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Home -> On the Side -> Salads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Salad: 3 pounds russet potatoes, peeled 12 slices bacon, cooked crisp and crumbled 1 cup salted Spanish peanuts, divided 1 medium red bell pepper, cored, seeded and chopped 2 stalks celery, chopped 4 green onions, chopped 1/4 cup chopped fresh cilantro leaves 1/4 cup chopped fresh parsley leaves
Dressing: 3/4 cup prepared mayonnaise 1/4 cup chunky peanut butter 3 tbsp. cider vinegar 1/4 tsp. salt 1/4 tsp. pepper
Directions
For Salad: Bring a large pot of lightly salted w3ater to a boil. Add potatoes and reduce heat to medium low. Simmer potatoes about 30 minutes until just tender. Drain potatoes well and cool to room temperature. Cut potatoes into cubes and transfer to a large bowl. Add bacon, 1/2 cup peanuts, bell pepper, celery, green onions, cilantro and parsley.
For Dressing: Whisk together mayonnaise, peanut butter, vinegar, salt and pepper in a medium bowl until smooth.
Pour dressing over salad and toss gently to blend. Cover and refrigerate 1 hour. Sprinkle remaining 1/2 cup peanuts over salad just before serving.
Serves 6 to 8.
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