Potato Salad ‘On Fire’ with OG Boodoo

Every cookout has a potato salad. Most of them are fine. This one is not fine, it is the one people ask about.

The trick is in the dressing: creamy and tangy, with a couple of spoonfuls of OG Boodoo folded through. It builds a low, warm Trinidadian heat under all that cool mayo and dill, so each bite is rich first and a little fiery on the finish.

Why this works

OG Boodoo is our everyday Trinidadian-style pepper sauce: Scotch Bonnet and habanero mellowed with carrot, mustard, and lime. That mustard-and-citrus backbone is exactly what a creamy potato salad wants. Two tablespoons in the dressing does the work of a whole spice rack. Keep a bottle of OG Boodoo on hand for it.

Tips and Variations

• Dial the heat: start with 2 tbsp OG Boodoo and add more after tasting the dressing.
• Make ahead: this is better after a few hours in the fridge. Make it the night before a cookout.
• Swap-ins: chopped green onion, crispy chickpeas, or a hard-boiled egg all work.
• Pair it: serve it next to our Burning Mango Cowboy Caviar for a cookout table that delivers.

Pro tip: Slice the potatoes thick so they hold their shape when boiled. Mushy potatoes make mushy salad.

If you make this, tag us at @litssauce. We love seeing it.

Shop OG Boodoo →

Recipe Card: Potato Salad ‘On Fire’ with OG Boodoo

Ingredients

• Salad: 1.5 lb baby potatoes, sliced thick
• 1/2 small red onion, finely chopped
• 1/2 cup chopped sweet dill pickles
• 1/2 cup celery, chopped
• Dressing: 3/4 cup low-fat mayonnaise (avocado-oil based)
• 1/2 cup plain Greek yogurt (0% fat)
• 2 tbsp pickle water
• 2 tbsp LITS OG Boodoo hot sauce
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 2 tbsp finely chopped dill
• 2 tbsp finely chopped parsley
• Salt and pepper, to taste

Instructions

1. Boil the potatoes. Add the thick-sliced potatoes to cold salted water. Boil on high 10-12 minutes, then cover and cook 5-8 minutes more, until easily pierced. Drain and cool slightly.
2. Make the dressing. Whisk the mayo, yogurt, pickle water, OG Boodoo, red wine vinegar, Dijon, lemon juice, dill, parsley, salt, and pepper into a thick, creamy dressing.
3. Combine. In a large bowl, add the potatoes, a squeeze of lemon, celery, red onion, and sweet dill pickles. Pour over the dressing and gently fold to coat.
4. Chill and serve. Refrigerate until ready to serve. Even better after a few hours.

Lost in the Sauce is a Toronto-based flavour brand making small-batch hot sauces and sambal rooted in memory. Shop our sauces at lostinthesauce.ca.