---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BAKED NEW POTATO SALAD WITH PEANUTS AND MUSTA
 Categories: Salads, Vegetables
      Yield: 8 servings
 
    1/3 c  Red-skinned peanuts
      2 lb Small red new potatoes
           -scrubbed
      1 tb Olive oil
    1/8 ts Salt
           Freshly ground black pepper
           -to taste
      1 tb Rice vinegar
    1/3 c  Minced red onion
      1 lg Carrot; sliced on the
           -diagonal 1/4-inch thick
      2 md Ribs celery; sliced on the
           -diagonal 1/4-inch thick
    1/2 c  Light mayonnaise
    1/2 c  Plain low-fat yogurt
      2 tb Finely chopped cilantro
           -fresh, or parsley
      1 tb Grainy mustard
      1 tb Dijon mustard
    1/2 ts Ground cumin
 
  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.
 
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