5 lbs. potatoes peeled and diced
1 c. sliced spring onions (including tops)
3 tsp. Dijon mustard
1 tsp. salt
1 c. Duke's Brand Mayonnaise
Celery seeds (to taste)

Cook potatoes in enough water to cover until just tender. Drain and set aside. Mix mustard, salt, celery seed and mayonnaise. Add potatoes; toss, then add onions and toss again. Chill.