Prep 4 mins
Cook 0 mins
A Priscilla Knudson recipe direct from Lake Eden, Minnesota. Priscilla got tired of buying the expensive "Seasoned Salt" and "Seasoning Salt" that is sold in grocery stores, so she started to make her own.
- 118.29 ml table salt
- 14.79 ml celery salt
- 14.79 ml garlic salt
- 14.79 ml paprika
- 4.92 ml dry mustard
- 4.92 ml onion powder
- 2.46 ml cornstarch
- 2.46 ml ground oregano
- Place the ingredients in a blender and blend for a few seconds. Store in a tightly-socered container (like the one you saved from the last time you spent money for the store-bought kind.).
I didn't want my salt ground too fine, so instead of a blender, I just threw everything in a jar and shook the heck out of it. I didn't realize until later that I'd forgotten the onion powder, but this tastes so good as is that I don't want to change anything. Delicious, thanks for posting!
I have made other seasoned salt recipes before, but I like the addition of cornstarch and the amounts on this one the best. I used slightly less than the 1/2 cup salt suggested, only because I don't use it often and I read the review that said they used less and it was fine. I made it to use in PanNan's Perfect Southern Fried Chicken Recipe (and boy was it ever the best fried chicken I had ever made!) and the season salt worked perfectly. Thanks, from the woman who is such a snoot she likes to make her own Bisquick :)
I've never bought "seasoned salt" in my life; hadn't need to. But, I was making some Country-Fried potatoes for breakfast and the recipe required it. I looked at Zaar and found this recipe; had every single ingredient on hand...yeah! Made it exactly per the recipe with one exception: we don't use much salt in our family so instead of the 1/2 cup table salt, I used 1 tablespoon of sea salt. This recipe turned out absolutely fantastic and I plan on not only using it all the time but passing the recipe on to my cooking friends. Thanks SO much for this classic recipe that allows you to make just the amount that you need. :)