Title: Baked New Potato Salad with Peanuts and Musta
Categories: Salad Vegetable Nut
Yield: 8 Servings
| 1/3 | c | Red-skinned peanuts |
| 2 | lb | Small red new potatoes scrubbed |
| 1 | tb | Olive oil |
| 1/8 | ts | Salt |
| | | Freshly ground black pepper to taste |
| 1 | tb | Rice vinegar |
| 1/3 | c | Minced red onion |
| 1 | lg | Carrot; sliced on the diagonal 1/4-inch thick |
| 2 | md | Ribs celery; sliced on the diagonal 1/4-inch thick |
| 1/2 | c | Light mayonnaise |
| 1/2 | c | Plain low-fat yogurt |
| 2 | tb | Finely chopped cilantro fresh, or parsley |
| 1 | tb | Grainy mustard |
| 1 | tb | Dijon mustard |
| 1/2 | ts | Ground cumin |
1. Put the peanuts in a small baking pan and toast in a preheated
350-degree F oven 5 minutes, or until the skins start to crack. Cool
slightly. Rub in a kitchen towel to remove the skins; chop coarsely. 2.
Cut the potatoes into quarters and place in a baking pan. Toss with the
olive oil, salt and several grindings of pepper. Bake in a preheated
375-degree F oven 30 minutes or until tender. Stir occasionally. Remove
from the oven, toss with the vinegar and cool. 3. Place the diced red onion
in a small bowl and cover with ice-water. Let sit 20 minutes to reduce the
acidity. Drain and squeeze out the excess moisture with a paper towel.
Bring a small pan of water to a boil, add the carrots and time for 2
minutes. Drain and rinse with cold water to stop the cooking. Pat dry. 4.
Combine the cooled potatoes, onion, carrots and celery in a large bowl.
Stir together the mayonnaise, yogurt, cilantro, mustards, cumin and several
grindings black pepper. Combine with the vegetables and refrigerate. Stir
in the peanuts just before serving.