Herb Potato Salad
By: Priya
Published: Wednesday, December 9, 2009 - 12:50am

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

1 NOTE FROM TINA: I THINK THAT RADISH SPROUTS WOULD BE WONDERFUL! 2 Scrub potatoes & cube. Place in medium saucepan and cover with water. 3 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. 4 Yield: 6 Servings. 5 RIO GRANDE COLE SLAW 6 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 7 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. 8 For slaw: Combine cabbage, carrots, scallions, and cilantro. Top with 1/3 cup Tangy Dressing, ketchup and cumin. 9 Yield: 4 servings 10 For dressing: Mix sugar, salt and dry mustard. Add vinegar and water and stir until sugar dissolves. 11 Yield: 1 1/2 cups

About


I have used soy yogurt and tofu mayo to veganize this recipe