In 4-quart saucepan, heat water and 2 teaspoons salt to boiling. Add potatoes; return to boiling. Cook uncovered 5 to 8 minutes or just until tender.
Meanwhile, in large bowl, mix dressing ingredients; set aside.
Drain potatoes. Add potatoes and remaining salad ingredients to dressing; toss to coat. Cover; refrigerate 3 hours to blend flavors.