Sautéed Peanut Potato Salad
- 1.75 lbs. new potatoes, quartered
- 1/2 cup diced bell pepper
- 1/2 cup diced onions
- 1/4 cup bacon pieces
- 2 tbsp creamy peanut butter
- 2 tbsp ranch dressing
- 1 tbsp stone ground dijon mustard
- 2 boiled eggs
- 1/2 cup celery, diced
- Saute in iron skillet in peanut oil until potatoes are done.
- Toss mixture and potatoes together, then stir in boiled eggs and celery. Garnish with shredded cheese and chopped peanuts before serving.