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


YIELD
4 to 6 servings

INGREDIENTS
  • For dressing:

  • 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
  • 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
  • 1/3 cup minced pickle chips*

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NOTES

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



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.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Gluten-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

33
3 lbs  
$6.65

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