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: clean and boil potatoes, using as close to same size as possible. (you can also use white rose potatoes.). while potatoes are warm, but cool enough to handle, peel and chop into good bite size pieces. add sliced green onion and sliced hard boiled eggs. in separate bowl, mix mayo, cider vinegar and sour cream and pour into potato mixture, folding until well blended. add salt and pepper to taste. chill 3 - 4 hours, or overnight if possible.