Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place potatoes into a large heavy-bottomed pot. cover with cold water and place over medium heat. cover the pot and bring to a boil. immediately reduce heat and remove lid. gently simmer until potatoes are fork tender. drain and place into an ice bath to cool. remove skin. slice potatoes into rounds then half and place into a zip top bag. add the vinegar and toss to coat all of the potatoes. place the bag into the refrigerator overnight. in a large mixing bowl, combine the mayonnaise, mustard, green onions, tarragon, garlic, pickles, diced hard boiled eggs, sugar, onions, and celery. once evenly combined, add the potatoes and season with salt and pepper. let the salad chill in the refrigerator for at least an hour 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.