1 bag (about 24 oz.) tricolor baby potatoes, scrubbed and sliced
2 tablespoons safflower or canola oil
1/4 cup minced chives
How to Make It
In a bowl, stir vinegar, sugar, pepper and 1/2 tsp. salt until sugar dissolves. Stir in mustard seeds and cabbage.
Bring a pot of salted water to a boil. Add potatoes, return to a boil and cook until just tender, about 10 minutes.
Drain potatoes; let cool slightly. Fold into cabbage mixture with oil and chives. Serve warm or at room temperature.
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