Instructions: 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 sald a day ahead and refrigerate it. Taste before serving, and adjust the salt, pepper, and/or vinegar.

Serving size: 1 cup. 84

Recipes," (Harper Collins, $23, 1996). Position: Low fat should mean 10

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