Wash the potatoes, remove any blemishes,
and place in a large saucepan. Cover with water and bring to a boil.
Reduce the heat and simmer for 25 minutes, or until just tender. Drain
and refresh under cold running water. Drain and cut into 1/2 inch cubes
and set aside in a large bowl. Add the egg whites to the potatoes, along
with the onions, celery, mayonnaise, mustard, pickle relish, and garlic.
Toss well. Season to taste with pepper and salt.
Refrigerate for at least 2 hours before serving.
