2 pounds red potatoes, sliced, but not peeled
1/3 cup water
¾ cup mayonnaise
½ cup chopped onion
½ cup chopped celery
1 Tablespoon prepared mustard
½ teaspoon celery seed
½ teaspoon salt
Place sliced potatoes and water in 2 quart microwave safe casserole.
Cover (vented).
Cook on high 14 to 16 minutes, until tender, stirring halfway through.
Drain.
Mix mayonnaise, onion, celery, mustard, celery seed, and salt.
Add potatoes and mix lightly.
Refrigerate
Makes 6 servings.
