In this study, a new correlation for the cake strength of potash as a function of initial moisture content, particle size, and drying time is developed. The correlation is based on the experimental data collected by Wang et al. (2006) and Gillies et al. (2006). For initial moisture content ranging from 0.25% to 6% (w/w), particle size ranging from 0.85 to 3.35mm, and drying time constant ranging from 7 to 1900min, the correlation shows that strength is linearly related to the product of the initial moisture content, Xi, the inverse square of mean particle diameter, dpm, and [image omitted], where tc is the drying time constant.