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.