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Potato-Lover's Potato Salad

2 lbs (1 Kg) new potatoes
1/4 cup (60 ml) mayonnaise
1 scallion, finely sliced
1 tsp (5 ml) celery seed
Salt and freshly ground black pepper to taste

Try to buy potatoes of a uniform size.  Cut the larger potatoes into
pieces about the size of the smaller potatoes so they will cook at the
same rate.  Cook in enough boiling salted water to cover by at least 3
inches (8 cm).  Test for doneness after 10 minutes.  The potatoes
should be tender but still firm.  Drain the potatoes and allow to
cool.  Add the remaining ingredients and stir gently so as to coat the
potatoes without breaking them.  Chill in the refrigerator for 3
hours, or until well chilled.  Serve cold.  Serves 4 to 6.