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Test Kitchen Approved

Cumin Spiced Potato Salad

Recipe By Savory Spice Test Kitchen

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:

½ cups mayonnaise

¼ cups sour cream

3 Tbsp. pickle juice*

2 Tbsp. Dijon mustard

1 tsp. sugar





Salt & pepper to taste

For salad:

2 lbs. red potatoes, scrubbed and quartered

1 Tbsp. Kosher Salt

2 celery stalks, finely chopped

2 scallions, white and green parts finely chopped

⅓ cups minced pickle chips*

Savory Spice ingredients in this recipe

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.