Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.

Target recipe: for the dressing: mix together olive oil, lemon juice and creme fraiche. cook the potatoes in plenty of boiling salted water until tender (about 20 mins). drain well. when cool enough to handle, rub the skins off with a knife and chop into bite-size pieces. mix with the dressing into the potatoes, add the radishes and herbs, and season well to taste.