POT-ato Salad

Great for any outdoor barbecue, picnic or just as a side dish. Be sure to warn your guests, as this one can creep up on you.


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, kief, decarboxylated flower or tincture

1 large celery stalk, finely diced

1/2 medium yellow onion, peeled and finely diced

3 tablespoons finely chopped, fresh dill


Peel the potatoes and cut into 2-inch chunks. Bring a large pot of salted water to boil over high heat. Add potatoes and cook until just tender, for about 7 minutes. Do not cook to mush. Drain and set aside.

In a small bowl, combine the vinegar, mustard, mayonnaise, sugar, salt and pepper. Whisk to combine. Sprinkle in the kief, finely ground dry hash, oil or whatever product you select; whisk to combine. Set aside.

Place drained potatoes in a large bowl, along with the celery, onion and dill. Add dressing and toss gently to combine, coating potatoes in dressing. Chill until ready to serve. Salad can be made up to a day ahead of time. Additional dill, or egg can be added, if desired.