Cheri's Favorite Pot Potato Salad
Equipment
- stove
Ingredients
- 2 1/2 pounds potatoes Russet, peeled and cut into 2-inch chunks
- 2 tablespoons apple cider vinegar
- 2 teaspoons mustard Dijon
- 1/2 cup mayonnaise
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 2 tablespoons cannabis infused oil preferably olive oil
- 1 large celery stalk finely chopped
- 1/2 medium onion red, finely diced
- 3 eggs hard-boiled, peeled and chopped
- 1/4 cup Italian parsley fresh, finely chopped
Instructions
- Bring a large pot of salted water to a boil over high heat. Add potatoes and cook just until tender, about 7 minutes. Do not cook to mush. Drain. Set aside.
- In a small bowl combine vinegar, mustard, mayonnaise, sugar, salt, pepper, and cannabis oil. Whisk to combine.
- Place drained potatoes in a large bowl along with the celery, onion, hard-boiled eggs, and Italian parsley. Add the dressing and toss gently to combine and evenly mix and coat all the ingredients. Chill until ready to serve.
Notes
Dosing & Marijuana Oil
Click here for instructions for making Marijuana Infused Oil. **This dose is only a suggestion. Be sure to read and understand Calculating Cannabis Doses in Edibles before attempting to cook with marijuana. For more accurate dosing, be sure to take my FREE online dosing class, or enroll in my Basic Dosing course with Dosage Calculators.Please Support our Sponsor
