How to make it

  • Put peanuts in a small baking pan and toast in preheated 350 oven 5 minutes.
  • Cool slightly then rub in a kitchen towel to remove skins and chop coarsely.
  • Cut potatoes into quarters and place in a baking pan.
  • Toss with olive oil, salt and several grindings of pepper.
  • Bake in a preheated 375 oven for 30 minutes stirring occasionally.
  • Remove from oven then toss with vinegar and cool.
  • Place diced red onion in small bowl and cover with ice water.
  • Let sit 20 minutes to reduce acidity.
  • Drain and squeeze out excess moisture with a paper towel.
  • Bring a small pan of water to a boil then add carrots and cook 2 minutes.
  • Drain and rinse with cold water to stop the cooking then pat dry.
  • Combine the cooled potatoes, onion, carrots and celery in a large bowl.
  • Stir together mayonnaise, yogurt, cilantro, mustards, cumin and several grindings black pepper.
  • Combine with vegetables and refrigerate then stir in peanuts just before serving.

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