Dijon mustard potato salad recipe

I'm weird when it comes to potato salad; I think that mustard is a necessity, while mayo is optional.  Don't get me wrong, I have no problem with "classic" potato salad (as long as lots of yellow mustard is involved), and it's perfect for a summer picnic.  At other times of year, though, I prefer a classier version with Dijon mustard and oil.  This was probably the best one that I've ever made because the mustard didn't overwhelm the taste of the potatoes.  It was also lighter than most potato salads, which I appreciated.  I'm submitting this soup to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and hosted by Chris from Mele Cotte this week.

Dijon mustard potato salad (inspired by Vegan Yum-Yum)
(Printable version)

3 pounds red potatoes
2 Tbsp Dijon mustard
1/4 cup olive oil
1 tsp red wine vinegar
1 tsp honey or agave nectar
1/8 tsp red pepper flakes
salt and pepper to taste
4 green onions, chopped
handful of parsley, chopped

Cut potatoes into bite-sized chunks, add them to a large pot, and cover potatoes with water and a sprinkle of salt.  Boil potatoes until they are soft (about 15-20 minutes, depending on the size of your chunks).  Drain the potatoes and let them cool for about 10 min.  Stir together mustard, oil, vinegar, honey, pepper flakes, and salt and pepper in a small bowl.  Add green onions and parsley, and then combine the dressing mixture and the potatoes in a large mixing bowl.  Taste and add more of any of the dressing ingredients, if necessary.  Serve warm, room temp, or cold.  Serves 8.