Baked New Potato Salad With Peanuts And Mustard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cabana Estate in North Richland Hills, Texas in 1993. Ingredients:
1/2 cup red peanuts |
2 pounds small red new potatoes scrubbed |
2 tablespoon olive oil |
1/4 teaspoon salt |
freshly ground black pepper to taste |
2 tablespoon rice vinegar |
1/2 cup minced red onion |
2 large carrot sliced on the diagonal 1/4 thick |
2 medium ribs celery sliced on the diagonal 1/4 thick |
1/2 cup mayonnaise |
1/2 cup plain yogurt |
2 tablespoons finely chopped cilantro |
2 tablespoon grainy mustard |
2 tablespoon dijon mustard |
1/2 teaspoon ground cumin |
Directions:
1. Put peanuts in a small baking pan and toast in preheated 350 oven 5 minutes.
2. Cool slightly then rub in a kitchen towel to remove skins and chop coarsely.
3. Cut potatoes into quarters and place in a baking pan.
4. Toss with olive oil, salt and several grindings of pepper.
5. Bake in a preheated 375 oven for 30 minutes stirring occasionally.
6. Remove from oven then toss with vinegar and cool.
7. Place diced red onion in small bowl and cover with ice water.
8. Let sit 20 minutes to reduce acidity.
9. Drain and squeeze out excess moisture with a paper towel.
10. Bring a small pan of water to a boil then add carrots and cook 2 minutes.
11. Drain and rinse with cold water to stop the cooking then pat dry.
12. Combine the cooled potatoes, onion, carrots and celery in a large bowl.
13. Stir together mayonnaise, yogurt, cilantro, mustards, cumin and several grindings black pepper.
14. Combine with vegetables and refrigerate then stir in peanuts just before serving.
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