---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Vegetables
       Yield: 8 servings
     1/3 c  Red-skinned peanuts
       2 lb Small red new potatoes
       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.