Microwave Potato Salad

3 large potatoes, unpeeled and thinly sliced
2 Tablespoons finely chopped onion
1/4 (one-quarter) cup rice wine vinegar
1 1/2 (one and one-half) Tablespoons Dijon mustard
1/4 (one-quarter) cup vegetable oil
1 teaspoon dried whole dillweed
1/2 (one-half) teaspoon salt

Place potato slices in a 9-inch square microwave-safe baking dish. Cover and microwave on High 10 minutes, or until tender, stirring gently every three minutes. Combine onion, vinegar, mustard oils. Cover and refrigerate until chilled. Yields four servings.