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: steam or boil the ptoatoes until just cooked (they can be used with their skin on, well scrubbed) and keep warm. boil the eggs for about 5 minutes and chill under running water (the yolks should be runny), peel the eggs. blanch the peas in boiling water, and cool. put the herbs, pine nuts, parmesan, oil, garlic, lemon juice into a food processor and whiz to a coarse paste. cut the potatoes into chunks (halve them if they are small) add the peas, dress with the herb dressing, add a dash of seasoning and serve warm.