Instructions: 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 375F 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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