Aunt Ellen's Low Fat Potato Salad

 

8 c Unpeeled red-skinned potatos (3 pounds)
1 c Diced red onion
1/4 c Cider vinegar
3 tb Sweet pickle relish or dill pickle relish
3 Hard-cooked egg whites; chopped
3/4 c Nonfat mayonnaise
1 1/2 ts Salt
1/4 ts 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, 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.