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90 minutes
Prep: 60 minutes
Cook: 30 minutes
171 calories per serving view nutrition facts
8 servings
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| 1/3 | cup | peanuts | red-skinned |
| 2 | pounds | new potatoes | small red, scrubbed |
| 1 | tablespoon | olive oil | |
| 1/8 | teaspoon | salt | |
| 1 | x | black pepper | freshly ground, to taste |
| 1 | tablespoon | rice vinegar | |
| 1/3 | cup | red onions | minced |
| 1 | large | carrot | sliced on the diagonal 1/4-inch thick |
| 2 | each | celery stalks | sliced on the diagonal 1/4-inch thick |
| 1/2 | cup | mayonnaise, light | |
| 1/2 | cup | yogurt, low-fat | |
| 2 | tablespoons | cilantro | finely chopped fresh, or parsley |
| 1 | tablespoon | prepared mustard | grainy |
| 1 | tablespoon | dijon mustard | |
| 1/2 | teaspoon | 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.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 118mg | 5% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 3.0g | 13% |
| Sugars 4.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 32% | Vitamin C | 27% | |
| Calcium | 5% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The one dish that defines Thanksgiving and the fact that the famous holiday warms your heart and your soul is dessert....
I tried this new recipe. It turned out very nice, and I was careful of the cooking time, my husband and kids all liked this braised beef very much! Thanks!
