Cannabis-Infused Potato Salad

The flavor of fresh dill goes wonderfully with potatoes, giving a new twist to an old favorite. Makes 6 cups, 1 cup per serving.


  • 2 1/2 pounds russet potatoes
  • 2 tablespoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 cup mayonnaise
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 grams hash or kief
  • 1 large celery stalk, finely diced
  • 1/2 medium yellow onion, finely diced
  • 3 tablespoons finely chopped dill


  1. Peel potatoes and cut into 2-inch chunks.
  2. Bring a large pot of salted water to a boil over high heat.
  3. Add potatoes and cook just until tender, about 7 minutes.
  4. Do not cook to mush. Drain and set aside. In a small bowl combine vinegar, mustard, mayonnaise, sugar, salt, and pepper.
  5. Whisk to combine.
  6. Sprinkle in kief or finely ground dry hash and whisk to combine. Set aside.
  7. Place drained potatoes in a large bowl, along with the celery, onion, and dill.
  8. Add the dressing and toss gently to combine the ingredients and coat the potatoes in the dressing.
  9. Chill until ready to serve. Salad can be made up to a day ahead of time.

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