Baked New Potato Salad with Peanuts & Mustard Dressing
Yield
8 servingsPrep
60 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
peanuts
red-skinned |
|
| 2 | pounds |
new potatoes
small red, scrubbed |
|
| 1 | tablespoon |
olive oil
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | tablespoon |
rice vinegar
|
|
| ⅓ | 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 |
|
| ½ | cup |
mayonnaise, light
|
*
|
| ½ | cup |
yogurt, low-fat
|
|
| 2 | tablespoons |
cilantro
finely chopped fresh, or parsley |
|
| 1 | tablespoon |
prepared mustard
grainy |
|
| 1 | tablespoon |
dijon mustard
|
|
| ½ | teaspoon |
cumin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
peanuts
red-skinned |
|
| 907.2 | g |
new potatoes
small red, scrubbed |
|
| 15 | ml |
olive oil
|
|
| 0.6 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 15 | ml |
rice vinegar
|
|
| 79 | ml |
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 |
|
| 118 | ml |
mayonnaise, light
|
*
|
| 118 | ml |
yogurt, low-fat
|
|
| 3E+1 | ml |
cilantro
finely chopped fresh, or parsley |
|
| 15 | ml |
prepared mustard
grainy |
|
| 15 | ml |
dijon mustard
|
|
| 2.5 | ml |
cumin
|
|
Directions
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.
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.
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.
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.
