Herb Potato Salad

Photo: flickr user MontageMan

Ingredients

1 pound red potatoes (new)

1/2 cup radishes sliced, (optional)

3 tablespoons Soy yogurt

1 tablespoon Tofu mayonnaise

1 1/2 teaspoons Dijon mustard

1/2 teaspoon garlic

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1/4 teaspoon onion powder

1/4 teaspoon salt optional

Preparation

NOTE FROM TINA: I THINK THAT RADISH SPROUTS WOULD BE WONDERFUL!

Scrub potatoes & cube. Place in medium saucepan and cover with water.

Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold.

Yield: 6 Servings.

RIO GRANDE COLE SLAW

4 cups shredded green cabbage1 cup shredded carrots1/4 cup sliced scallions1/4 cup chopped cilantroTangy Dressing:2 tablespoons sugar1 teaspoon salt1 teaspoon dry mustard2/3 cup cider vinegar1/3 cup water1 tablespoon ketchup1 teaspoon ground cumin

To prepare cabbage for slaw, discard tough or badly bruised outer leaves, wash the head, then cut it in half through the stem end. Shred the cabbage with a sharp knife to get long, thin pieces. You can also use a food processor to chop the cabbage. 1 pound of cabbage yields about 6 cups of loosely packed shreds.

For slaw: Combine cabbage, carrots, scallions, and cilantro. Top with 1/3 cup Tangy Dressing, ketchup and cumin.

Yield: 4 servings

For dressing: Mix sugar, salt and dry mustard. Add vinegar and water and stir until sugar dissolves.

Yield: 1 1/2 cups