Cook the potatoes in boiling water until tender.
Remove and run cold water over them until they are cool enough to peel.
Cut the peeled potatoes into bite-sized pieces.
Hard cook 6-8 eggs.
Remove the cooked yolks and discard.
Chop the whites into small pieces.
In a large bowl, combine the fat-free mayonnaise, mustard, sweet pickle relish, celery salt, and pepper.
Mix in the potatoes and chopped egg whites.
Stir to coat the potatoes and egg whites well.
Cover and chill.