Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: scrub potatoes thoroughly; cut into bite-size pieces. in a large saucepan place potatoes and enough lightly salted water to cover potatoes. bring to boiling; reduce heat. simmer, covered, for 8 to 10 minutes or just until tender; drain. cool slightly. in a very large bowl stir together the mayonnaise, mustard, vinegar, sugar, pepper, and salt. stir in the pickle relish and onion. add the cooked potatoes and eggs. toss lightly to coat. cover and chill for 2 to 24 hours. makes 10 side-dish servings. bacon-avocado potato salad: prepare as above, except before serving stir in 1 avocado, seeded, peeled, and chopped, and 3 slices bacon, crisp-cooked, drained, and crumbled.

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.