Next level Potato Salad
  • ¼ cup cider vinegar
  • 2 tsp sugar
  • ¼ tsp pepper & Salt
  • 2 tsp yellow mustard seeds
  • 2 cups diced red cabbage
  • 1 bag (about 24 oz.) tricolor baby potatoes, scrubbed and sliced
  • 2 tbsp safflower or canola oil
  • ¼ cup minced chives
  1. In a bowl, stir vinegar, sugar, pepper and ½ tsp. Salt until sugar dissolves. Stir in mustard seeds and cabbage.
  2. Bring salted water to a boil. Add potatoes, return to a boil and cook until just tender, about 10 minutes.
  3. Drain potatoes; let cool slightly. Fold into cabbage mixture with oil and chives. Serve warm or at room temperature.
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