Powered-Up Potato Salad

healthy-potato-salad Photo: Travis Rathbone


  • 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


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.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 6 (serving size: 1 cup)

Nutritional Information

Calories per serving: 145
Fat per serving: 5g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 3g
Carbohydrate per serving: 23g
Fiber per serving: 2g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 226mg
Calcium per serving: 33mg

Good to Know

Purple potatoes are good for your heart and red potatoes are packed with fiber and vitamin C. This salad is a very low-calorie – just 145 calories – side dish for your summer barbecue.