Baked New Potato Salad with Peanuts and Mustard Dressing
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 Carro...
Ingredients
- 1/3cup red-skinned peanuts
- 2lbsmall red new potatoes
- 1/8tsp salt
- 1/3cup minced red onion
- 1large carrot; sliced on the
- 1/2cup plain low-fat yogurt
- 2tbsp finely chopped cilantro
- 1tbsp dijon mustard
Directions
- 1
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 v
- 2
sliced on the -diagonal 1/4-inch thick 2 md Ribs celery
- 3
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 t
- 4
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
- 5
Cool slightly
- 6
Rub in a kitchen towel to remove the skins
- 7
chop coarsely
- 8
Cut the potatoes into quarters and place in a baking pan