Potato Salad with Cabbage and Spicy Mustard

By vdub

Ingredients

• 2 pounds small red potatoes, quartered
• Salt to taste
• 1/4 cup apple cider vinegar
• 2 tablespoons spicy Chinese mustard
• 2 teaspoons honey
• 1 tablespoon sunflower oil
• 1 tablespoon sesame oil
• 1 cup shredded Napa cabbage
• 1/2 cup grated carrots
• 1/3 cup thinly sliced green onions

Details

Servings 6
Preparation time 10mins
Cooking time 45mins
Adapted from wholefoodsmarket.com

Preparation

Step 1

Put potatoes into a large pot, cover with salted water and bring to a boil over medium high heat. Reduce heat to medium low and simmer potatoes until just tender, about 20 minutes. Drain well and set aside to let cool for 5 minutes.

Meanwhile, whisk together vinegar, mustard and honey in a large bowl then drizzle in sunflower oil and sesame oil while continuing to whisk constantly; season with salt. Add potatoes, cabbage, carrots and green onions to bowl with dressing and toss gently to combine. Serve immediately.
Nutrition

Per serving (about 7oz/202g-wt.): 170 calories (40 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 260mg sodium, 28g total carbohydrate (3g dietary fiber, 4g sugar), 3g protein