Instructions: 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 cabbage
1 cup shredded carrots
1/4 cup sliced scallions
1/4 cup chopped cilantro
Tangy Dressing:
2 tablespoons sugar
1 teaspoon salt
1 teaspoon dry mustard
2/3 cup cider vinegar
1/3 cup water
1 tablespoon ketchup
1 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

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