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.

Genevieve Ko

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Travis Rathbone

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Yield:
Serves: 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, stir vinegar, sugar, pepper and 1/2 tsp. salt until sugar dissolves. Stir in mustard seeds and cabbage.

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  • 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.

Nutrition Facts

145 calories; fat 5g; saturated fatg; mono fatg; poly fatg; protein 3g; carbohydrates 23g; fiber 2g; cholesterolmg; iron 1mg; sodium 226mg; calcium 33mg.