Baked New Potato Salad With Peanuts And Mustard

Recipe Ingredients

1/3 cup	78ml	Red-skinned peanuts
2 lbs	908g / 32oz	Small red new potatoes - scrubbed
1 tablespoon	15ml	Olive oil
1/8 teaspoon	0.6ml	Salt
		Freshly ground black pepper - to taste
1 tablespoon	15ml	Rice vinegar
1/3 cup	20g / 0.7oz	Minced red onion
1 cup	110g / 3.9oz	Carrot - sliced (large) - inch thick
2		Celery - sliced on the diag 1 inch thick
1/2 cup	118ml	Light mayonnaise
1/2 cup	118ml	Plain low-fat yogurt
2 tablespoons	30ml	Cilantro fresh, or parsley - finely chopped
1 tablespoon	15ml	Grainy mustard
1 tablespoon	15ml	Dijon mustard
1/2 teaspoon	2.5ml	Ground cumin

Recipe Instructions

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.

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 375F oven 30 minutes or until tender. Stir occasionally. Remove from the oven, toss with the vinegar and cool.

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.

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:
Alice Waters, Chez Panisse, Berkeley, Calif.

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