How to make it

  • Put peanuts in a small baking pan and toast in a preheated 350 degree oven for 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 then toss with olive oil, salt and pepper.
  • Bake at 375 for 30 minutes stirring occasionally.
  • Remove from oven and toss with vinegar then cool.
  • Place red onion in a small bowl and cover with ice water.
  • Let sit 20 minutes to reduce acidity.
  • Drain and squeeze out the 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 cooking then pat dry.
  • Combine 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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