INGREDIENTS
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2 pounds baby red potatoes
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3 poblano chiles, charred, sweated, peeled and cut into strips
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1/2 cup olive oil
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1 tablespoon sesame oil
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1 1/2 cups halved and thinly sliced red onion
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1 teaspoon dried tarragon
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1/4 teaspoon ground allspice
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1/4 cup sesame seeds
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2 tablespoons white wine vinegar
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1 tablespoon unseasoned rice vinegar
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1/2 teaspoon kosher or coarse sea salt