Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: choose new potatoes that are uniform in size. wash potatoes. place potatoes in a 1-pint microwave-safe container. cover with lid. in a microwave oven, cook for 2 minutes (in a 700-watt oven). adjust to the wattage of your microwave. cool potatoes enough to handle. peel potatoes then dice. place diced potatoes in a small bowl. mix mayonnaise, green bell pepper, salt, white pepper, cinnamon and nutmeg. add to potatoes then mix gently. chill before serving. store potato salad leftovers in the refrigerator.

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.