Warm Honey Mustard Potato Salad - cooking recipe

Ingredients

2 lbs new potatoes
2 stalks celery, diced 1/2 inch
15 -20 cornichons, sliced into rounds (about 1/4 pounds)
1 red bell pepper, diced 1/2 inch
2 tablespoons honey mustard dressing

Preparation

Scrub the potatoes and cut them into 3/4-inch cubes, leaving the skin on.
Steam or boil the potato pieces until they are just tender but still firm.
While the potatoes are cooking, assemble the rest of the ingredients in a large bowl. As soon as the potatoes are done, drain them and transfer into the bowl. Toss just enough to blend everything, and serve immediately.