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

용인출장샵⇎[pkeyx]♀ 용인출장아가씨[용인출장맛사지]◐[용인출장샵강추]★용인출장업소¤용인출장오쓰피걸└용인콜걸강추▪용인흥출장안마↘용인콜걸업소

  • 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.용인콜걸강추♠용인출장서비스✓【용인출장맛사지】용인출장샵강추↚용인출장소이스홍성⇜용인안마⇩용인콜걸출장안마◥[pkeyx]용인출장샵↕용인오피╚【용인출장아가씨】용인출장안마♂용인콜걸샵☪용인출장업계위➻용인모텔출장⇣용인출장여대생용인출장서비스보장용인출장샵[linkx]용인출장몸매최고[linkx]용인콜걸⇃용인동출장마사지▫『용인출장마사지』용인콜걸추천♬용인콜걸후기↨용인출장업소⇗용인흥출장안마ⓔ[pkeyx]용인출장샵용인출장샵[pkeyx]
Recipe by Molly Baz
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