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ISLAND POTATO SALAD

SERVES 8 (5 MG THC PER SERVING)

A BIG “JAM DOWN” PARTY SPREAD would definitely include jerk chicken and absolutely potato salad. Consider dividing the salad in half and spiking one bowl; just be sure to label which is which!

4 medium Yukon Gold potatoes, peeled and cut into ¾-inch cubes

4 large cage-free eggs

1 tablespoon plus 1¼ teaspoons fine sea salt

1 cup green peas, fresh or frozen

2 tablespoons coconut oil

1 tablespoon annatto seeds

½ small red onion, very finely chopped

1 tablespoon Jamaican curry powder

1 teaspoon mustard powder

½ cup olive oil–based mayonnaise

1 tablespoon plus 1 teaspoon CannaOil

6 whole scallions, finely chopped

1 Scotch bonnet pepper, seeded and minced

½ teaspoon sweet paprika

1. Bring a large pot of water to a boil. Add the potatoes, eggs, and 1 tablespoon of the salt and return to a boil. Simmer until the potatoes are nearly tender, 5 to 7 minutes. Add the peas and cook 1 minute, then drain in a colander. Peel the eggs and set aside.
2. Heat the coconut oil and annatto seeds in a small skillet over medium heat. Once the seeds sizzle and the oil turns a rich orange, 1½ to 2 minutes, strain the oil through a fine-mesh sieve into a bowl. Discard the seeds and return the oil to the skillet. Add the onion and ¼ teaspoon of the salt and cook over medium heat until it starts to sizzle. Stir in the curry powder and cook the mixture down until the curry powder is fragrant, about 1 minute. Transfer to a bowl and stir in the mustard powder.
3. Chop 2 of the peeled eggs, place them in a large bowl, and use a fork to mash them into bits. Stir in the mayonnaise, CannaOil, 1 teaspoon salt, the scallions, and Scotch bonnet, then stir in the cooled onion mixture. Stir in the potatoes and peas, then taste for salt.
4. Transfer to a serving bowl. Cut the remaining eggs into quarters and set them on top of the potato salad, sprinkle with paprika, and serve.