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: boil potatoes, until fork tender-- (not overcooked) when done, break apart with fork. immediately, toss with lemon juice and oil, salt and pepper. by doing this while they are still warm the flavorings get into the potatoes, better. now, cool, and while cooling, chop the onions and celery and eggs. then add to the potatoes. now blend 1 cup of the mayo with the vinegar, and toss over the salad, gently folding until all coated. if it seems dry, add more mayo. line a bowl with the lettuce leaves, and pile the salad in the center.