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.익산출장코스가격⇡익산출장오쓰피걸卐『익산출장안마』익산출장미인아가씨╔익산출장서비스┵익산릉콜걸샵☇익산안마☎[pkeyx]익산콜걸후기➼익산출장색시미녀언니✐(익산출장아가씨)익산출장만족보장↙익산출장샵예약√익산출장만남♂익산출장샵후기☏익산오피걸익산콜걸추천익산출장샵[linkx]익산출장샵예약포항[linkx]익산출장오쓰피걸▲익산출장만남☎〖익산출장몸매최고〗익산출장몸매최고ⓛ익산콜걸추천♮익산출장안마☽익산출장안마┠[pkeyx]익산출장샵익산출장샵[pkeyx]
Recipe by Molly Baz
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