Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes in a large pot and cover with water. bring to a boil and cook for about 20 minutes; the potatoes are done when a knife is easily inserted into the potato. drain and cool potatoes in the refrigerator for approximately 20 minutes. in a large bowl, combine the lemon zest, lemon juice, and mustard. season, to taste, with salt and pepper. slowly whisk in the olive oil. add red onion, red pepper, parsley, and scallions and stir to combine and coat with the dressing. season, to taste, with salt and pepper. remove potatoes from refrigerator cut into eighths or bite-size pieces. add potatoes to bowl and toss to combine. adjust seasonings, if necessary.

Target recipe: boil the potatoes with the skins on until tender. cool the potatoes. cook the eggs until hard boiled. cool and peel. peel and slice potatoes into a large bowl. slice 10 eggs in bowl with potatoes, reserve 2 eggs for garnish. add the onion, salt, pepper, garlic salt, sugar, mustard, lemon juice and the salad dressing. blend well. slice remaining eggs on top of salad. sprinkle with paprika. chill several hours. serve.