Recipe - Lf Old-Fashioned Potato Salad

8 cup Unpeeled redskinned
potatos; (3 pounds)
1 cup Diced red onion
1 cup Diced celery
One fourth cup Cider vinegar
3 tablespoon Sweet pickle relish or dill
pickle relish
3 Hardcooked egg whites;
chopped
Three fourths cup Nonfat mayonnaise
1 tablespoon Minced parsley
1 One half teaspoon Salt
One fourth 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 One half to Three fourths 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
sald 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. From "Everyday Cooking with Dr. Dean
Ornish: 150 Easy LowFat, HighFlavor Recipes," (Harper Collins, $23,
1996). Position: Low fat should mean 10 percent of our daily calories from
fat.