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

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.