Abstract: A dry spice/herb mixture usable for being admixed with a cooked food, preferably potatoes, comprises a plurality of base ingredients including celery seeds, garlic granules, onion powder, paprika, and turmeric. The base ingredients are also combined with sugar which constitutes the major bulk of the dry spice/herb mixture. Flavor enhancers can be used including minced onion, mustard seed, dill weed, parsley flakes and black pepper. The dry spice/herb mixture is preferably combined with real mayonnaise and optionally white vinegar, chilled and then admixed with cooked and chilled potatoes to obtain a final potato salad product.