Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: directions. place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. drain and cool, then cut into 1-inch cubes. combine the potatoes, cucumber, celery, onion,jalapeno and olives in a large bowl. whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. pour the dressing over the potatoes and vegetables; mix well. season with salt and pepper, then chill. stir the potato salad again before serving.

Target recipe: reserve a small portion of each herb for garnish. whisk oil, juice and lemon peel into large mixing bowl. salt and pepper to taste. transfer dressing into squeeze bottle; reserve a small amount in the bottom of the bowl. in small mixing bowl add remaining dry ingredients (except potatoes and reserved herbs). hand toss. working in 4 equal batches, gradually add potatoes; spritz with a small amount of dressing, add a healthy pinch of herb mixture and toss lightly. when all potatoes are incorporated, move to serving bowl. garnish with remaining herbs. serve at room temperature.