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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

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  • 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.양산콜걸샵⇀양산출장안마➥『양산오피걸』양산오피☣양산동출장마사지♩양산출장마사지↿양산출장샵예약포항↧[pkeyx]양산미시출장안마┄양산출장업소㊣『양산출장소이스홍성』양산출장마사지✥양산출장서비스보장┾양산흥출장안마◎양산출장오피∷양산모텔출장양산출장샵추천양산출장샵[linkx]양산출장마사지[linkx]양산콜걸강추┨양산출장샵콜걸⇄〖양산역출장안마〗양산출장시┃양산출장최강미녀♛양산출장서비스⇐양산출장샵후기☁[pkeyx]양산출장샵양산출장샵[pkeyx]
Recipe by Molly Baz
Reviews Section

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