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Prep Time: 300 Minutes Cook Time: 30 Minutes |
Ready In: 330 Minutes Servings: 6 |
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For a new twist on the traditional potato salad, try this appealing version. Salted peanuts and crisp vegetables give the salad flavor and crunch! Great for a picnic or potluck Ingredients:
2 lbs red thin skinned potatoes |
1/2 cup green pepper, chopped |
1/2 cup celery, chopped |
3/4 cup green onion, thinly sliced (including tops) |
1/4 cup parsley, chopped |
1/4 cup cucumber, diced |
3/4 cup salted spanish peanut |
6 slices bacon, crisply cooked,drained,and crumbled |
1/2 cup mayonnaise |
2 tablespoons cider vinegar |
1 tablespoon crunchy peanut butter |
1 teaspoon curry powder, optional |
salt and pepper, to taste |
Directions:
1. Pour wate into a 3-4 qt pan to depth of 1 .
2. Bring to a boil over high heat, add potatoes.
3. Cover, reduce heat and cook just until tender when pierced (about 20-30 minutes) Drain and let cool.
4. Peel if desired, and cut into 1/2 cubes.
5. In a bowl, combine potatoes, green pepper, celery, green onions, parsley, cucumber, 1/2 cup of the nuts and bacon, mix well In a small bowl, stir together mayo, vinegar, peanut butter, and curry powder, if desired.
6. Pour over potato mixture and stir well.
7. Season to taste with salt and pepper.
8. Cover and refrigerate for at least 4 hours or until next day.
9. Just before serving, stir well and garnish with remaining 1/4 cup nuts.
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