Side Pannel
Baked New Potato Salad with Peanuts and Mustard Dressing
Baked New Potato Salad with Peanuts and Mustard Dressing
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Vegetables
Ingredients List
- 1/3 c Red-skinned peanuts
- 2 lb Small red new potatoes
- -scrubbed
- 1 tb Olive oil
- 1/8 ts Salt
- Freshly ground black pepper
- -to taste
- 1 tb Rice vinegar
- 1/3 c Minced red onion
- 1 lg Carrot; sliced on the
- -diagonal 1/4-inch thick
- 2 md Ribs celery; sliced on the
- -diagonal 1/4-inch thick
- 1/2 c Light mayonnaise
- 1/2 c Plain low-fat yogurt
- 2 tb Finely chopped cilantro
- -fresh, or parsley
- 1 tb Grainy mustard
- 1 tb Dijon mustard
- 1/2 ts Ground cumin
Directions
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.
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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