Low Fat Old-fashioned Potato Salad

8 cups unpeeled red-skinned potatoes -- (3 pounds)

1 cup diced red onion

1 cup diced celery

1/4 cup cider vinegar

3 tablespoons sweet pickle relish or dill pickle relish

3 hard-cooked egg whites -- chopped

3/4 cup nonfat mayonnaise

1 tablespoon minced parsley

1 1/2 teaspoons salt

1/4 teaspoon pepper

In a covered steamer, steam the potatoes over boiling water, until tender when pierced, 30 to 40 minutes. When cool enough to handle, peel, then cut into 1/2 to 3/4 inch cubes.

In a large bowl, stir together potatoes, celery, onion, vinegar, salt and
pepper. Add relish, egg whites and mayonnaise and stir gently to combine.

Taste and adjust with salt and/or pepper. Transfer to serving bowl and sprinkle with parsley.

Tip: Make this salad a day ahead and refrigerate it. Taste before serving, and adjust the salt, pepper, and/or vinegar.

Serving size: 1 cup. 84 calories, 0.17 grams fat, 0 cholesterol, 523 mg
sodium.