Scrub potatoes. Cut each in half, or quarter extra-large potatoes. Place in a microwave-safe 1-1/2-quart casserole with the water. Microcook, covered, on 100 percent power (high) for 4 to 5 minutes or until just tender, stirring once. Drain and cool slightly.
In a medium bowl, combine mayonnaise or salad dressing, chicken broth, Italian seasoning, and garlic powder. Add potatoes; toss to coat. Cover and chill in the refrigerator for at least 1 hour.
Thread potatoes onto 4 long skewers, leaving about 1/4 inch between pieces. Grill kabobs on an uncovered grill directly over medium coals for 12 to 14 minutes or until golden, turning occasionally. Makes 4 to 6 side-dish servings.