*  Exported from  MasterCook  *

         Baked New Potato Salad with Peanuts and Mustard Dressing

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           Red-skinned peanuts
   2      pounds        Small red new potatoes -- scrubbed
   1      tablespoon    Olive oil
     1/8  teaspoon      Salt
                        Freshly ground black pepper -- to taste
   1      tablespoon    Rice vinegar
     1/3  cup           Minced red onion
   1      large         Carrot -- sliced diagonally
   2      medium        Ribs celery -- sliced diagonally
     1/2  cup           Light mayonnaise -- sliced diagonally
     1/2  cup           Plain low-fat yogurt
   2      tablespoons   Finely chopped cilantro -- fresh, or parsley
   1      tablespoon    Grainy mustard
   1      tablespoon    Dijon mustard
     1/2  teaspoon      Ground 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.  
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.

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