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


  • 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.남양주출장안마➡남양주출장업소╞【남양주콜걸출장안마】남양주출장시┉남양주오피걸╃남양주콜걸↽남양주출장만족보장↲[pkeyx]남양주출장샵예약◦남양주출장몸매최고◤『남양주외국인출장만남』남양주콜걸강추♀ 남양주출장업계위┛남양주출장샵안내╯남양주출장아가씨〓남양주콜걸후기남양주출장만족보장남양주출장마사지[linkx]남양주출장색시미녀언니[linkx]남양주출장샵강추✐남양주출장여대생♬【남양주콜걸강추】남양주출장오피❂남양주출장샵♤남양주오피.남양주출장만남❁[pkeyx]남양주출장마사지남양주출장마사지[pkeyx]
Recipe by Molly Baz
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