Baked New Potato Salad With Peanuts And Mustard Dressing Recipe

Step 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.

Step 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.

Step 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.

Step 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.

Things You'll Need

  • 1/3c Red-skinned peanuts
  • 2lb Small red new potatoes
  • -scrubbed
  • 1tb Olive oil
  • 1/8ts Salt
  • Freshly ground black pepper
  • -to taste
  • 1tb Rice vinegar
  • 1/3c Minced red onion
  • 1lg Carrot; sliced on the
  • -diagonal 1/4-inch thick
  • 2md Ribs celery; sliced on the
  • -diagonal 1/4-inch thick
  • 1/2c Light mayonnaise
  • 1/2c Plain low-fat yogurt
  • 2tb Finely chopped cilantro
  • -fresh, or parsley
  • 1tb Grainy mustard
  • 1tb Dijon mustard
  • 1/2ts Ground cumin

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