Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil potatoes in salted water until just pokable with a fork (i.e., just cooked enough to eat); drain and cover with a dishtowel. mince garlic, squeeze lemon, add mustard, stock, vinegar, salt to bowl or measuring cup. whisk in olive oil. let sit. slice shallots and scallions as thinly as you have the technique and patience for. set aside. shuck corn. slice kernels off of corn. cut potatoes into quarters or sixths (i do sixths for these 2 oz potatoes). pour enough dressing to moisten. toss. let sit. repeat. mix in corn, shallots, and scallions. more tossing. add rest of dressing. let sit. refrigerate and/or eat.

Target recipe: peel and slice potatoes. chop onions and celery. saute these ingredients in 1 1/2 tablespooons of butter. add boiling water, enough to cover. add salt and bay leaf. boil the veggies until the potatoes are tender. remove bay leaf. put them through a ricer or blender. beat into the potato mixture 2 tablespoons butter. thin the soup with your choice of milk, cream or chicken stock. add salt and pepper to taste. add worcestershire sauce. stir and bring to near boil. serve garnished with parsley and chives.