Baked New Potato Salad With Peanuts And Mustard Dressing Recipe Recipe

Name: Baked New Potato Salad With Peanuts And Mustard Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
1.
2
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.
3
Cold slightly.
4
Rub in a kitchen towel to remove the skins; chop coarsely.
5
2.
6
Cut the potatoes into quarters and place in a baking pan.
7
Toss with the extra virgin olive oil, salt and several grindings of pepper.
8
Bake in a preheated 375F oven 30 min or possibly till tender.
9
Stir occasionally.
10
Remove from the oven, toss with the vinegar and cold.
11
3.
12
Place the diced red onion in a small bowl and cover with ice-water.
13
Let sit 20 min to reduce the acidity.
14
Drain and squeeze out the excess moisture with a paper towel.
15
Bring a small pan of water to a boil, add in the carrots and time for 2 min.
16
Drain and rinse with cool water to stop the cooking.
17
Pat dry.
18
4.
19
Combine the cooled potatoes, onion, carrots and celery in a large bowl.
20
Stir together the mayonnaise, yogurt, cilantro, mustards, cumin and several grindings black pepper.
21
Combine with the vegetables and chill.
22
Stir in the peanuts just before serving.

579

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Baked New Potato Salad With Peanuts And Mustard Dressing Recipe 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 Recipe

How did you like this recipe?

Frequently Asked Questions