Baked New Potato Salad with Peanuts and Mustard Dressing
| Yield: | 8 Servings |
| Categories: | Salads, Vegetables |
| 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 |
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