Culinary Cannabis

Hello Every one!

Thanks for stopping. by today, today to talk about a uniquely Haw6type salad.You got to love a culture that combines both macaroni  and potatoes in on dish.Ontop of that,this is salad salad usually served as part of a ” plate lunch ” that also includes a hearty  helping office with gravy, a protein often with a fried egg on top. Carb on carb action is my favorite kind of food porn.

I first had this salad way back in 1991, when Patrick and I were on our honey moon in Hawaii; my new sister in law gave us a laugh as a wedding gift. This luau was the first time I tried poi. I should have loved it, since it was purple, but I didn’t. I did however truely love potatoes mac salad

The story we were told about the origin of the origin of the salad goes back to the 19th century during the plantation era. Europeans that immigrated to the islands missed the potatoes they they were used to but found the Hawaian climate wasn’t good for growing them. Forced to shippotatoes in, dried macaroni added to bulk the expensive potatoes and feed the workers less exspensively. Wow a cost cutting measure that didn’t compro.ise on taste, but actually improved the taste.

I use to use red onions in combination  with chives.in this version of the salad . If you have access to Maui onions, by all means use them. It’s hard for me to find them here in the Midwest , so I’ve had to adapt.The Thai basil isn’t traditional, but I think it gives the Potato Mac salada distinct tropical feel , and isn’t that what we want when we are dreaming Hawaii?

Salad

1.5lbs salad size gold potatoes boiled and cut into bite size pieces

8 Oz “fat” elbow macaroni,  fully cooked(cook beyond dente)

5 hard boiled eggs diced

1/2 c shredded carrot

1 stalk finely diced celery

1/4 c finely diced red onion

1/2 diced bell pepper(any color)

Dressing

3/4 c infused mayonnaise

1/3 c Greek yogurt

1/4 c milk

2 T rice wine vinegar

2T white sugar

1 dried dill weed

1 T finely diced parsley

1 t garlic power

1t onions powder

1 T Dijon mustard

3 T snipped chives

1 TMinced Thai basil

In a large bowl combines all salad ingredients and toss  lightly, tri to keep the potato pieces in tact.

In a medium mixing bowl combines all rice wine vinegar with sugar and salt.Stir to deserve the salt and sugar crystals.

Add remaining dressing  Ingrediants and stir to combine.

Add dressing to salad ingredients and stir thoroughly . Refrigerated at least 2 hours before serving.

As with all cannabis infused food start with small serving till you learn your tolerance level. Keep out of reach  of children and pets

Culinarily Yours in Cannabis,

Mary Ann