Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook potatoes in salted water, until fork inserted in the middle comes out easily, about 20 minutes do not overcook, or salad will be mushy. when potatoes are done, drain, and cool. peel off skins, and put in refrigerator to chill. (if i am in a hurry, i put them in a bowl and put them in the freezer for about 1/2 hr.). meanwhile, cut up all veggies and mash eggs, and mix together in bowl. add to cold potatoes. mix mayonnaise, mustard, beau monde/celery salt, relish (if you are using it), and pepper. mix in with potato and veggies. mix well, and top with paprika. i add 2-3 whole radish flowerettes on the top for decoration, and add a sprig of parsley on each side for the leaves. store in the refrigerator until ready to serve.

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.