1. Cut each unpeeled potato into about 6 slices. Steam potato slices for 20 minutes, or until tender. Cool, cover and chill overnight.

2. In a large bowl whisk together the mayonnaise, salt, pepper, paprika, celery seed and green onions.

3. Add the potatoes and egg whites to the bowl with dressing and toss gently but thoroughly, until dressing coats all the ingredients. Serves 12.

[per serving: 197 calories (12.2% from fat), 2.7 g. Fat(trace of saturated fat), 4.1 g. Protein, 39.6 g. Carbohydrate, no cholesterol, 423 mgs. Sodium.]

Tips: *This salad tastes best when served within 24 hours of preparation.

tablespoon of caraway seeds for the celery seeds.

when I worked in Chicago, there was a sensational deli-style restaurant within a few blocks of my job. The name of this terrific restaurant was "Delish." They prepared a dynamite, creamy-style potato salad that I always found irresistible. The red skins were left on the potatoes, which made it even more delectable to my eye. The Chicago Sun-Times wrote about Delish in 1984. The one recipe they shared was for their potato salad. I was ecstatic, since I wanted to attempt to duplicate it at home. Flash forward 10 years. I open up my recipe box one day and discover a yellowed copy of Delish's potato salad. I immediately set about to prepare their salad with my new lean ways in mind. This recipe is the excellent result. The original had over 225 grams of fat in the entire recipe. My new version is almost fat-free. Yes!"