Thomas Klein from Pasadena, Md., was looking for a recipe he had a while back, but has misplaced, for peanut butter potato salad. As he recalls, it was made much like regular potato salad but with the addition of peanut butter.

Sally Lippincott from New Market, Md., sent in a recipe she had for peanut butter potato salad that her aunt gave her some years ago. She says she makes it frequently, particularly in the summertime for cookouts, and she always gets requests for the recipe.

Her recipe says to peel the potatoes, but I when I tested it, I used new red potatoes and left the skin on. This saved a little time and added some nice color and texture.

Skin on or off, this tasty potato salad is far from ordinary.

PEANUT BUTTER POTATO SALAD—Yield: 6-8 servings

SALAD3 pounds potatoes, peeled12 slices bacon, cooked crisp and crumbled1 cup salted peanuts, divided1 medium red bell pepper, chopped2 stalks celery, chopped4 scallions, chopped1/4 cup chopped fresh parsley

DRESSING3/4 cup mayonnaise1/4 cup peanut butter3 tablespoonS cider vinegarSalt and pepper to taste

Procedure:1. For salad, bring large pot of lightly salted water to boiling. Add potatoes and reduce heat to medium-low. Simmer potatoes about 20 minutes, until just tender. Drain well and cool to room temperature.2. Cut potatoes into cubes and transfer large bowl. Add crumbled bacon, 1/2 cup peanuts, red pepper, celery, scallions and parsley.3. For dressing, whisk together mayonnaise, peanut butter, vinegar and salt and pepper to taste in medium bowl until smooth.4. Pour dressing over salad and toss gently to blend. Cover and refrigerate at least 1 hour.5. Sprinkle remaining peanuts over salad before serving.

Fresh tuna steaks get a pleasing jolt from horseradish. Serve them along with new potatoes on a bed of spinach. Photo by MCCLATCHY

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