 |
---------- Recipe via Meal-Master (tm) v8.02
Title: BAKED NEW POTATO SALAD WITH PEANUTS AND MUSTA
Categories: Salads, Vegetables
Yield: 8 servings
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
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.
-----
|
