Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large pot, cover potatoes with generously salted, cold water by about 1-inch. simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. in a colander drain potatoes and cool to warm. with a sharp knife peel warm potatoes and cut into ¾" cubes. (my friend's mom always boiled the potatoes whole with the skins on, and then peeled them warm, with a knife afterwards). place cubed potatoes in bowl and fold in miracle whip. add salt and pepper to taste. can add more miracle whip if salad looks dry. this potato salad tastes best if its allowed to refrigerate for at least four hours, or even overnight if possible.

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.