천출장안마추천↶부천출장샵추천♩부천출장만족보장☞부천콜걸후기부천출장색시미녀언니부천출장샵[linkx]부천릉콜걸샵[linkx]부천콜걸업소♨부천오피걸⇛『부천출장소이스홍성』부천콜걸☪부천출장안마야한곳➴부천출장외국인⇋부천출장서비스보장╰[pkeyx]부천출장샵부천출장샵[pkeyx]
Recipe by Molly Baz
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