Ranch Potato Salad

Potato Salad is a favorite that shows up at nearly every spring and summer get together. Check out Chef Mary's version - which adds a nice twist to this classic dish with ranch - and of course a little hemp!

This is an easy salad to adapt to your taste and preferences for sweet and sour and a little added crunch.

INGREDIENTS

• 2 pounds baby red skin potatoes, cut into small bite size pieces

• 2 cups sour cream (regular or low fat) or yogurt

• 2 tbsp Culinary Cannabis Hemp Ranch Seasoning

• 1/2 cup celery, chopped

• 1 cup green onions, chopped

• freshly cracked pepper, to taste

EXTRAS THAT CAN BE ADDED:

• 1 cup freshly grated sharp cheddar cheese, parm, or cheese of your choice

• 14-16 slices bacon

• 1 cup grilled chicken

• 1/2 cup roasted peppers (jalapeno or red)

• 1 cup spring veggies

• 2 tbsp pickles

DIRECTIONS

1. Leave the peel on the red potatoes and cut them into small cubes. Bring large pot of water to boil with 1 tbsp salt. Add potatoes and cook uncovered for 8-15 minutes or until potatoes are tender (easily pierced with a fork). Don't overcook.

2. Drain and rinse in cold water and let cool completely before making salad. Can be done the night before.

3. Mix the Hemp Ranch Seasoning with the sour cream or yogurt. Whisk until smooth.

4. Place cooled potatoes in a large bowl. Add green onions, celery and any other fixins and pour the dressing over everything. Use a spatula to combine and top with fresh cracked black pepper.