There are no raisins in this potato salad recipe, just good old cannabis! This cannabis infused potato salad will elevate your next cookout to a whole new level just make sure to properly label your cannabis potato salad to let everyone know how much cannabis is in it!
Prep Time: 15 minutes
Cook Time: 15 minutes
2-3 pounds red, white, or yellow potatoes, washed and cut into bite-size pieces
3 tablespoons apple cider vinegar
1 rib of a celery stalk, diced
5 hard-boiled eggs peeled and rinsed
1-1/2 cups cannamayo
1 tablespoon yellow mustard
1-1/4 teaspoon celery seed
1 tablespoon garlic powder
2 teaspoons onion powder
3 tablespoons fresh parsley
2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon paprika, optional
Fill a large pot half full of water and bring to a boil over high heat. Reduce the heat to medium and allow the potatoes to cook uncovered for 10-15 minutes or until the potatoes are easily pierced with a fork. Drain the potatoes and allow to cool.
Place the slightly warm potatoes into a large mixing bowl and add the vinegar. Toss the potatoes until they are evenly coated in the vinegar.
Add the celery and hard-boiled eggs to the bowl of potatoes.
In a medium bowl add the cannamayo, mustard, celery seed, garlic powder, onion powder, parsley, salt, and pepper. Blend well.
Add the cannamayo mixture to the potato mixture and gently fold the ingredients until the potatoes are well coated. Taste and adjust seasonings as necessary.
Sprinkle the potato salad with paprika, cover, and refrigerate for at least 1 hour before serving.