Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: boil potatoes until soft; drain water off and refridgerate potatoes to help them cool quicker. once cool, you can either peel the skin off or leave it, then cut potatoes into small chunks, quarters, pieces. while boiling potatoes, also boil eggs in a seperate pot to save time. peel shell off, set eggs aside. add mayo, mustard, sugar, onion, and pickle cubes. cut each egg in half, remove the yolk to a seperate bowl, then cut the egg white into small pieces. add egg pieces to main bowl; stir very good to mix all the flavors. refridgerate overnight for best taste, but you can serve right away if you choose.

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.