Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel, cube, and cook potaotes in boiling water for 15 minutes. in a large bowl, blend mayonnaise, vinegar, salt, sugar, pepper, mustard, and garlic powder. remove 1/2 of the sauce and reserve for later use. fold in potatoes, celery, onion, and eggs. refrigerate overnight for best results. add needed reserved sauce to taste, but the salad is best when on the creamy side.

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.