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.
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