1/4 cup cider vinegar
2 teaspoons sugar
1/4 teaspoon pepper Salt
2 teaspoons yellow mustard seeds
2 cups diced red cabbage
15oz baby potatoes, scrubbed and sliced
15oz baby beets
2 tablespoons 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 2 pots of salted water to a boil. Add potatoes, to one pot and beets to the other return to a boil and cook until just tender, about 10 minutes.
Drain potatoes and beets; let cool slightly. Slice into bite sized chunks
Fold into cabbage mixture with oil and chives. Serve warm or at room temperature.