Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: rinse the potatoes and boil in their skins until just tender. drain, then turn on to a clean tea towel to dry. when they're cool enough to handle, peel off their skins and slice thickly. to make the dressing: combine the oil and vinegar and season. add the onion and chives. gently stir the dressing into the potatoes and marinate for at least 1 hour. blend the mayonnaise with the yoghurt and mustard. add to the cold potato salad and carefully mix in, then turn into a serving bowl. this salad will keep for at least 24 hours in the refrigerator and even seems to improve in flavour.

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.