Ingredients
2 pounds small red-skinned
potatoes, quartered
1 pound bacon, chopped
2 large eggs
2 tablespoons red wine vinegar
3/4 cup mayonnaise
3 tablespoons whole-grain
mustard
6 scallions, finely chopped
1 medium red onion, diced
1 tablespoon sugar
Kosher salt and freshly ground
pepper
Cannabis Oil
Method
- Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15minutes. Meanwhile, sauté the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
- Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
- Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, cannabis oil and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.