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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (151g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 50 (78%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 5.8mg||2 %|
|Sodium 169.3mg||6 %|
|Potassium 55.3mg||1 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.5g|
|Protein 1.2g||2 %|
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Calories per serving: 64
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