Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], 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: scrub the potatoes and peel them if you wish. slice in half lengthwise and cut cross-wise into 1/2 inch thick semi-circles. place them in a pot with salted cold water to cover and bring to a boil. reduce heat, cover and simmer 15-20 minutes, till just tender. meanwhile, in a small bowl, whisk together all of the dressing ingredients. when the potatoes are tender, drain them and place in a serving bowl. pour on the dressing and toss well. serve immediately on a bed of arugula and top ricotta salata.