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: cook potatoes until soft, but not mushy in microwave-about 8 minutes. while potatoes are cooking, whip dressing ingredients together in a small bowl-let stand. cool potatoes in ice water, when cold, cut each potato in half and then into pieces 1/4 inch thick and place into a 2 quart bowl. combine potatoes with jicama, bell pepper and cilantro. toss. add dressing and toss again. refrigerate several hours to blend flavors. toss again before serving.