Cook potatoes in water to cover until tender, about 30 minutes; drain, cool thoroughly, peel and cut into 3 cm cubes in mixing bowl. Whisk oil with lemon juice, wine, mustard and salt. Pour over potatoes. Add chopped eggs, celery, shallots, green pepper and pickle relish, mix thoroughly. Cover and refrigerate overnight to blend flavors. Per serving: 155 calories, 3 grams protein, 20 grams carbohydrate, 7 grams fat, 53 milligrams cholesterol, 245 milligrams sodium. Francis Price writing in the Oregonian's FOODday, 0. 896057347670.25.