Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: boil potatoes in salted water until just pokable with a fork (i.e., just cooked enough to eat); drain and cover with a dishtowel. mince garlic, squeeze lemon, add mustard, stock, vinegar, salt to bowl or measuring cup. whisk in olive oil. let sit. slice shallots and scallions as thinly as you have the technique and patience for. set aside. shuck corn. slice kernels off of corn. cut potatoes into quarters or sixths (i do sixths for these 2 oz potatoes). pour enough dressing to moisten. toss. let sit. repeat. mix in corn, shallots, and scallions. more tossing. add rest of dressing. let sit. refrigerate and/or eat.

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.