Baked New Potato Salad With Peanuts And Mustard Dressing Recipe

• 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

1. 1.
2. 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.
3. Cold slightly.
4. Rub in a kitchen towel to remove the skins; chop coarsely.
5. 2.
6. Cut the potatoes into quarters and place in a baking pan.
7. Toss with the extra virgin olive oil, salt and several grindings of pepper.
8. Bake in a preheated 375F oven 30 min or possibly till tender.
9. Stir occasionally.
10. Remove from the oven, toss with the vinegar and cold.
11. 3.
12. Place the diced red onion in a small bowl and cover with ice-water.
13. Let sit 20 min to reduce the acidity.
14. Drain and squeeze out the excess moisture with a paper towel.
15. Bring a small pan of water to a boil, add in the carrots and time for 2 min.
16. Drain and rinse with cool water to stop the cooking.
17. Pat dry.
18. 4.
19. Combine the cooled potatoes, onion, carrots and celery in a large bowl.
20. Stir together the mayonnaise, yogurt, cilantro, mustards, cumin and several grindings black pepper.
21. Combine with the vegetables and chill.
22. Stir in the peanuts just before serving.

redskinned, red new potatoes, extra virgin olive oil, black pepper, rice vinegar, red onion, carrot, celery, light mayonnaise, yogurt, cilantro, grainy mustard, mustard, cumin

Taken from cookeatshare.com/recipes/baked-new-potato-salad-with-peanuts-and-mustard-dressing-75112 (may not work)