SALAD:

3 lbs. boiling potatoes, peeled
12 slices bacon, cooked & crumbled
1 c. (5 oz.) salted Spanish peanuts
1 med. red bell pepper, chopped
2 stalks celery, chopped
4 green onions, chopped
1/2 c. fresh cilantro, chopped
1/4 c. fresh parsley, chopped

DRESSING:

3/4 c. mayonnaise
1/4 c. chunky peanut butter (do not use old fashion or freshly ground)
3 tbsp. cider vinegar
Salt & freshly ground pepper
Minced parsley

FOR SALAD: Bring large pot of water to boil over high heat. Add potatoes and simmer until just tender, about 30 minutes. Drain and cool. Cut potatoes into 1/2 inch cubes. Combine potatoes, bacon, 1/2 cup peanuts, bell pepper, celery, green onions, cilantro, and parsley in large bowl.

FOR DRESSING: Combine mayonnaise, peanut butter and vinegar in medium bowl. Whisk until smooth. Season with salt and pepper.

Pour dressing over potato mixture and toss gently until mixed. Cover and refrigerate at least one hour. (Can be prepared 1 day ahead.) Garnish with remaining 1/2 cup peanuts and parsley. Serves 8.