Baked New Potato Salad With Peanuts And Mustard Dr... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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BAKED NEW POTATO SALAD WITH PEANUTS AND MUSTARD DRESSING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Parsons Estate in Kaufman, Texas in 1994. Ingredients:
1/3 cup red skinned peanuts |
2 pounds small red new potatoes scrubbed |
1 tablespoon olive oil |
1/8 teaspoon salt |
1 teaspoon freshly ground black pepper |
1 tablespoon rice wine vinegar |
1/3 cup minced red onion |
1 large carrot sliced on the diagonal |
2 medium ribs celery sliced on the diagonal |
1/2 cup mayonnaise |
1/2 cup plain yogurt |
2 tablespoons finely chopped fresh cilantro |
1 tablespoon grainy mustard |
1 tablespoon dijon mustard |
1/2 teaspoon ground cumin |
Directions:
1. Put peanuts in a small baking pan and toast in a preheated 350 degree oven for 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 then toss with olive oil, salt and pepper.
4. Bake at 375 for 30 minutes stirring occasionally.
5. Remove from oven and toss with vinegar then cool.
6. Place red onion in a small bowl and cover with ice water.
7. Let sit 20 minutes to reduce acidity.
8. Drain and squeeze out the excess moisture with a paper towel.
9. Bring a small pan of water to a boil then add carrots and cook 2 minutes.
10. Drain and rinse with cold water to stop cooking then pat dry.
11. Combine cooled potatoes, onion, carrots and celery in a large bowl.
12. Stir together mayonnaise, yogurt, cilantro, mustards, cumin and several grindings black pepper.
13. Combine with vegetables and refrigerate then stir in peanuts just before serving.
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