Baked New Potato Salad with Peanuts and Mustard Dressing Recipe

Name: Baked New Potato Salad with Peanuts and Mustard Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup peanuts red-skinned; 2 pounds new potatoes small red, scrubbed; 1 tablespoon olive oil; ⅛ teaspoon salt; 1 x black pepper freshly ground, to taste; 1 tablespoon rice vinegar; ⅓ cup red onion minced; 1 large carrots sliced on the diagonal 1/4-inch thick; 2 each celery stalks sliced on the diagonal 1/4-inch thick; 1/2 cup mayonnaise, light; 1/2 cup yogurt, low-fat; 2 tablespoons cilantro finely chopped fresh, or parsley; 1 tablespoon prepared mustard grainy; 1 tablespoon dijon mustard; 1/2 teaspoon cumin

Servings: persons

⅓ cup peanuts red-skinned
2 pounds new potatoes small red, scrubbed
1 tablespoon olive oil
⅛ teaspoon salt
1 x black pepper freshly ground, to taste
1 tablespoon rice vinegar
⅓ cup red onion minced
1 large carrots sliced on the diagonal 1/4-inch thick
2 each celery stalks sliced on the diagonal 1/4-inch thick
1/2 cup mayonnaise, light
1/2 cup yogurt, low-fat
2 tablespoons cilantro finely chopped fresh, or parsley
1 tablespoon prepared mustard grainy
1 tablespoon dijon mustard
1/2 teaspoon 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.
2
Cool slightly.
3
Rub in a kitchen towel to remove the skins; chop coarsely.
4
Cut the potatoes into quarters and place in a baking pan.
5
Toss with the olive oil, salt and several grindings of pepper.
6
Bake in a preheated 375-degree F oven 30 minutes or until tender.
7
Stir occasionally.
8
Remove from the oven, toss with the vinegar and cool.
9
Place the diced red onion in a small bowl and cover with ice-water.
10
Let sit 20 minutes to reduce the acidity.
11
Drain and squeeze out the excess moisture with a paper towel.
12
Bring a small pan of water to a boil, add the carrots and time for 2 minutes.
13
Drain and rinse with cold water to stop the cooking.
14
Pat dry.
15
Combine the cooled potatoes, onion, carrots and celery in a large bowl.
16
Stir together the mayonnaise, yogurt, cilantro, mustards, cumin and several grindings black pepper.
17
Combine with the vegetables and refrigerate.
18
Stir in the peanuts just before serving.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ⅓ cup peanuts red-skinned, 2 pounds new potatoes small red, scrubbed, 1 tablespoon olive oil, ⅛ teaspoon salt, and more.

Yes, Baked New Potato Salad with Peanuts and Mustard Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked New Potato Salad with Peanuts and Mustard Dressing

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