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!"

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.