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: in a large pan fry the chopped onion in 2 tablespoons of the oil until golden. cut the peeled sweet potatoes into 2.5cm cubes and add to the pan with enough water to just cover. add spices, a little salt and 2 more tablespoons of oil. cook until the potato pieces are tender, and the liquid reduced to a sauce, turning the potatoes over. serve the salad at room temperature mixed with green olives to taste and the preserved lemon rind if wished. sprinkle with lemon juice and chopped parsley.