Culinary Cannabis

Positively ‘Pot-y’ Potato Salad Story.docx

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Positively ‘Pot-y’ Potato Salad Story

Hello Everyone!

Thanks for stopping by today to talk about that stalworth of backyard BBQ’s across the nation – Potato Salad. This is one of my most requested recipes, no matter the time of year, however. Most of the time it’s (unfortunately) the non-infused version. I did get to make a huge batch of the infused version for my brother’s wedding reception back in May.
You may have noticed that I was more specific than usual in my potato choice for this recipe. The baby (I think the mega mart calls them petite) Yukon gold potatoes are the best fit for this recipe, for several reasons, but if you have a favorite waxy potato variety, go for it. The short cooking time, thin skins and the fact that I can always find them is what makes the Yukon golds the best choice of potato for this salad.
If you want to really pimp out this potato salad, throw in about half a cup of crumbled blue cheese, shredded parmesan or cojita. You can also switch up some of the veggies to complement the cheese you are using – for example, switch out the red bell peppers for sun dried tomatoes or add some diced fennel if you are using parmesan to up the Italian vibe of the salad.

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Positively Pot-y Potato Salad recipe.docx

Positively Pot-y Potato Salad Recipe

3 lbs baby Yukon gold potatoes
1 T rice wine vinegar
4 eggs, hardboiled
1/3 c diced red bell pepper
1/3 c diced scallions (both whites and greens)
1/3 c shredded carrots
1/3 c diced celery
1 c infused mayonnaise
2 T Dijon mustard
½ c cream cheese, room temperature
2 T infused honey
1 t garlic powder
2 T minced flat leaf parsley
½ c cooked, diced bacon
Salt and pepper to taste

Scrub potatoes and place in pot. Cover potatoes with cold water by 1 inch.
Salt water.

Bring pot to boil over high heat and cook until potatoes are tender, approximately 15 minutes. Drain potatoes. Cut any bigger potatoes into large bite-size pieces. Add potatoes to large mixing bowl and toss with rice wine vinegar. Cool in the refrigerator for 30 minutes.

Once potatoes are cool, add hardboiled eggs, bell peppers, scallions, carrots and celery to the bowl with the potatoes. Mix gently.

In separate bowl, combine mayonnaise, mustard, cream cheese, honey, garlic powder and plat leaf parsley. Whisk into a smooth dressing. Pour dressing over potatoes in the larger bowl. Toss well. Refrigerate for at least 2 hours before serving. Sprinkle with crispy bacon immediately before serving to preserve it’s crisp. As always with cannabis infused food start with small portions till you learn your tolerance .keep out of reach of children and pets

Culinarily Yours in Cannabis,

Mary Ann