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  • Baked New Potato Salad With Peanuts And Mustard Dressing

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    Baked New Potato Salad With Peanuts And Mustard Dressing
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/3 c. red-skinned peanuts
    • 2 lb small red new potatoes, scrubbed
    • 1 Tbsp. extra virgin olive oil
    • 1/8 tsp salt freshly grnd black pepper, to taste
    • 1 Tbsp. rice vinegar
    • 1/3 c. chopped red onion
    • 1 lrg carrot, sliced on the inch thick
    • 2 med ribs celery, sliced on the inch thick
    • 1/2 c. light mayonnaise
    • 1/2 c. plain low-fat yogurt
    • 2 Tbsp. finely minced cilantro, fresh, or possibly parsley
    • 1 Tbsp. grainy mustard
    • 1 Tbsp. dijon mustard
    • 1/2 tsp grnd cumin

    Directions

    1. 1. Put the peanuts in a small baking pan and toast in a preheated 350-degree F oven 5 min, or possibly till the skins start to crack. Cold slightly. Rub in a kitchen towel to remove the skins; chop coarsely.
    2. 2. Cut the potatoes into quarters and place in a baking pan. Toss with the extra virgin olive oil, salt and several grindings of pepper. Bake in a preheated 375F oven 30 min or possibly till tender. Stir occasionally. Remove from the oven, toss with the vinegar and cold.
    3. 3. Place the diced red onion in a small bowl and cover with ice-water. Let sit 20 min 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 in the carrots and time for 2 min. Drain and rinse with cool water to stop the cooking. Pat dry.
    4. 4. Combine the cooled potatoes, onion, carrots and celery in a large bowl.
    5. Stir together the mayonnaise, yogurt, cilantro, mustards, cumin and several grindings black pepper. Combine with the vegetables and chill. Stir in the peanuts just before serving.

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