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Powered-Up Potato Salad

Photo: Travis Rathbone
Prep time 20 mins
Cook time 10 mins
Yield Serves: 6 (serving size: 1 cup)

Ingredients

  • 1/4 cup cider vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon pepper
  • Salt
  • 2 teaspoons yellow mustard seeds
  • 2 cups diced red cabbage
  • 1 bag (about 24 oz.) tricolor baby potatoes, scrubbed and sliced
  • 2 tablespoons safflower or canola oil
  • 1/4 cup minced chives

Nutrition Information

  • calories 145
  • fat 5 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 23 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 226 mg
  • calcium 33 mg

How to Make It

  1. In a bowl, stir vinegar, sugar, pepper and 1/2 tsp. salt until sugar dissolves. Stir in mustard seeds and cabbage.

  2. Bring a pot of 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.