Pot Head Potato Salad

By 420cooking  

April 6, 2017

Pot Head Potato Salad gives new meaning to one of life's simple pleasures, it makes it more... pleasurable!

  • Prep: 30 mins
  • Cook: 45 mins
  • Yields: 12 servings


10 large potatoes

6 eggs

2 TBS cannabis oil

1 cup diced dill pickles

1/3 cup mayonnaise

2 Tbs mustard

1/4 cup chopped onion

1 small can chopped olives

1/2 tsp celery salt

1 tsp salt

1 tsp pepper


1Boil your potato's until soft and then Cool, peel and cut into 2 inch cubes. Next add them to a large bowl.

2Boil your eggs until hard, peel and grate eggs into potato's

3Add onions, pickles, olives, mustard, celery salt, salt, pepper, mayonnaise and of course cannabis oil.

4Mix all ingredients gently until they are blended well , without mashing potato's of course !

5Then just Refrigerate and serve cold...sometimes I can't wait and eat it warm and it's still so good !

Seal all your food to keep it fresh!

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