| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads, Vegetables |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Red-skinned peanuts |
| 2 |
lb |
Small red new potatoes scrubbed |
| 1 |
tb |
Olive oil |
| 1/8 |
ts |
Salt |
|
|
Freshly ground black pepper to taste |
| 1 |
tb |
Rice vinegar |
| 1/3 |
c |
Minced red onion |
| 1 |
lg |
Carrot; sliced on the diagonal 1/4-inch thick |
| 2 |
md |
Ribs celery; sliced on the diagonal 1/4-inch thick |
| 1/2 |
c |
Light mayonnaise |
| 1/2 |
c |
Plain low-fat yogurt |
| 2 |
tb |
Finely chopped cilantro fresh, or parsley |
| 1 |
tb |
Grainy mustard |
| 1 |
tb |
Dijon mustard |
| 1/2 |
ts |
Ground cumin |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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