Skip to content
Cyber Monday! Today Only All Orders Ship Free With Code MONDAY
Cyber Monday! Today Only All Orders Ship Free With Code MONDAY

Test Kitchen Approved

Cumin Spiced Potato Salad

Recipe By Savory Spice Test Kitchen

Yields

6 to 8 servings

Recipe By Savory Spice Test Kitchen

Spiked with tangy pickles, earthy cumin, and a ranch inspired dressing, this potato salad makes a refreshing barbecue side for beef ribs and brisket.

Recipe Notes

*Use dill or sweet pickles depending on taste preference. Add more pickle juice or minced pickle to taste.

Ingredients

For dressing:

1/2 cup mayonnaise

1/4 cup sour cream

3 Tbsp. pickle juice*

2 Tbsp. Dijon mustard

1 tsp. granulated sugar






For salad:

2 lbs. red potatoes, scrubbed and quartered


2 celery stalks, finely chopped

2 scallions, white and green parts finely chopped

1/3 cup minced pickle chips*

Savory Spice ingredients in this recipe

  • Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

    View full details
  • Celery Seeds

    The celery that we eat today developed from a wild European plant that grew near the sea. Celery seeds have the taste and smell of celery stalks, ...

    View full details
  • Dill Weed

    Dill weed is native to Western Europe and Russia. Traditionally used in German and Scandinavian cooking, it has become more popular in the States. ...

    View full details
  • Mt. Elbert All-Purpose Seasoning

    The highest peak in the state of Colorado and the second highest in the continental United States, Mt. Elbert deserves a mention when talking 14ers...

    View full details
  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details

Directions

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.