Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Red-skinned peanuts

  2. 2 lbs 908g / 32oz Small red new potatoes - scrubbed

  3. 1 tablespoon 15ml Olive oil

  4. 1/8 teaspoon 0.6ml Salt Freshly ground black pepper - to taste

  5. 1 tablespoon 15ml Rice vinegar

  6. 1/3 cup 20g / 0.7oz Minced red onion

  7. 1 cup 110g / 3.9oz Carrot - sliced (large) - inch thick

  8. 2 Celery - sliced on the diag

  9. 1 inch thick 1/2 cup 118ml Light mayonnaise

  10. 1/2 cup 118ml Plain low-fat yogurt

  11. 2 tablespoons 30ml Cilantro fresh, or parsley - finely chopped

  12. 1 tablespoon 15ml Grainy mustard

  13. 1 tablespoon 15ml Dijon mustard

  14. 1/2 teaspoon 2 1/2ml Ground cumin

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 375F 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.


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