Honey-Mustard Potato Salad

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

Drain and cool.

Cut potatoes into quarters; place in a large bowl.

Add the celery, red pepper, hard-cooked eggs and onions. In a small bowl, combine the remaining ingredients.

Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.