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

나주출장안마⇊[pkeyx]╩나주출장마사지〖나주출장시〗↷《나주출장업소》♧나주출장샵예약⇂나주출장맛사지✈나주역출장안마♠나주출장샵예약╬ 나주출장소이스

  • 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.

  • [linkx]
  • 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.나주콜걸☎나주콜걸샵☆〖나주출장연애인급〗나주출장맛사지↸나주오피걸➸나주출장샵예약⇩나주출장색시미녀언니♤[pkeyx]나주출장가격╎나주안마✣〖나주오피〗나주출장외국인➸나주콜걸만남♩나주출장샵추천❀나주모텔출장↬나주출장소이스나주출장만남나주출장안마[linkx]나주출장여대생[linkx]나주출장색시미녀언니☂나주출장오피➷《나주출장아가씨》나주출장샵후기♬나주외국인출장만남⇢나주출장샵강추✖나주출장색시미녀언니↺[pkeyx]나주출장안마나주출장안마[pkeyx]
Recipe by Molly Baz
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