Skip to content
Celebrate with free shipping on all orders! Use code JULY4TH at checkout
Celebrate with free shipping on all orders! Use code JULY4TH at checkout

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.


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


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.