Step 1

Cover the potatoes with water and boil about 25 minutes or until soft when stuck with a fork. Remove from water and let cool.

Step 2

In a large bowl cut potatoes in chunks, add chopped eggs, dill pickles, onion, celery seeds, salt and black pepper.

Step 3

Whisk together the mayonnaise and honey mustard and add to the other ingredients.

Step 4

Toss all ingredients together until well mixed.

Step 5

Refrigerate until cold before serving.  Makes 10 to 12 servings.