Back Yard Potato Salad: Cannabis-Infused Comfort Food Elevated
Welcome back to Infused Kitchen, where we blend cannabis creativity with culinary classics to bring you deliciously elevated recipes. Today, we’re diving into the world of comfort food with a twist: Back Yard Potato Salad.
This Back Yard Potato Salad embodies the essence of casual gatherings and relaxed moments spent with loved ones. Our version takes this backyard favorite to new heights by infusing it with a carefully crafted cannabis-infused olive oil blend. This infusion not only enhances the flavor profile but also adds a touch of sophistication to a timeless favorite.
Infusing cannabis into culinary creations isn’t just about potency—it’s about enhancing the overall dining experience. In this recipe, we’ve infused a high-quality olive oil with cannabis, combining it with tangy Dijon mustard and creamy mayonnaise to create a dressing that’s both flavorful and balanced.
Recipe
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Infusion Time: 2 hours
Total Time: 2 hours 40 minutes
Ingredients:
- 4 large potatoes, peeled and cubed
- 2 celery stalks, finely chopped
- 2 dill pickles, finely chopped
- 2 hard-boiled eggs, sliced
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup cannabis-infused olive oil (adjust potency according to preference)
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Paprika, for garnish
- Fresh parsley, chopped, for garnish
Instructions
Prepare the Cannabis Infusion
In a small bowl, combine the cannabis-infused olive oil with the apple cider vinegar. Stir well and set aside to infuse for at least 2 hours. Adjust the amount of cannabis-infused oil based on desired potency.
Cook the Potatoes
Place the cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 10-12 minutes, or until the potatoes are tender when pierced with a fork. Drain and let cool slightly.
Prepare the Dressing
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, and the infused olive oil mixture. Season with salt and pepper to taste.
Assemble the Potato Salad
In a large mixing bowl, combine the cooked and slightly cooled potatoes with the chopped celery and pickles. Pour the dressing over the potato mixture and gently toss until well coated.
Chill and Garnish
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve
Before serving, garnish the potato salad with sliced hard-boiled eggs, a sprinkle of paprika, and chopped fresh parsley.
With our Back Yard Potato Salad, we invite you to explore new dimensions of flavor and enjoyment. Whether you’re a seasoned cannabis enthusiast or simply curious about culinary infusion, this recipe offers a deliciously elevated way to enjoy a classic dish.
What do you think?