Powered-Up Potato Salad

Ingredients

• 24 oz tricolor baby potatoes scrubbed sliced
• 2 tablespoons canola oil 
• 0.3 cup chives minced
• 0.3 cup cider vinegar 
• 0.3 teaspoon pepper 
• 2 cups cabbage diced red
• 20 servings salt 
• 2 teaspoons sugar 
• 2 teaspoons mustard seeds yellow

Equipment

• bowl
• pot

Directions

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.
3. Add potatoes, return to a boil and cook until just tender, about 10 minutes.
4. Drain potatoes; let cool slightly. Fold into cabbage mixture with oil and chives.
5. Serve warm or at room temperature.