A recipe for Baked New Potato Salad with Peanuts and Mustard Dressing. Follow the simple recipe instructions for Baked New Potato Salad with Peanuts and Mustard Dressing shared by other home cooking experts.
Ingredients
1/3 c. Red-skinned peanuts2 lb. Small red new potatoes, scrubbed
1 Tbs. Olive oil
1/8 Tsp. Salt
Freshly ground black pepper to taste
1 Tbs. Rice vinegar
1/3 c. Minced red onion
1 lg. Carrot; sliced on the diagonal, 1/4-inch thick
2 med. Ribs celery; sliced on the diagonal, 1/4-inch thick
1/2 c. Light mayonnaise
1/2 c. Plain low-fat yogurt
2 Tbs. Finely chopped cilantro, fresh, or parsley
1 Tbs. Grainy mustard
1 Tbs. Dijon mustard
1/2 Tsp. Ground cumin
Directions
1. Put the peanuts in a small baking pan and toast in a preheated350-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.
