1/4 cup cider vinegar
2 tsps sugar
1/4 tsp pepper
To taste salt
2 tsps yellow mustard seeds
2 cups diced red cabbage
1 bag tricolor baby potatoes (24oz)
2 tbsps olive oil
1/4 cup minced chives
In a bowl, stir vinegar, sugar, pepper, and 1/2 tsp 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 olive oil and chives. Serve warm or at room temperature.