Peanut Potato Salad Recipes

Steps:

• Pour wate into a 3-4 qt pan to depth of 1".
• Bring to a boil over high heat, add potatoes.
• Cover, reduce heat and cook just until tender when pierced (about 20-30 minutes) Drain and let cool.
• Peel if desired, and cut into 1/2" cubes.
• In a bowl, combine potatoes, green pepper, celery, green onions, parsley, cucumber, 1/2 cup of the nuts and bacon, mix well In a small bowl, stir together mayo, 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.
• Just before serving, stir well and garnish with remaining 1/4 cup nuts.

Steps:

• Whisk first 9 ingredients in medium bowl to blend.
• Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
• Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.

Steps:

• In a large bowl, combined apple, celery, grapes, and marshmallows.
• In a chilled mixing bowl, beat evaporated milk until frothy.
• Add sugar and vanilla to evaporated milk.
• Beat in mayonnaise and peanut butter.
• Pour over apple mixture; stir in mixed nuts, if desired.