Recipe - Baked New Potato Salad With Peanuts And Mustard Dressing

1/3 cup Redskinned peanuts
2 pound Small red new potatoes
scrubbed
1 tablespoon Olive oil
1/8 teaspoon Salt
Freshly ground black pepper
to taste
1 tablespoon Rice vinegar
1/3 cup Minced red onion
1 lg Carrot; cut or sliced up on the
diagonal 1/4inch thick
2 md Ribs celery; cut or sliced up on the
diagonal 1/4inch thick
One half cup Light mayonnaise
One half cup Plain lowfat yogurt
2 tablespoon Finely chopped cilantro
fresh, or parsley
1 tablespoon Grainy mustard
1 tablespoon Dijon mustard
One half teaspoon Ground cumin

1. Put the peanuts in a small baking pan and toast in a preheated
350degree 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
375degree F oven 30 minutes or until tender. Stir occasionally. Remove
from the oven, toss with the vinegar and cool. 3. Place the minced red onion
in a small bowl and cover with icewater. 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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