Baked New Potato Salad with Peanuts and Mustard Dressing

• 13 cup peanuts red-skinned
• 2 pounds new potatoes small red, scrubbed
• 1 tablespoon olive oil
• 18 teaspoon salt
• 1 x black pepper freshly ground, to taste
• 1 tablespoon rice vinegar
• 13 cup red onion minced
• 1 large carrots sliced on the diagonal 1/4-inch thick
• 2 each celery stalks sliced on the diagonal 1/4-inch thick
• 1/2 cup mayonnaise, light
• 1/2 cup yogurt, low-fat
• 2 tablespoons cilantro finely chopped fresh, or parsley
• 1 tablespoon prepared mustard grainy
• 1 tablespoon dijon mustard
• 1/2 teaspoon 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.
2. Cool slightly.
3. Rub in a kitchen towel to remove the skins; chop coarsely.
4. Cut the potatoes into quarters and place in a baking pan.
5. Toss with the olive oil, salt and several grindings of pepper.
6. Bake in a preheated 375-degree F oven 30 minutes or until tender.
7. Stir occasionally.
8. Remove from the oven, toss with the vinegar and cool.
9. Place the diced red onion in a small bowl and cover with ice-water.
10. Let sit 20 minutes to reduce the acidity.
11. Drain and squeeze out the excess moisture with a paper towel.
12. Bring a small pan of water to a boil, add the carrots and time for 2 minutes.
13. Drain and rinse with cold water to stop the cooking.
14. Pat dry.
15. Combine the cooled potatoes, onion, carrots and celery in a large bowl.
16. Stir together the mayonnaise, yogurt, cilantro, mustards, cumin and several grindings black pepper.
17. Combine with the vegetables and refrigerate.
18. Stir in the peanuts just before serving.

peanuts red, potatoes, olive oil, salt, black pepper, rice vinegar, red onion, carrots, celery stalks, mayonnaise, yogurt, cilantro, grainy, mustard, cumin

Taken from recipeland.com/recipe/v/baked-new-potato-salad-peanuts--3910 (may not work)