Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil the potatoes with the skins on until tender. drain. cool potatoes, then peel the skins off. cut potatoes into chunks. in a large bowl, combine potatoes with the other ingredients. mix 1/2 cup of mayo with the bread-n-butter pickle juice until runny. pour over the potato salad. chill for at least 2 hours.

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.