Baked New Potato Salad With Peanuts & Musta Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Red-skinned peanuts,
2 lbs: Small red new potatoes scrubbed,
1 tbsp: Olive oil,
1/8 tsp: Salt,
Freshly ground black pepper to taste,
1 tbsp: Rice vinegar,
1/3 cup: Minced red onion,
1 large: Carrot, sliced on the diagonal 1/4-inch thick
2 medium: Ribs celery, sliced on the diagonal 1/4-inch thick
1/2 cup: Light mayonnaise,
1/2 cup: Plain low-fat yogurt,
2 tbsp: Finely chopped cilantro fresh, or parsley
1 tbsp: Grainy mustard,
1 tbsp: Dijon mustard,
1/2 tsp: Ground cumin,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp