1 pound red potatoes, cut into small wedges
1 1/2 cups water
1 large onion, thinly sliced, separated into rings
4 cups coleslaw mix
8 ounces thinly sliced deli corned beef, cut into 1/4-inch strips
1 tablespoon vegetable oil
1/3 cup red wine vinegar or cider vinegar
4 teaspoons spicy brown or horseradish mustard
1 teaspoon sugar
1 teaspoon caraway seeds
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Place potatoes and water in a 3-qt. microwave-safe bowl. Cover; microwave on high for 6-8 minutes. Add the onion; cover and cook for 4 minutes. Stir in the coleslaw mix. Cover and cook for 3-4 minutes or until potatoes are tender; drain.
In a large skillet, saute the corned beef in oil for 3-4 minutes; stir in the remaining ingredients. Cook and stir for 1 minute or until heated through. Add to the potato mixture; toss to combine. Cover and microwave for 2-3 minutes or until heated through. Serve immediately.