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4 servings

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  • 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

양주출장안마✖[pkeyx]▪양주출장업소『양주출장연애인급』⇜〖양주콜걸출장안마〗◘양주오피걸■양주출장오쓰피걸↥양주출장소이스■양주출장외국인❣양주출장만족보장

  • 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.양주출장샵추천┇양주콜걸추천✄《양주모텔출장》양주출장샵안내↾양주출장코스가격┍양주오피╔양주출장코스가격↪[pkeyx]양주콜걸업소⇜양주출장업계위╬ 【양주출장외국인】양주모텔출장➥양주출장서비스보장✐양주외국인출장만남∴양주콜걸후기♤양주출장샵양주출장미인아가씨양주출장안마[linkx]양주출장연애인급[linkx]양주출장오피╬ 양주출장시√【양주외국인출장만남】양주출장최고시‿양주출장서비스보장☆양주출장소이스홍성↸양주출장소이스┖[pkeyx]양주출장안마양주출장안마[pkeyx]
Recipe by Molly Baz
Reviews Section

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