Baked New Potato Salad With Peanuts And Mustard Dressing Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Red-skinned peanuts,
-diagonal 1/4-inch thick,
2 lbs: Small red new potatoes,
2 medium: Ribs celery, sliced on the
-scrubbed,
-diagonal 1/4-inch thick,
1 tbsp: Olive oil,
1/2 cup: Light mayonnaise,
1/8 tsp: Salt,
1/2 cup: Plain low-fat yogurt,
Freshly ground black pepper,
2 tbsp: Finely chopped cilantro,
-to taste,
-fresh, or parsley
1 tbsp: Rice vinegar,
1 tbsp: Grainy mustard,
1/3 cup: Minced red onion,
1 tbsp: Dijon mustard,
1 large: Carrot, sliced on the
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.
Data per serving: 191 Calories, 5 g Protein, 7 g Fat, 27 g
Carbohydrates, 175 mg Sodium, 1 g Saturated fat, 3 g Monounsaturated
fat, 2 g Polyunsaturated fat, 3 mg Cholesterol.
Printed in June 8, 1994, issue of The Seattle Times. APB
Submitted By ALAN BURGSTAHLER On 10-16-94
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.
Data per serving: 191 Calories, 5 g Protein, 7 g Fat, 27 g
Carbohydrates, 175 mg Sodium, 1 g Saturated fat, 3 g Monounsaturated
fat, 2 g Polyunsaturated fat, 3 mg Cholesterol.
Printed in June 8, 1994, issue of The Seattle Times. APB
Submitted By ALAN BURGSTAHLER On 10-16-94
Source from luhu.jp