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Ingredientes
- 1/3 c. red-skinned peanuts
- 2 lb small red new potatoes, scrubbed
- 1 Tbsp. extra virgin olive oil
- 1/8 tsp salt freshly grnd black pepper, to taste
- 1 Tbsp. rice vinegar
- 1/3 c. chopped red onion
- 1 lrg carrot, sliced on the inch thick
- 2 med ribs celery, sliced on the inch thick
- 1/2 c. light mayonnaise
- 1/2 c. plain low-fat yogurt
- 2 Tbsp. finely minced cilantro, fresh, or possibly parsley
- 1 Tbsp. grainy mustard
- 1 Tbsp. dijon mustard
- 1/2 tsp grnd cumin
Direcciones
- 1. Put the peanuts in a small baking pan and toast in a preheated 350-degree F oven 5 min, or possibly till the skins start to crack. Cold 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 extra virgin olive oil, salt and several grindings of pepper. Bake in a preheated 375F oven 30 min or possibly till tender. Stir occasionally. Remove from the oven, toss with the vinegar and cold.
- 3. Place the diced red onion in a small bowl and cover with ice-water. Let sit 20 min 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 in the carrots and time for 2 min. Drain and rinse with cool 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 chill. Stir in the peanuts just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 8 servings | |
| Calories 216 | |
| Calories from Fat 125 | 58% |
| Total Fat 14.11g | 18% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 158mg | 7% |
| Potassium 608mg | 17% |
| Total Carbs 20.63g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.88g | 2% |
| Protein 2.99g | 5% |
