PEANUT POTATO SALAD

2 pounds red thin-skinned potatoes
1/2 cup each chopped green pepper and chopped celery
3/4 cup thinly sliced green onions (including tops)
1/4 cup each chopped parsley and diced cucumber
3/4 cup salted Spanish peanuts, divided use
6 strips bacon, crisply cooked, drained and crumbled
DRESSING:
1/2 cup mayonnaise
2 Tablespoons cider vinegar
1 Tablespoon crunchy peanut butter
1 teaspoon curry powder (optional)
Salt and pepper

Pour water into a 3- to 4-quart pan to a depth of 1 inch. Bring to a boil over high heat; add potatoes. Cover, reduce heat, and cook just until tender with pierced (20-30 minutes). Drain and let cool. Peel, if desired, and cut into 1/2-inch cubes.

In a bowl, combine potatoes, green pepper, celery, green onions, parsley, cucumber, 1/2 cup of the nuts and bacon; mix well.

DRESSING:
In a small bowl, stir together mayonnaise, vinegar, peanut butter and curry powder, if desired. Pour over potato mixture and stir well. Season to taste with salt and pepper. Cover and refrigerate for at least 4 hours or until next day.

TO SERVE:
Just before serving, stir well and garnish with remaining 1/4 cup nuts.

Makes about 6 servings
Board: Daily Recipe Swap at Recipelink.com
From: Micha in AZ 8-20-2005
Source: Sunset Favorite Picnic Recipes