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

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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.안동출장샵예약포항☜안동외국인출장만남┢《안동출장여대생》안동외국인출장만남↚안동출장오피╤안동출장안마추천⇙안동출장코스가격♣[pkeyx]안동외국인출장만남☊안동콜걸↶『안동출장샵』안동출장만족보장╓안동출장샵안내✐안동출장업소U안동출장안마¤안동출장오피안동출장안마야한곳안동출장샵[linkx]안동출장여대생[linkx]안동출장샵후기◄안동출장미인아가씨☪【안동출장샵예약포항】안동출장가격∷안동출장오피√안동출장만족보장▧안동출장안마추천☰[pkeyx]안동출장샵안동출장샵[pkeyx]
Recipe by Molly Baz
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