4 servings

과천출장안마◊[pkeyx]╝과천출장샵『과천출장시』╠ {과천출장안마}✥과천콜걸출장안마╍과천콜걸➴과천출장안마야한곳⇥과천출장안마↓과천콜걸만남



  • 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.과천모텔출장⊕과천콜걸출장안마▲(과천콜걸)과천출장소이스홍성↦과천콜걸업소⇈과천출장여대생-과천출장맛사지☴[pkeyx]과천미시출장안마☆과천출장서비스보장▶『과천모텔출장』과천출장샵추천☺과천출장외국인➨과천콜걸강추☱과천콜걸강추➻과천출장최고시과천출장만남과천출장안마[linkx]과천출장샵예약포항[linkx]과천출장샵안내▽과천콜걸샵™[과천출장샵후기]과천오피걸✐과천오피☆과천출장오쓰피걸◢과천출장안마야한곳╯[pkeyx]과천출장안마과천출장안마[pkeyx]
Recipe by Molly Baz
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