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Receta Baked New Potato Salad With Peanuts And Mustard Dressing
by Global Cookbook

Baked New Potato Salad With Peanuts And Mustard Dressing
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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.
  5. 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.