Grilled potato salad with chiles and basil

Delight your taste buds with this flavorful grilled potato salad featuring a zesty kick from chiles and fresh basil. Perfect for summer BBQs!

Ingredients:

• lb. baby Yukon Gold potatoes
• cup kosher salt, plus more
• cup unseasoned rice vinegar
• Tbsp. fish sauce
• Tbsp. honey
• cup plus 3 Tbsp. extra-virgin olive oil, plus more for drizzling
• red Fresno chiles, thinly sliced
• large red onion
• garlic cloves
• cups basil leaves
• Tbsp. toasted sesame seeds

Instructions:

1. Place potatoes in a large saucepan with 3 quarts of water. Add in ½ cup of salt. Heat over medium-high heat until it simmers. Lower the heat to medium and let it simmer until the potatoes are just soft when pierced with a skewer or knife, approximately 12 minutes. Drain and allow to cool a bit.
2. While waiting, get the grill ready for medium heat. Combine vinegar, fish sauce, honey, and 3 tablespoons of oil in a small bowl. Mix in chiles. Season the dressing with salt and keep it aside.
3. Slice the onion in half through the root, then cut each half into 5 wedges so they remain attached by the root.
4. Grate garlic finely into a large bowl. Whisk in ¼ cup of oil. Add onion wedges to the bowl. Gently crush the potatoes by hand as you add them to the bowl, tossing carefully to cover them with the garlic oil. Season with salt.
5. Grill the potatoes and onion wedges, turning them occasionally, until they are charred all over, for about 12-15 minutes. Clean the bowl where the potatoes were tossed, then put the potatoes and onions back in the bowl after grilling.
6. Drizzle the dressing over the potatoes, tossing to coat. Add torn basil leaves and sesame seeds. Taste and season with salt if necessary, then toss again to mix.
7. Transfer the potato salad to a serving bowl. Drizzle with oil.

Summary:

• Calories: 1868 kcal
• Fat: 105 g
• Protein: 30 g
• Carbs: 208 g
• Potassium: 4797 mg
• Magnesium: 437 mg