OK, here is my "final" version of ersatz potlatch seasoning.

I ended up adding to the W-S list of ingredients to fill in the taste spectrum a bit, so I'm not expecting it to taste the same as the original. I was also trying to make sure it tasted significantly different from the blackening seasoning recipe I posted earlier.

Trunklatch Seasoning:

1.5 parts salt
3 parts paprika
1 part cayenne
1 part chili powder
1 part black pepper
2 parts ground dried lemon peel
1 part oregano
1 part basil
1 part coriander
0.5 parts cumin
0.5 parts thyme
0.5 parts garlic powder

If "1 part" is "1/2 tsp", you will end up with a 1 or 2 meal sized test batch.
If 1 part = 2 tsp, this gives one spice islands spice jar full.

All of the ingredients should be readily available, if they're not in your spice rack already, except for the lemon peel. You can make that yourself, by shaving off the outer yellow part of the peel of a fresh lemon (the zest) with a potato peeler or paring knife and then drying it (air-dry or dehydrator, not in the oven). Store the dried shavings  in an airtight container and grind to powder as needed.

You will probably have to grind the oregano, thyme, and basil to a powder too, since these normally come as leaf flakes (doh!). If you have fresh herbs and dehydrate them yourself, you may want to cut back the quantity a bit.

You may also want to adjust the cayenne quantity, depending on how spicy you want the seasoning to end up, and how hot your paprika and chili powder are.

And of course you can adjust anything and everything else depending on your personal tastes too.

Good luck!