Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: the potatoes and eggs should be cut into small cubes. (how small depends on your personal preference.) place in large bowl. combine the pickle cubes, dressing, mayonnaise, salt and pepper in a bowl. mix well. add the mayonnaise mixture to the potatoes and eggs and mix until well blended. refrigerate for at least 4 hours to let the flavors blend. personal taste should always dictate, so if you like your potato salad wet, make a little more dressing- or dry, make a little less. the same goes for the amount of pickles you use. tweak the recipe to your personal tastes.

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.