Baked new potato salad with peanuts and mustard dressing

8 servings

Ingredients

Quantity Ingredient
⅓ cup Red-skinned peanuts
2 pounds Small red new potatoes scrubbed
1 tablespoon Olive oil
⅛ teaspoon Salt
Freshly ground black pepper to taste
1 tablespoon Rice vinegar
⅓ cup Minced red onion
1 large Carrot; sliced on the diagonal 1/4-inch thick
2 mediums Ribs celery; sliced on the diagonal 1/4-inch thick
½ cup Light mayonnaise
½ cup Plain low-fat yogurt
2 tablespoons Finely chopped cilantro fresh, or parsley
1 tablespoon Grainy mustard
1 tablespoon Dijon mustard
½ teaspoon 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.

Data per serving: 191 Calories, 5 g Protein, 7 g Fat, 27 g Carbohydrates, 175 mg Sodium, 1 g Saturated fat, 3 g Monounsaturated fat, 2 g Polyunsaturated fat, 3 mg Cholesterol.

Printed in June 8, 1994, issue of The Seattle Times. APB Submitted By ALAN BURGSTAHLER On 10-16-94

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