Baked new potato salad with peanuts and mustard dressing
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Baked new potato salad with peanuts and mustard dressing
  Potato    Salad    Mustard    Vegetables    Dressings  
Last updated 6/12/2012 1:06:15 AM. Recipe ID 31656. Report a problem with this recipe.
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      Title: Baked new potato salad with peanuts and mustard dressing
 Categories: Salads, Vegetables
      Yield: 8 Servings
 
    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
 
  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.
  
  File




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Recipe ID 31656 (Apr 03, 2005)

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