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.충청북도안마£충청북도출장샵☀【충청북도출장서비스】충청북도출장업소☠충청북도출장샵추천♧충청북도외국인출장만남┢충청북도콜걸추천▬[pkeyx]충청북도출장오쓰피걸♟충청북도출장오피❀{충청북도외국인출장만남}충청북도출장샵▣충청북도콜걸후기♖충청북도콜걸만남»충청북도모텔출장╘충청북도출장샵추천충청북도출장마사지충청북도출장안마[linkx]충청북도출장샵추천[linkx]충청북도릉콜걸샵◥충청북도콜걸강추☛〖충청북도출장샵예약〗충청북도출장소이스홍성↧충청북도출장만족보장◤충청북도출장샵예약포항✏충청북도출장샵안내↹[pkeyx]충청북도출장안마충청북도출장안마[pkeyx]
Recipe by Molly Baz
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