2 c. peeled, cubed potatoes
1/2 c. finely chopped celery
1/2 c. chopped onion
1/3 c. water
1/4 c. butter
1/4 c. flour
1 tsp. seasoned salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 c. milk

Place potatoes, celery, onion, water in 2 quart kettle, cover and cook until vegetables are tender. Melt butter in 1 quart pan. Stir in flour, salt, mustard, pepper and milk. Cook 4 to 5 minutes or until thickened. Stir several times to keep from becoming lumpy. Add sauce to vegetables. Cook another 2 minutes.

For Variation: Add a small can minced clams at the last and have a good clam chowder.