Looking for a healthier version of the tried and true summer staple?  Well, I have the lighter and brighter recipe for you!

1 bag (around 24oz) of tricolor baby potatoes, scrubbed and sliced (Can be found at Trader Joe’s)

Why:  purple potatoes are said to reduce blood pressure!

2 tsp. yellow mustard seed

Why:  Mustard seed packs compounds that are cancer fighting!

1/4 minced chives

Why:  With a fresher taste than the onion, chives serve up vitamins A and C.

1/4 apple cider vinegar

Why:  ACV is said to lower cholesterol

2 tsp. sugar

1/4 tsp. pepper

Salt to taste

2 cups diced red cabbage

2 Tbsp. canola oil

Directions

1. In a bowl combine ACV, sugar, pepper, 1/2 tsp. salt until sugar dissolves.  Stir in mustard seed 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 min.

3.  Drain potatoes and let cool slightly.  When cooled fold into cabbage mixture with oil and chives.  Serve warm or at room temperature.