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Last Chance To Get Mexican Street Corn Seasoning for the Year!
Last Chance To Get Mexican Street Corn Seasoning for the Year!

Test Kitchen Approved

Cumin Spiced Potato Salad

Recipe By Savory Spice Test Kitchen

Prep Time

Cooking Time

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.

Dietary Information

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

Ingredients

For dressing:

0.5 cups mayonnaise

0.25 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

0.33 cups minced pickle chips*

Savory Ingredients in this Recipe

  • 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...

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  • 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. ...

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  • 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...

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  • 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 s...

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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.