Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the water in a large stock pot fitted with a steamer basket. bring the water to a boil over medium-high heat. steam the potatoes for about 30 minutes until slightly soft. remove and let cool for about ten minutes and then chill thoroughly in the refrigerator. cut the potatoes into 1/2 to 1 inch pieces. place in mixing bowl and add mayonnaise, sour cream, mustard, parsley, salt and pepper. fold together gently and chill well before serving. this recipe keeps well for about 48 – 72 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.