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, cube, and bake potatoes. (preheat oven to 450°f cover an 8x12 baking sheet with aluminum foil and spray with non-stick cooking spray. scrub potatoes and chop into bite-size cubes. distribute potatoes evenly onto baking sheet, spray with cooking spray, and season potatoes generously with salt and pepper. bake potatoes for 35 minutes, or until potatoes are cooked throughout.). once potatoes have cooled for 5 minutes, transfer to large bowl. fold potatoes, sour cream, bacon, cheddar, and green onions together until well mixed. (reserve a little bacon, cheddar, and onions for garnish.). serve immediately and enjoy!