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: cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice. slowly whisk in the oil to form a smooth emulsion. season to taste. drain the potatoes and tip into a large bowl. drizzle over the dressing and gently mix. leave to stand for 15 mins to allow the potatoes to absorb the flavours. to serve, stir the parsley and spring onions into the potatoes. season to taste and serve immediately.