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Powered Up Potato Salad


Tired of the same old potato salad recipe? This recipe colorful baby potatoes and mustard seeds instead of mustard, for a subtler dish.

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Rate this recipe 4.3/5 (3 Votes)


  • 1/4 cup cider vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon pepper
  • Salt, to taste
  • 2 teaspoons yellow mustard seeds
  • 2 cups red cabbage, diced
  • 24 ounces tri-color baby potatoes, scrubbed and sliced
  • 2 tablespoons safflower or canola oil
  • 1/4 cup chives, minced


Servings 6
Preparation time 20mins
Cooking time 30mins
Adapted from


Step 1

In a bowl, stir vinegar, sugar, pepper and 1/2 teaspoon 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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