Baby Potato Salad with Cannabis Infusion
The perfect summer salad with potatoes, herbs, dressing, and cannabis.
Cost: 25 +/-
Equipment
- medium or large cooking pot x 2
- Large Bowl
- Small bowl
- Spatula
- Sharp knife
Ingredients
- 35-40 baby potatoes slice into coins
- 1/2 cup mayo
- 1/2 cup sour cream
- 3 tbsp Dijon mustard
- 1/2 lemon squeezed
- 2 tbsp sugar
- 2 tbsp cannabis oil
- 4 tbsp cannabis butter
- 1 tsp white pepper
- 4-5 hard boiled eggs cooled
- 4 tbsp bacon bits
- 1/4 cup red onion chopped
- 1/4 cup parsley & chives each
Instructions
- Prepare a medium-large pot with salted water, and turn heat to high. Boil potatoes until tender.
- While potatoes are boiling, you can place another pot with water on the stove and cook your eggs. Remove from heat whe finished and place immediately in ice cold water.
- Strain potatoes, place in a large bowl, and drizzle cannabis oil and place cannabutter on top of the potatoes. Allow them to cool for about 15 minutes
- Next, add in mayo,dijon mustard, sour cream, parsely, chives, salt, sugar and white pepper together in a small bowl. Mix and set aside.
- Peel your eggs, and chop into small pieces. Place in bowl with potatoes, add bacon bits, red onion. Add in dressing, mix thouroughlyand enjoy!
- Make sure to always label your edibles to avoid confusion or problems!