A cannabis oil-infused potato salad recipe
There are so many incredible recipes on the internet that work with cannabutter as a base ingredient for cannabis infusion, but if you’ve got some more fragile cannabis oil instead, then this potato salad recipe might just be perfect for you. It utilizes the strongest elements of the plant and uses them to tastefully dose a delicious and healthy side dish that goes well with just about anything, and stores perfectly in the fridge for later, making it an ideal option if you need something that you can whip up in advance, to have ready well before you actually need it.
Potato salad recipe
Most salad recipes are boring, as they all lack uniqueness, but this one takes the cake. Every single bite of this potato salad will leave an explosion of flavor dancing on your tongue that is enough to excite the senses without being too overpowering. If you aren’t a fan of heavy spice but want something that’s a tad more exotic than a regular Ceasar salad with a boost of cannabinoids, then this potato salad recipe might be just what you’ve been looking for.
Preparation time: 15 minutes
Cooking time: 20 minutes
- 6 medium-sized red potatoes
- 1 celery stalk (diced)
- ¼ cup fresh parsley
- ¼ cup green onions (diced)
- ¼ cup bacon bits
- 3 tablespoons cannabis oil (olive is preferred)
- 2 teaspoons salt
- 1 ½ teaspoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon crushed garlic
- Pinch of cayenne pepper
- Paring Knife
- Large pot
- Small bowl
- Large bowl
Scrub all of the potatoes until they are clean and then remove any pits or black spots to avoid a gritty texture.
Slice the potatoes into ¼ inch disks, then slice the circles into quarters to create the perfect bite-sized pieces.
Fill a large pot approximately halfway full of water, and add the potato bits in.
Bring the water to a rolling boil and allow the potatoes to cook for between 7 to10 minutes, or until the potatoes are cooked, but still firm. This is important to watch if you want a potato salad that doesn’t turn to paste, so be sure to keep a close eye on them as they cook.
Once the potatoes are cooked, drain the water from the pot and then dump the steaming hot bits into a large mixing bowl.
Toss the potatoes with the parsley, celery, onions, and bacon bits, ensuring that they are evenly combined and thoroughly coated before moving onto the next step.
In a smaller bowl, whisk together the salt, cayenne pepper, mustard, garlic, lemon juice, and cannabis oil.
Drizzle the freshly made dressing over the potato chunks and then gently fold it into the mix.
Leave the potato salad to cool in the fridge for at least 2 hours before serving, as this allows the flavors to leech into the potato bits, resulting in a delicious marinade of spices and goodness that will go great with any meal.
How to store this potato salad
This potato salad recipe has just enough for natural preservatives, thanks to the powerful lemon juice, that can last for up to 5 days if it is stored in an airtight container and refrigerated. However, the life of the dish can be quickly shortened through warmth, so it’s best to only take out what you need for each meal, leaving the rest in a cool environment that will keep it fresh and delicious.