Recipes Nugget Markets Signature Recipes
Spicy Truffle Potato Salad
- Prep time
- 20 minutes, plus 1 hour chilling PT0.33333333333333M
- Cook time
- 8–10 minutes PT10M
- Yield
- 4–6 servings
- Difficulty
Add as much or as little Truff Hot Sauce to this potato salad as your palate will allow—we recommend 2–3 tablespoons, but for some, we know it's "the hotter, the better!"
Ingredients
- 1½ pounds Yukon gold potatoes, medium diced
- 2 tablespoons apple cider vinegar
- 2 tablespoons kosher salt, plus more to taste
- 2 hardboiled eggs, chopped
- ½ cup small-diced celery
- ¾ cup julienned pickles
- ½ bunch scallions, sliced thin
- ¾ cup mayonnaise
- 2 tablespoons Truff Hot Sauce
- 2 tablespoons chopped parsley
- Cracked black pepper, to taste
Preparation
Place potatoes in a pot and cover with cold water. Add the vinegar and 2 tablespoons salt and bring to a simmer. Simmer until tender and a knife will easily pass through the potato.
Drain the water and lay the potatoes in a single layer on a baking sheet to cool. When potatoes come to room temperature, transfer to the refrigerator to chill completely, about 1 hour.
Mix together the remaining ingredients in a large work bowl, and then add the chilled potatoes and mix evenly. Adjust seasoning with salt and pepper and more hot sauce, if desired.