Honey-Mustard Potato Salad

This is tangy and a little different.

5 lbs red potatoes
2 cups chopped celery
1 cup chopped sweet red pepper
4 hard-cooked eggs, chopped
2 green onions, chopped
1/2 cup mayonnaise
1/2 cup honey mustard
1/2 cup prepared mustard
1/4 cup sour cream
3/4 tsp salt
1/4 tsp pepper

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 refridgerate for a least 1 hour. Yield: 16 servings (halves well).