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: bring a saucepan of salted water to the boil, add the potato cubes, and cook until tender, but not soft and mushy! this usually takes about 12 minutes after they return to the boil. after about 8 minutes, add the peas, and cook for a further 4 minutes. meanwhile, heat the oil in a frypan, and cook the onion and bacon for about 5 minutes. transfer to a bowl. add the cooked, drained potatoes and peas, the chopped eggs, and the sour cream and mayo. mix gently but thoroughly until combined. we prefer to eat this immediately, but you can cool and chill it. i also occasionally add chopped dill pickles and fresh dill.