Zesty Potato Salad

2 lbs red potatoes, scrubbed, skins left on, cut into bite-sized chunks of roughly uniform size
1/2 cup mayonnaise
4 teaspoons Grey Poupon dijon mustard
2 teaspoons honey
1/8 teaspoon black pepper

1. Cook potatoes in boiling water until tender. Drain. Rinse with cold water until cooled.

2. Mix mayo, mustard, honey & pepper; stir to combine. Add potatoes. Mix lightly. Cover.

3. Refrigerate several hours or until chilled.

Serves 6.