Beat egg whites and salt until soft peaks form. Add sugar gradually, until stiff and glossy. On low speed add potato starch, vinegar and vanilla. 

Mound mixture into greased springform pan, or onto Gefen Parchment Paper-lined cookie sheet in a large circle. 

Bake at 250 degrees Fahrenheit for one and a half hours. Turn oven off and leave pavlova inside with door closed until completely cooled. 

Before serving, whip cream until stiff. Spread over pavlova. Arrange fruit over cream.