Recipe: Cumin Spiced Potato Salad
Spiked with tangy pickles, earthy cumin, and a ranch inspired dressing, this potato salad makes a refreshing barbecue side for beef ribs and brisket.
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 Tbsp. pickle juice*
- 2 Tbsp. Dijon mustard
- 1 tsp. sugar
- 2 tsp. cumin seeds
- 1/2 tsp. celery seeds
- 1 tsp. dill weed
- 1 tsp. Mt. Elbert All-Purpose Seasoning
- salt & pepper to taste
- 2 lbs. red potatoes, scrubbed and quartered
- 1 Tbsp. kosher salt
- 2 celery stalks, finely chopped
- 2 scallions, white and green parts finely chopped
- 1/3 cup minced pickle chips*
*Use dill or sweet pickles depending on taste preference. Add more pickle juice or minced pickle to taste.
For dressing: Whisk mayonnaise, sour cream, pickle juice, Dijon, and sugar together in a small bowl. Crush cumin seeds and celery seeds together in a mortar & pestle, or give them a quick whiz in a spice grinder, just enough so they are coarsely crushed. Add crushed seeds, dill weed, and Mt. Elbert to mayo mixture and stir to combine. Season with salt & pepper to taste. Set aside so flavors can meld while salad is prepared.
For salad: In a large pot, cover potatoes with cold water by about 1 inch. Add salt and bring to a boil. Boil until largest pieces are easily pierced with a knife, 10 to 15 min. Drain potatoes into a colander and run cold water over them for a minute to stop the cooking. Once cool, cut again into bite-size pieces and place in a large bowl. Add celery, scallion, and pickles. Fold in dressing to taste. Season with more salt & pepper to taste. Cover and chill for at least an hour before serving. Garnish with additional cumin seeds if desired.