Yield: 8 Servings
Measure | Ingredient |
---|---|
⅓ cup | Red-skinned peanuts |
2 pounds | Small red new potatoes scrubbed |
1 tablespoon | Olive oil |
⅛ teaspoon | Salt |
\N \N | 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 |
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.