Categories: Salads, Vegetables 
      Yield: 8 servings 
  
    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.